Major growing area
Dry & Intermediate Zones
The ambarella is native from Melanesia through Polynesia and has been introduced into tropical areas of both the Old and New World.
This pleasant tasting acidic fruit has a pineapple-mango flavor and a crunchy texture. The part nearer to the peel is quite sour getting sweeter near the seed. The ripe fruit is also much sweeter than the less mature green fruit.
AYURVEDA & MEDICINAL USES
In Ayurveda medicine, ambarella is used as a treatment for earache, burning sensations, endometritis, diabetes mellitus, urinary tract infection, dysentery and pains.
Useful in diabetes mellitus, indigestion, urinary tract infection, hypertension, hemorrhoids
Currently, the countries growing ambarella include Vietnam, Laos, Cambodia, Zanzibar, and Gabon. Though it’s not a major crop, the fruit grows prolifically in Central America and the northern parts of South America. Ambarellas are hobby crops in certain regions of Australia.
Sri Lankans make pickled chutney from raw ambarella and also enjoy eating raw ambarellas with a bit of chili powder and salt.
Locals in Malaysia and Indonesia have a penchant for eating ambarella wedges with fish sauce.
One common ambarella curry recipe in the south of India entails simmering the fruit in coconut milk with other vegetables—the fruit imparts a sour taste that balances the rich creaminess of the coconut.
NUTRIENTS & VALUES PER 100g EDIBLE PORTION