Rose apple.

Rose apple, chomphu in Thai, is a bell-shaped fruit with thin, glossy, waxy skin. Depending on the variety it can be pink, deep red or pale green. You eat the whole thing, skin and all. The flesh is white, crisp and full of water, more like a juicy pear than an apple, and the taste is mild and lightly sweet. The middle is soft and spongy and may hold a seed. On a hot afternoon, a plate of cold chomphu is hard to beat.

Ways to use it

• Rinse, cut into wedges and eat it cold, straight from the fridge.
• Dip the pieces in phrik kluea, the Thai mix of salt, sugar and dried chilli.
• Add sliced rose apple to a fruit platter, where its colour stands out.
• Toss thin slices into a spicy Thai fruit salad with lime, fish sauce and shallots.

Storing it

The skin is thin and bruises easily, so handle the fruit gently. Keep it in the fridge in a box or bag and eat it within a few days, before it softens and loses its crunch. Rinse it under running water just before eating.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.