Woodapple jam and pulp
The woodapple, Feronia limonia Swingle (syns. F. elephantum Correa; Limonia acidissima L.; Schinus limonia L.) is the only species of its genus, in the family Rutaceae. It is native and common in the wild in dry plains of India and Ceylon (Sri Lanka) and other parts of south Asia.
The fruit is about 9cm across and has a hard shell that must be cracked with a hammer. The scooped-out pulp, though sticky, is eaten raw with or without sugar, or is blended with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream. It is also used in chutneys and for making jelly and jam. The jelly is purple and much like that made from black currants.
*Help on text from www.hort.purdue.edu/newcrop/Indices/index_ab.html.
I LOVE woodapples! Ceylon elephants love them too!
These are products of Sri Lanka