Seasonal Treats: Manzana de Agua Season in Guanacaste
The Manzana de Agua, scientifically known as "Syzygium malaccense," goes by plenty of names in English and Spanish, depending on where you are from, such as pomarrosa, yambo, malay apple, or water apple. Native to Malaysia and embraced by Central American, South American, and Caribbean countries, this tree enchants with its aromatic, rose-scented fruits. The manzana de agua, characterized by its oblong shape and a spectrum of red to pink hues on the exterior, complemented by a white to light pink interior, delights with its watery texture, subtle astringency, and mild sweetness. Manzana de agua is now in season and it will start popping up at Las Catalinas.
How to Eat Manzana de Agua
This fruit can be enjoyed raw, simply by biting into it, being mindful of the large pit, or cutting it into slices, if it is ripe and red or pink. Manzana de agua is often cooked used to create delectable jams with brown sugar and ginger or fermented to make a sweet fruit wine.
The slight floral note allows the fruit to pair wonderfully with creamy desserts, or with the bitterness of a gin and tonic.
Where to Find Manzana de Agua in Town
In Guanacaste, keep an eye out for trees adorned with fruits from mid-January to April. The trees will display a vibrant spectacle of bright pink petals cascading to the ground just before the fruits reach ripeness. To purchase manzana de agua, visit fruit stands in Brasilito and Potrero, where you can purchase them. Remember to extend their shelf life by keeping them refrigerated.
Manzana de agua has been known to find its way into cocktails, seasonal smoothies, and even salads in town. Stay attentive to discover which restaurants in Las Catalinas are crafting exciting, seasonal creations with this delightful fruit.