An attractive, evergreen tree native to the East Indies and Malaysia. It grows to 13 m with a spread of 4 m. It is frost and drought tender, preferring an open, sunny position on deep, well drained, fertile, humus rich soil, although it is known to flourish on sand and limestone with little organic material.
The pale yellow, crisp, sweet fruits are eaten fresh, stewed, made into jams and jellies and fermented into a wine. They have a distinctive rose flavour. The fruit can be distilled 4 times to make first grade rose water.
Nutritional composition of the rose apple per 100 grams of edible portion is: Water - 84.5 -89.1%, Protein - 0.5 - 0.7 g, Ash - 0.43 g, Fat - 0.2 - 0.3 g, Carbohydrates 14.2g, Fiber - 1.1 -1.9 mg, Magnesium - 4 mg, Calcium - 29 - 45.2 mg, Iron - 0.45 - 1.2 mg, Phosphorous - 11.7-30 mg, Sodium - 34.1 mg, Potassium - 50 mg, Copper - 0.01 mg, Sulphur - 13 mg, Chlorine - 4 mg, Carotene - 123 - 235 I.U., Thiamin - 0.01 - 0.09 mg, Riboflavin - 0.028 - 0.05 mg, Niacin -0.521 - 0.8 mg, Ascorbic acid - 3 - 37 mg.
The branches are used for making baskets. The bark has been used for tanning and contains a brown dye. The roots and seeds are said to be poisonous.
Propagation is from seed (which is polyembryonic), air - layering or tip cuttings.