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Velvet apple

The Velvet apple (also called Mabolo) is not a real apple but rather a rare tropical fruit that is related to ebony trees. The name is well chosen as it looks like an apple but with a rather velvety skin, similar to a peach.

This page provides basic information on velvet apple and some photos of the velvet apple.

Basic information on velvet apple

Scientific name	Diospyros blancoi
Synonym	Diospyros discolor
English	Velvet apple Mabolo Kamagong Velvet persimmon Korean mango
Dutch	Mabolo
Spanish	Mabolo Manzana velvet
German	Mabolo
Family:	Ebenaceae
Order:	Ericales
Origin:	The Philippines, China
Distribution:	South and South-East Asia: Philippines, Indonesia, Malaysia, India, Bangladesh
Evergreen or deciduous:	Evergreen
Flowers:
Leaves:	The older leaves of the Mabolo tree are dark green. Younger leaves are pale green or pink with silky hair.
Fruits:	When ripe the velvel apple fruits are bright red, the size of an apple (8-10 centimeters in diameter) and with a velvet skin. The skin has a rather cheese smell, but the fruit itself has not much odor and tastes pleasantly sweet. The pulp has a whitish cream color and covers several rather big seeds. Seedless varieties exist.
Trunc:	The Velvet apple tree has a very dense and hard wood with a dark color. The tree belongs to the ebony family which is know for its hard wood: "iron wood".
Climate and weather:	?
Pollination:	?
Height:	Height varies between 10 and 30 meters.
Crown size:	?
Type of soil:	?
Growth rate:	?
Spacing (close range)	?
Spacing (wide range)	?
Insect pests:	?
Diseases:	?
Harvesting:	Fruits are picked by hand.
Uses:	The fruits are eaten fresh after removing the skin, or can be used to make juice. The wood of the tree is very hard (iron wood) and is used for making furniture and utensils.

Velvet apple photos

Proverbs

Quotes

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Recipes

• Velvet apple fruits can be eaten fresh with some lime or lemon juice. Cut the fruit in half, remove the seeds, and scoop with a spoon.
• Velvet apple fruits can be combined with other fruits in fruit salads.



 

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