The fruit is 2 to 3 inches (5 to 7 ½ cm) wide with red or yellow skin. The flesh nugget inside is a glossy translucent white, with one seed about the size of an almond, ¾ to 1 ⅓ inches (2 to 3 ½ cm) long, at the centre surrounded by a brownish-grey coat. The flesh is sweet and aromatic.
There are two different subvarieties of the red kind. A dark red one has a seed that separates easily from the flesh; the light-red one has a stone that adheres to the flesh. Some varieties, though, are even seedless, grown through cuttings and / or graftings.
The tree is very ornamental, growing from 33 to 50 feet (10 to 15 metres) tall, with a trunk 12 to 16 inches (30 to 40 cm) thick. It prefers an average temperature of (28 C.) It has dark green, glossy leaves 7 to 18 inches (18 to 45 cm) long that are pale on the undersides. It blossoms with small, greeny flowers with no petals; the flowers appear either on their own or in clusters.
The trees are male or female. They are usually propagated by grafting to ensure the correct balance of male and female trees. Males don’t bear fruit, and just a few are needed to pollinate the females. Being grown from graft, a female tree may produce fruit in 3 to 5 years.
Pulasan are being grown a bit in Costa Rica.
Cooking Tips
Cut partially through the skin, and pull open.
The fruit can be eaten out of hand, made into a jam, or juiced.
The seeds can be boiled or toasted and used to make a warm drink from.
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Amount
|
| Protein | |
.8 g
|
| Vitamin C | |
11 mg
|
| Calcium | |
.01 mg
|
| Iron | |
.002 mg
|
History Notes
Native to Western Malaysia (some hedge their bets and say south-east Asia.)
Sources
Morton, J. 1987. Pulasan. p. 265–266. In: Fruits of warm climates. Julia F. Morton, Miami, FL.