Have you ever heard of the Mammy-apple? It’s a small, sweet-tasting fruit that’s native to the West Indian islands and the southern United States. Aptly named for its shape, the Mammy-apple looks like a miniaturized watermelon, with its light green rind covered in mottled purple-brown spots. The inner flesh is also lightly green, occasionally streaked with red or pink, and always extremely sweet and fragrant. Full of juicy-sweetness and a unique tropical flavor, the Mammy-apple has been enjoyed by those of us lucky enough to get our hands on these little gems for centuries.
The Mammy-apple’s scientific name is Passiflora mammeata, and it is a member of the Passifloraceae, or passionflower family. It belongs to the genus Passiflora, which contains over 500 species of flowering plants that are spread throughout Central and South America, as well as in tropical regions across the world. The tendency of Passiflora species to hybridize and produce new varieties makes it a challenge to track their exact origin, but researchers believe that the unique smelling, sweet-tasting Mammy-apple originated in the West Indies.
The little Mammy-apple may be small in size, but it sure compensates for that with its immense flavor. Its smell is complex and nuanced, and the scent of ripe Mammy-apples could be used to divine if a tree was hiding additional sweet fruit or not. As for the taste, the Mammy-apple is remarkably sweet, sometimes described as honeyed, with an intensely fruity finish that many liken to a sweet, fragrant mix of pineapples and jasmine.
It’s no surprise then that the Mammy-apple has been celebrated in Caribbean culture for many years, especially in songs and lyrics. It even features in the popular Norelangue song “La Mamme-Before”, written in the 1930s.
Though the Mammy-apple is native to the tropics, they can be grown in temperate climates as well. They prefer full sun exposure and should be planted in well-drained soil that’s been amended with plenty of compost. The trees are easily propagated by cuttings, though air layering is best for more mature plants. It’s important to note that harvesting Mammy-apples is labor intensive and requires climbing the tree in order to get the best of the fruits.
An interesting fact about this little Mauve wonder is that, apart from its fantastic flavor, the Mammy-apple is used in traditional medicine. In Jamaica, the leaves are used in a tea infusion to treat diarrhea, stomach problems, and breathing issues. It’s also thought to help with hypertension and cholesterol levels.
But how can you add this deliciously unique tropical fruit to your kitchen? Well, here’s the best part – Mammy-apples are widely available in some big supermarkets, especially in tropical areas of the US. Look for fruits with yellowish-green skin that holds the ‘mottled’ spots typical of Mammy-apples.
Due to their delicate nature, it’s best to eat them fresh. However, if you decide to cook with them, know that slight acidic flavors and spices like cinnamon and nutmeg enhance the Mammy-apple’s natural sweetness. You can use them to make jams and jellies, pies, smoothies, and even savory dishes.
The Mammy-apple is an interesting and delicious addition to any kitchen, and if you’re lucky enough to find some, make sure to grab them before they’re gone. After all, nothing beats enjoying one of nature’s sweetest creations – the Mammy-apple.
Mammy-apple – From Tree to Plate
The mammy-apple tree is an iconic fruit tree in the southeastern United States that is loved for its ease of growth and sweet, nutritious fruits. In fact, it’s been enjoyed since colonial times, where it was believed to have been given its name due to the shape of its fruits resembling a “mammy” (an affectionate term for a maternal figure). This beloved tree can still be found throughout the south, typically in home orchards where it’s cared for and harvested for its juicy, tart-sweet fruits. Therefore, if you find yourself in the south and a mammy-apple tree is nearby, knowing how the fruit is developed, harvested, and travels to arrive on someone’s dinner plate can help to create a better appreciation for the sweet and tart fruit.
Starting with the mammy-apple tree itself, this species is typically a medium-sized tree that can grow up to 20-30 feet tall by 18-25 feet wide when fully mature. Its glossy leaves are typically oblong with jagged edges, while its bark is generally smooth and light grey in color. The mammy-apple tree can be found thriving in climates with warm summers and cool winters, such as the southeastern United States, as well as parts of California, Arizona, and Utah among other areas. It’s relatively easy to care for when compared to other fruit trees, requiring minimal pruning and fertilizing throughout the year.
Now that we’ve learned about the physical features and preferred climate of the mammy-apple tree, the next step is learning about the fruiting process. During the spring months, the mammy-apple tree typically begins to flower, producing white/pink blossoms that contain both male and female organs. These blossoms are pollinated by various insects and animals, including bees, birds, and even deer. After pollination, the flowers develop into fruits, which can take up to four months to ripen. During this time they’ll gradually turn from green to yellow and eventually begin to show a blush color, indicating the fruit is ripe and ready to be picked.
Now that the fruit is fully ripe, it’s ready to be picked and enjoyed! Harvesting mammy-apples is relatively simple and typically involves simply picking the fruit off of the tree by hand. It's important to ensure the fruit is fully ripe as to ensure the best flavor, texture, and nutrition. Once the fruit is picked, it should be handled gently and stored properly (in a cool, dark place) in order to maximize freshness and reduce spoilage.
Once the fruit has been harvested, it’s time for it to travel to a dinner plate! The first step is often for the mammy-apple to be sent to a processing plant, where it can be washed, sorted, and packaged for distribution. From there, it’s shipped to local grocery stores, farmers markets, and other stores, where consumers can purchase the fruit in a variety of forms, such as fresh (whole), juice, and canned (in syrup). Regardless of the form, it’s likely that the mammy-apple will only stay fresh for a few days, so it’s important to use it soon after purchase.
Once the mammy-apple is purchased and at home, it’s time to prepare it for a meal! Depending on the particular recipe and the form of the fruit, this can involve a varied amount of work. If the mammy-apple is being used for a baked good, such as a pie, it’s likely that the skin and core need to be removed before slicing or dicing it up as desired. For smoother recipes, such as sauces, purées, or smoothies, the skin and core are generally left intact and then processed in a food processor in order to break it down further. Finally, if the mammy-apple is to be eaten fresh, it’s simply a matter of cutting, peeling, and eating!
Now that the mammy-apple is prepped, it’s ready to be added to a dish and enjoyed! Whether it’s a savory tart, a creamy smoothie, a sweet pie, or simply enjoyed fresh, the mammy-apple’s sweet and tart flavor is sure to be enjoyed. It’s easy to see why this beloved fruit has remained a staple in many parts of the United States for centuries and why it should continue to be enjoyed for many more years to come!
Vitamin A | 0.012 mg | |
Vitamin C | 0.014 grams | |
Vitamin B1 | 0.02 mg | |
Vitamin B2 | 0.04 mg | |
Vitamin B3 | 0.4 mg | |
Vitamin B5 | 0.1 mg | |
Vitamin B6 | 0.1 mg | |
Vitamin B9 | 0.014 mg |
Calcium | 0.011 grams |
Daily Value 1.3 g
|
Iron | 0.7 mg |
Daily Value 0.018 g
|
Magnesium | 0.016 grams |
Daily Value 0.4 g
|
Phosphorus | 0.011 grams |
Daily Value 1.25 g
|
Potassium | 0.047 grams |
Daily Value 4.7 g
|
Sodium | 0.015 grams |
Daily Value 2.3 g
|
Zinc | 0.1 mg |
Daily Value 0.011 g
|
Copper | 0.09 mg |
Daily Value 0.9 mg
|
Selenium | 0.6 ug |
Daily Value 0.055 mg
|
Tryptophan | 0.005 grams | |
Lysine | 0.037 grams | |
Methionine | 0.006 grams |
Total Sugars | 0.131141 grams |
per 100g
|
Palmitic acid (16:0) | 0.04 grams |
|
Stearic acid (18:0) | 0.09 grams |
|
Total Saturated fatty acids: | 0.13 g | |
Oleic acid (18:1) | 0.21 grams |
|
Total Monounsaturated fatty acids: | 0.21 g | |
Linoleic acid (18:2) | 0.08 grams |
|
Total Polyunsaturated fatty acids: | 0.08 g |