Ambarella. A fruit with many names, including Otaheite apple, Tahitian quince, Jamaica plum, golden apple and so on. Wherever it is found it is referred to by its local name. The fruit is plum-shaped, sweet-sour and eaten at all stages of ripeness. It has a spiny seed and it should be removed carefully. If it is in its unripe form it is peeled and sliced and dipped in chilli powder and salt. It is also used in chutneys. As it ripens the pale flesh becomes yellow to orange and becomes sweeter, slightly resembling pineapple in flavour.
Tropical almond. The fruit looks similar to the almond and is usually pale green, though it may be reddish-purple. There is a fibrous seed containing a pointed kernel, or nut. It can be eaten fresh and raw, or cooked. It is sometimes difficult to remove the fibrous seed without damaging the nut. There is a thin covering of skin on the nut, and it is worth removing it as it can be very astringent. It is much prized in the Moghul cooking of northern India, they are eaten fresh or used in badam barfi, fudge-like sweets, or used to thicken sauces in dishes such as korma. They are grown in Kashmir and Afghanistan as they do not grow well in tropical regions. Elsewhere, cashew and other nuts are substituted.
