This kind of "water-filled bell" common in the south bears fruit all year round and is nutritious and delicious.

Some people say that wax apple is a "bell filled with water", which is crisp, sweet, juicy, refreshing and soothing. It is more common in the south, and people in the north eat less. Today we will talk about wax apple and better understand the nutritional value of this tropical fruit.

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“Mineral water that grows on trees”

Wax apple, also known as foreign wax apple, golden mountain wax apple, water wax apple, and in some places it is also called sweet mist, cotton fruit, etc. It is a tropical evergreen tree of the genus Syzygium in the Myrtaceae family.

Wax apples are native to the Malay Peninsula and the Andaman Islands. Currently, they are most widely cultivated in Java, Indonesia, and are also cultivated in other Southeast Asian countries. In the 17th century, they were gradually introduced to China. Currently, they are cultivated in Guangdong, Fujian, Hainan, Guangxi, Yunnan, Guizhou and Sichuan.

In Southeast Asia, wax apples bloom for the first time from March to May, and the fruits mature from May to June. They bloom for the second time in late July, and the fruits mature from August to September. They can also bloom and bear fruit in December. The fruit is bell-shaped, brightly colored, with spongy flesh, a slight apple aroma, and a sweet and refreshing taste. However, some wax apples are bland and have almost no taste. The weight of a single wax apple fruit is generally 50 to 80 grams, and some varieties can reach 100 grams, and the larger ones can reach 300 grams.

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In terms of nutrition, apart from some advantages in replenishing water and providing antioxidants, the other nutrients of wax apple are not very outstanding.

1

Moisture

The fresh cucumbers we usually eat have a water content of 92%, while the water content of wax apple is as high as 90.75% , which is very close to cucumber. Some people call it "a bell filled with water" and "mineral water growing on a tree". Wax apple is also known as "water apple". Taking a bite of one can really replenish water and quench your thirst.

2

Antioxidant ingredients

The total flavonoid content of common fruits is generally only 3-36 mg/100 g, and literature data shows that the content of flavonoid compounds in wax apple fruit is 6612 mg/100 g. In addition, the deep red and pink wax apples also contain anthocyanins, both of which have strong antioxidant capacity and can help our body resist chronic inflammation and prevent chronic diseases.

3

Low in calories

In addition, the calories of wax apples are not high . Data shows that it is only about 40 kcal/100 grams. Moreover, wax apples are low in both GI and GL. Its GI value is 67, which is a fruit with a medium glycemic index. Even if you eat 2 wax apples (about 128 grams), the GL is only 7, which is a fruit with a low glycemic load and is relatively friendly to blood sugar.

Therefore, even people who are losing weight or need to control their blood sugar can eat it with confidence and can eat 1 to 2 as a snack.

Wax apple flowers can also be eaten

Not only are wax apples edible, but their flowers are also very edible.

Wax apple flowers smell rich in floral fragrance. People in Hainan have the habit of using wax apple flowers to make tea. Wax apple flower tea has a unique wax apple fragrance and the soup color is bright yellow-green.

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Wax apple flowers are very nutritious and rich in dietary fiber , which can reach 14 grams per 100 grams. They can help us promote gastrointestinal motility, prevent constipation, and promote the proliferation of beneficial intestinal bacteria, which is beneficial to intestinal health.

The vitamin C content of wax apple flower is as high as 259 mg/100 g, which is higher than most fruits we usually eat and nearly 8 times that of oranges. In addition, wax apple flower is a high-potassium and low-sodium food, with a potassium content of 515 mg/100 g and a sodium content of less than 5 mg/100 g, which is beneficial to maintaining the body's acid-base balance and normal blood pressure, regulating the osmotic pressure balance in the human body, and helping to prevent the occurrence of hypertension.

In addition, wax apple flowers are rich in polyphenol compounds, and the content of polyphenols is significantly higher than that of chrysanthemum, jasmine and rose; the content of total flavonoids is 972 mg/100 g, which is not as high as that of chrysanthemum, but higher than that of jasmine and rose, 3 times that of jasmine and 9 times that of rose.

What are the differences between different wax apple varieties?

There are many types of wax apples, and the colors vary greatly, including dark red (bright red), pink, light green, and white.

1

Dark red variety

The fruit color is good, but the fruit shape is small, the weight of a single fruit is about 50 grams, and the taste is slightly astringent.

2

Pink variety

The fruit has beautiful color and large shape. Some single fruits weigh about 100 grams. They have excellent sweetness and taste, such as "Black Pearl", "Black King Kong" and "Black Diamond".

3

Green varieties

The peel is emerald green, has the highest sweetness, and has a unique fragrance, such as "green jade" and "green diamond".

4

White variety

The fruit skin is milky white, the fruit is small in shape, and has a crisp and sweet taste, such as the "Vietnamese White Wax Apple".

In addition, there are large-fruit varieties of wax apples, with a single fruit weighing 100 to 300 grams. The skin is mostly red and the fruit is sweet, such as "Thai Red Diamond", "Ruby", "Indian Red", "Nanlu No. 1", etc.

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How to store wax apple?

Most studies believe that wax apples are non-climacteric fruits and are generally picked only after they are fully ripe. After picking, their respiration intensity is high, their metabolism is vigorous, and they age quickly, so they are extremely intolerant to storage .

If the storage method is improper, the fruit will fade, rot, lose water, and the flesh will become soft and flocculent. Not only will the taste and flavor deteriorate, but it will also easily spoil.

Temperature has an extremely important influence on the storage resistance and quality of wax apples after harvest. Refrigerated storage at 4°C can prolong the storage period of wax apples, reduce the color change of the flesh, and better maintain the color and nutritional value of the peel. When storing wax apples, wrap them in paper first and then in a fresh-keeping bag for better storage effect . This can effectively reduce the weight loss of the fruit during storage, reduce water loss, maintain a good flesh hardness and fruit juice yield, thereby slowing down the aging process of wax apples and prolonging the storage time.

The most important thing is that refrigeration can not only extend the storage period of wax apples, but also make them more delicious and sweeter! This is because the sugar in wax apples is mainly fructose (3.64% ~ 3.91%), followed by glucose (2.52% ~ 2.74%) and sucrose (0.23% ~ 0.68%). Fruits with high fructose content have cold sweet properties, that is, the lower the storage temperature, the higher the sweetness.

Summarize

After a deep understanding of the tropical fruit, wax apple, we found that the nutritional value of wax apple is not particularly outstanding, but it is worth mentioning in terms of hydration and antioxidant ingredients. If you have the opportunity to encounter wax apple flowers, don't waste them. Use them to soak in water and drink. Not only is it fragrant, but it is also very nutritious!

References

[1] Yang Guanghua, Yang Xiaofeng, Li Jinsong, et al. Research progress on classification of wax apple germplasm resources[J]. Journal of South China Fruit Trees, 2013, 42(01): 40-42. DOI: 10.13938/j.issn.1007-1431.2013.01.021.

[2] Wang Xiaohong. Analysis of nutritional components of wax apple[J]. Chinese Food and Nutrition, 2006, (04): 53-54.

[3] Zhang Fuping, Huang Xiaoqiong, Liu Mouquan, et al. Study on the extraction technology and antioxidant activity of flavonoids from wax apple fruit[J]. Hubei Agricultural Sciences, 2013, 52(23): 5821-5824. DOI: 10.14088/j.cnki.issn0439-8114.2013.23.012.

[4] WEI Xiuqing, XU Ling, ZHANG Xijuan, et al. Identification of wax apple anthocyanin components and their stability and antioxidant activity[J]. Journal of Fruit Science, 2019, 36(02): 203-211. DOI: 10.13925/j.cnki.gsxb.20180285.

[5]Xu Danyong, Wang Yuanming, Lin Sihong, et al. Growth, development and quality formation of wax apple fruit of 'Nanlu No. 1'[J/OL]. Journal of Tropical Biology, 1-10[2024-08-31]. https://doi.org/10.15886/j.cnki.rdswxb.20240082.

[6]Bunprakong, L., et al. "Glycaemic index and glycaemic load of commonly consumed Thai fruits." (2021).

[7] Ren Hong, Wang Zuolong, Bai Dajuan, et al. Determination and analysis of nutritional components of wax apple flowers[J]. Chinese Journal of Tropical Agriculture, 2018, (03): 24-27.

[8] Ma Huaqing, Anna, Chen Ping. Research progress on wax apple preservation[J]. Preservation and Processing, 2018, 18(06): 162-165.

[9] Wei Xiuqing, Xu Ling, Zhang Xijuan, et al. Effect of packaging treatment on storage quality of wax apple fruit[J]. Southeast Horticulture, 2020, 8(04): 1-4.

[10] Sun Yong, Gao Le, Zhang Xian, et al. Research progress on the nutritional components and utilization value of wax apple[J]. Anhui Agricultural Sciences, 2021, 49(11): 23-25+31.

Planning and production

Author: Xue Qingxin, registered nutritionist

Review丨Zhang Yu, researcher/PhD, Chinese Center for Disease Control and Prevention, national health science expert

Planning丨Wang Mengru

Editor: Wang Mengru

Proofread by Xu Lailinlin

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