Water Apple health benefits-Not watered-down

Water Apple is also known as Watery Rose Apple or Rose Apple. Its scientific name is Syzygium aqueum (Myrtaceae family). The name Water Apple tends to be confusing, as it is sometimes interchangeably used to refer to any plant of the Syzygium genus. The wax apple fruit goes with the scientific name Syzygium samarangense and is commonly called Java apple. On the other hand, the Water Apple fruit has the scientific name Syzygium aqueum and is generally referred to as Rose Apple or Watery Rose Apple. Water Apple is native to South East Asian countries and the southern tropical regions of India like Kerala, where it is commonly referred to as ‘Chambakka or ‘Jambakka’. It is known as ‘Pani Seb’ in Hindi, ‘Jambu’ or ‘Panneer Naval’ in Tamil, and ‘Gulaabijamichettu’ or ‘Gulaabijamikaayalu’ in Telugu. In the Philippines, it is called tambis; in Thailand, it is chom-phu-pa. It is also cultivated in temperate environments of Hawaii, Florida and California in the United States, as well as in southern regions of Australia due to its health benefits. The wood is hard and is fashioned into small pieces of handicraft. Surprisingly, Syzygium aromaticum is the familiar clove! They belong to the family!

In Indonesia, two forms are recognized–one white-fruited and the other red, the color of the latter developing from the base upward. The ripe water apple fruits are bell-shaped, have crimson colored skin on the outside encompassing white, juicy and crunchy flesh within. The fruit is not very sweet. It can contain one or two small grey seeds inside. It is watery in nature (not pulpy) and hence, popular for its thirst-quenching properties. The unripe green fruits are sour and best used for pickling. The Water Apple is mainly consumed by children, the appeal being largely its thirst-relieving character. In Indonesia, the fruits are sold in markets in piles or skewered on slender bamboo sticks. Superior types are sometimes served sliced in salads. According to early writings, a Water Apple salad is a ceremonial dish for new mothers. A decoction of the astringent bark is a local application on thrush. The leaves are edible and are sometimes used to wrap food.

In general, some edible species of Syzygium are also planted throughout the tropics worldwide. The genus has medicinal application in pharmaceutical, cosmetic, agricultural and food industry. Comparative study of the research carried out on species of Syzygium reveals their wide range of medicinal properties and uses such as digestive, anti-diabetic, astringent, anti-helmintic, anti-bacterial, analgesic, anti-inflammatory, ant-oxidant, anti-hyperglycemic, gastro-protective agents, stomachic activity, anti-scorbutic activity, diuretic, anti-carminative, anti-genotoxicity, antileishmanial and anti-fungal activity. Water apple is rich in fibre, calcium, potassium, iron, vitamin A and C. Its bark contains Jamosine (alkaloid) that is being studied to help manage diabetes. The leaf extract and its six bioactive compounds have insulin-like and/or insulin-sensitising effects. Several biologically active compounds have been isolated from the plant, among them, epigallocatechin, epigallocatechin gallate, vescalagin, castalagin, and samarangenins A and B. Water apples are hydrating and helps fight fatigue. It is low in sodium and hence, useful to keep heart disease at bay.

Water apples taste the freshest best when eaten as is. Its crunchy mouthwatering succulence is best enjoyed in the summers. Water apple can be used in various preparations like jams, jellies as well. A recent entrant to the market, I just enjoyed the plain crunch and munch of the fruit with the punch of health attached! Like it is said, ‘if there is magic on this planet, it is contained in water!’

.