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Fruit

Ambarella

Spondias dulcisAlso called golden apple, jobo, jobo fruit and June plum

Ambarella is a fruit that is crunchy and juicy when raw, with a little sweetness and sourness. Cooks eat it raw, pickle or preserve it, and season it with salt, chili, or shrimp paste.

  • Plant-based
  • Gluten-free
  • No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category
Fruit
Part used
Fruit
Family
Anacardiaceae
Texture
Crunchy, juicy
Cooked most in
Asia
Top country
Indonesia
Ambarella, whole

Photo: Anagoria · CC BY 3.0 · Wikimedia Commons

In the kitchen

How to use ambarella

Typical ways to cook or use it

  • Pickle
  • Preserve
  • Raw
  • Season

Goes well with

Flavour

Taste and texture

Taste, raw profile of ambarella

Sweet1 out of 5
Sour1 out of 5
Salty0 out of 5
Bitter0 out of 5
Umami0 out of 5

Texture, raw

  • Crunchy

Texture

  • Juicy

Shopping

Choosing and storing ambarella

Choosing a good one

Choose fruit with full color that retains some crunch.

Around the world

Where ambarella is cooked

2 dishes in the catalogue use ambarella. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list ambarella among their ingredients.

Origins

Native to
Melanesia, South-eastern Asia, Indonesia, Malaysia

  1. 1782 · Jamaica

    The tree reached Jamaica in 1782.

On the table

Dishes made with ambarella

2 dishes in the catalogue use it.

  • Asinan Bogor

    Indonesia

  • Rujak kuah pindang

    Indonesia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include ambarella.

Good to know

Diet and allergens: ambarella in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.
Allergens
None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin
No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten
None
Alcohol
None
Caffeine
None
Pork
None

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (4)

Around the world

What ambarella is called

Names in 63 languages, from Wikidata.

  • Spanish

    Spondias dulcis

  • French

    Prunier de Cythère · Pomme Citerne · Spondias dulcis · Prunier de Cythere

  • Italian

    Spondias dulcis · Spondias cytherea

  • Portuguese

    Cajá-manga · Cajamanga · Cajarana

  • German

    Goldpflaume · Spondias dulcis · Spondias cytherea · Ambarella

  • Dutch

    Ambarella · Pommecythere · Spondias dulcis · Tahiti-appel

  • Russian

    Амбарелла · Момбин Цитеры · Spondias dulcis · Спондиас Цитеры

  • Polish

    Śliwiec słodki · Spondias dulcis

  • Arabic

    برقوق البر الحلو

  • Persian

    آمبارلا

  • Hebrew

    אמברלה

  • Tamil

    மாரிமா

Show all 63 languages

  • Albanian

    Spondias dulcis

  • Aragonese

    Spondias dulcis

  • Asturian

    Spondias dulcis

  • Balinese

    Kedongdong

  • Basque

    Spondias dulcis

  • Bislama

    Naus

  • Brazilian Portuguese

    Spondias dulcis

  • Bulgarian

    Spondias dulcis

  • Burmese

    ဂွေးသီး

  • Catalan

    Spondias dulcis · Spondias cytherea · Cajamanga

  • Cebuano

    Spondias dulcis

  • Chinese

    番橄榄 · 太平洋榅桲 · 南洋橄榄 · 食用槟榔青

  • Czech

    mombín sladký

  • Esperanto

    Spondias dulcis

  • Extremaduran

    Spondias dulcis

  • Finnish

    otaheiteomena

  • Galician

    Spondias dulcis

  • gcr

    Pyéponmsitè

  • Haitian Creole

    Pòmsitè

  • Ido

    Spondias dulcis

  • Indonesian

    Kedondong · Kadongdong · Kedongdong

  • Interlingua

    Spondias dulcis

  • Interlingue

    Spondias dulcis

  • Irish

    Spondias dulcis · crann plumaí Giúdach

  • Japanese

    タヒチモンビン

  • Javanese

    Dhondhong · Dondong

  • Khmer

    ម្កាក់

  • Komi

    Амбарелла · Spondias dulcis

  • Komi-Permyak

    Амбарелла

  • Latin

    Spondias dulcis

  • lbe

    Амбарелла · Spondias dulcis

  • Lingala

    Língoló ya nséndé

  • Malagasy

    Sakoagna

  • Malay

    Kedondong · Amrah · Amra · Pokok Kedondong

  • Nepali

    अमारो

  • Nias

    Kandrondro

  • Occitan

    Spondias dulcis

  • Odia

    ଆମ୍ବଡ଼ା

  • Romanian

    Spondias dulcis

  • Sango

    Pôme sitëre

  • Shan

    မၢၵ်ႇၵွၵ်ႇ · မႆႉၵွၵ်ႇ

  • Simplified Chinese

    番橄榄

  • Simplified Chinese (China)

    番橄欖

  • Sundanese

    Kadongdong

  • Swedish

    Spondias dulcis

  • Thai

    มะกอกฝรั่ง

  • Tongan

    Vī · Spondias cytherea · Ximenia elliptica · Pisonia aculeata

  • Traditional Chinese

    番橄欖

  • Traditional Chinese (Hong Kong SAR China)

    番橄欖

  • Traditional Chinese (Taiwan)

    太平洋桲

  • Udmurt

    Амбарелла · Spondias dulcis

  • Ukrainian

    Spondias dulcis

  • Uzbek

    Ambarella

  • Vietnamese

    Cóc Tahiti · Spondias dulcis · Spondias cytherea · Cóc

  • Volapük

    Spondias dulcis

  • Waray

    Spondias dulcis

  • Western Mari

    Амбарелла

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q500383

Photos

Photo: Anagoria · CC BY 3.0 · Wikimedia Commons