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Wax Apple


    Wax Apple

    •  Wax apple: The Taste of Black Diamond

    Wax apple is native to the Malay Peninsula and India’s Andaman Island. It is a fruit mainly grown in the tropics. In the 17th century, the wax apple was brought to Taiwan by the Dutch from Java. In the beginning, it was only planted as scattered trees in the garden. However, it was unexpected that under the constantly improvement by Taiwanese growers, Taiwan’s wax apple is now even more famous than those from its place of origin. Regardless of taste, sweetness and fruit shape, Taiwan’s wax apple has excelled its origin. It is truly the pride of Taiwanese farmers.

    Wax apples are mostly eaten fresh. This fruit is large and crisp with lots of juice and sugar content. It has thick flesh with very few seeds. The skin is mainly dark red in color and it is shaped like a bell, with a very attractive appearance. Wax apple comes in many different varieties. Over the years, the variety alone was a feast for the eyes. From “Pearl” to “Diamond” and from “King Kong” to “Bullet”, every breed is the result of painstaking effort on the part of the growers, and never fails to amaze consumers. Currently, 90% of the Black Diamond wax apple produced by Kaohsiung City is provided in the domestic market.

    • Purchasing Principles

    When purchasing wax apples, choose those with dark red glossy skin. Fruit navel (the four remaining sepals in the fruit top) should be unfolded, and the fruit should be plump. It is better if there is no crack or wrinkle on the fruit surface. A GAP (Good Agricultural Practice) certified fruit is even better. Wax apples should be placed in a plastic bag or food container and then stored in the bottom layer of a refrigerator for low-temperature refrigeration.

    • Our story :The Crispy Black Diamond

    The Black Diamond wax apple grown in Liouguei District was an improved variety as technically instructed by the Fongshan Tropical Horticultural Experiment Branch of the Taiwan Agricultural Research Institute, Council of Agriculture, Executive Yuan, in 1987. The variety has a number of advantages, including: large shape, no seeds, crimson skin, sweetness, lots of juice and crispness. A joint study was conducted by Taiwan agricultural expert Mr. Wang Denan and many outstanding farmers. They used cultivation techniques of root-pruning, water-logging, bald-cutting and shading to achieve the purpose of regulating production season. Apart from the original normal harvest time from May to July, the new production season lasts from October to the following June. It not only extends the harvest period but also improves the quality of the fruit, creating a proud achievement of the Taiwan wax apple industry.

    • Delicious dishes :Oil Vinegar Wax Apple Salad
      • Ingredients
        • Wax apple
        • Cucumber
        • Tomato
        • Kiwifruit
        • Baby corn
        • Other vegetables and
        • fruits of preference
      • Ingredients of Japanese Style Dressing
        • Water   250c.c.
        • Koikuchi soy sauce   275c.c.
        • Mirin  250c.c.
        • Sesame oil   50c.c.
        • Olive oil   100c.c.
        • Spicy oil  1 bottle cap
        • Apple   2(skin peeled and seeds removed)
        • Pear  2(skin peeled and seeds removed)
        • Raw lemon juice  100c.c.
        • White vinegar  600c.c.
        • French mustard  3 spoons
        • (The above ingredients can make 1500c.c. of Japanese style dressing. The proportion of ingredients can be adjusted according to individual serving size.)
      • Cooking Method
        • Making of Japanese style dressing:
          • Blend fruits and water into juice, and then stir evenly with other seasonings.
          • Oil Vinegar Wax Apple Salad:
        • Cut wax apple, cucumber, tomato, kiwifruit, baby corn or other vegetables and fruits into slices, and then top them with Japanese style dressing.
    • Applications of the Fruit
      • Candied Fruit
      • Liqueur
      • Wax Apple dishes