Stewed Kavika

You will need



• 6–10 kavika
• 1 cup water
• 1/2–1 cup sugar
• 1/4 cup lemon juice


Method



1. Wash, remove rose end, cut in half and
remove seed.
2. Place prepared fruit in a pot. Add water,
sugar and lemon juice.
3. Bring to boil, lower heat and simmer until
fruit is tender. Taste to check whether the
syrup is sweet enough. Adjust by adding more
sugar or more lemon juice.

Kavika:

Kavika, also known as Malay apple, is a small tree with pompom-shaped
flowers and glossy, dark-green leaves . The tree is beautiful,
especially when the bright pink-purple flowers shed their many stamens in
a carpet on the ground. The fruit contains a single large seed 
. It is oval, round or pear-shaped, white to pale rose or light red in
colour, with a waxy skin and a subtle, astringent, refreshing taste when
eaten ripe

Selection
Fruits should be fully developed as indicated by a change of colour from
green to whitish-pink, cream-pink or rose. As the fruit ripens, the seed
becomes loose inside. When selecting kavika, choose firm, ripe fruits that
are clean, wholesome and without bruises.
Storage
In cool weather, fruits will keep in good condition at room temperature for
several days. They should be covered to prevent drying. They last longer if
kept in cool storage. Stewed half-ripe fruits can be frozen.
Preparation
Wash fruits well before use. Fresh ripe fruit should be handled with care to
prevent bruising.
The fruit is generally eaten raw as a snack. Half-ripe fruits can be stewed,
with the skin on or peeled. Trim off the blossom end, cut fruit into quarters,
and remove seed. Fresh fruit used in fruit salad is best dipped in lemon
or orange juice to prevent browning.
Food value
Kavika provides small amounts of Vitamin C and some minerals 
.
Use
Kavika is usually eaten fresh. It can also be used in fresh fruit salad as well
as stewed and served as dessert.