Natural form

Ripe and unripe golden apples showing the fruit's oval shape and yellow-green skin.

Shows the fruit's distinctive appearance at different ripeness stages so readers can recognize it at market.

Produce

Golden Apple (June Plum)

Tart-sweet tropical fruit eaten green with salt or ripe in juices and chutneys.

The golden apple, also called June plum or pommecythere, is a crisp tropical fruit with a single spiny seed, popular across the Caribbean and Pacific. Eaten green and sour with salt and chili, or ripe and fragrant in juices, jams, and chutneys, it has a flavor between mango and pineapple. The flesh is firm and refreshing when underripe.

Golden Apple (Spondias dulcis) is a tropical stone fruit from the Anacardiaceae family, related to mango and cashew, native to the South Pacific and now essential across Caribbean, Southeast Asian, and Pacific Island cuisines. Known as June Plum in the Anglophone Caribbean, Ambarella in Southeast Asia, Kedondong in Indonesia and Malaysia, and Makok in Thailand, the fruit undergoes a striking transformation: green and unripe, it offers intense tartness with a faint pineapple note, ideal for snacks and salads; ripened to golden yellow, it becomes sweet-tart and juicy, suitable for fresh eating, preserves, and desserts. The large, woody, spined seed is inedible, but the flesh comprises 70–75% of the fruit's weight.

Its high pectin content makes Golden Apple exceptionally well-suited to chutneys and preserves, while its dual nature as both a souring agent and a finished fruit explains its prominence from Jamaican street snacks to Filipino sinigang. The fruit is oval to round, 5–8 cm long, with bright green skin and pale green to white flesh when unripe, transitioning to golden yellow and yellow-orange when ripe, with tender, juicy, slightly fibrous texture.

The fruit stores 3–5 days at room temperature when unripe, or refrigerated for 2–3 days when ripe; flesh discolors quickly when exposed to air. Key preparation involves halving lengthwise and twisting to separate cleanly from the spined seed. The skin is edible but carries a slightly bitter, resinous note—peel for desserts and fresh eating if sensitive. Frozen ripe fruit maintains quality for up to three months and works well in smoothies and sorbet.

Measured in: piece
Storage: Pantry

Types & varieties

Common Golden Apple

Standard cultivar with oval fruit, bright green when unripe, golden yellow at maturity; most widely available in Caribbean and Southeast Asian markets

Jewel of Fiji

Famous Pacific cultivar known for particularly large fruit, excellent flavor, and minimal fiber; popular in Fiji and surrounding islands

Tahitian Apple

Broader, more rounded fruit than typical varieties; widely grown in French Polynesia and Hawaii

Taiwanese Ambarella

Selected for sweeter ripe fruit; popular for fresh eating in Taiwan and southern China

Thai Golden Apple

Commonly labeled 'makok' in Thai markets; tends to have more pronounced acidity and is preferred for savory applications

Common uses

Eaten out of hand when ripe, often chilled and halved or slicedEaten green as a street snack in Jamaica and throughout the Caribbean, sprinkled with salt and often black pepper or hot sauceFresh green slices in tropical salads with onion, lime, and chili (similar to green mango slaws)Juiced for beverages, often blended with milk or coconut water and sweetenedChutneys and preserves, typically cooked with sugar, vinegar, and spicesPickled in brine or vinegar with garlic, chili, and mustard seedSoups and braises in Southeast Asian and Filipino cooking as a souring agent (sinigang alternatives)Rujak and sambal in Indonesian and Malaysian cuisineCurries and pickles in Sri Lankan and South Indian cookingSorbet and ice cream when fully ripeCocktail garnish in tropical bars

Tips & pitfalls

Select firm, unblemished green fruit for savory uses; slight yellowing indicates the fruit is beginning to ripen and will be less acidic
To ripen at home, store at room temperature in a paper bag; ethylene from the bag hastens ripening by 1–2 days
Halve the fruit lengthwise, then twist halves in opposite directions to separate cleanly; the large spined seed will pull away from the flesh
Work quickly with ripe fruit—flesh oxidizes and browns within minutes; a squeeze of lime juice preserves the color
When making chutney or preserve, cook green or half-ripe fruit; fully ripe fruit becomes mushy and overly sweet when cooked
The skin is edible but can carry a slightly bitter, resinous note; peel for desserts and fresh eating if sensitive to this flavor
Do not attempt to grate or shred ripe fruit—it is too soft and juicy; slice or use only firm, unripe fruit for shredding applications
Freeze ripe, peeled fruit in single layers on a tray before transferring to bags; frozen fruit works well for smoothies and sorbet for up to 3 months

Nutrition

57kcal

Energy

238 kJ · per 100 g

Where the calories come from

Protein 2%Carbs 96%Fat 2%

Protein

0.3g

1% DV

Carbs

13.6g

5% DV

Fat

0.2g

0% DV

Fiber

2.4g

9% DV

Sugars

10g

of which

Sodium

2mg

0% DV

Notable micronutrients

Vitamin B63% DV

Vitamin K2% DV

Thiamin (B1)2% DV

Riboflavin (B2)2% DV

Potassium2% DV

Vitamin E1% DV

Source · USDA FoodData Central · Apples, raw, golden delicious, with skin

View on FDC →

In the shops

Matched grocery products

Golden Apples
1.58 kg · Mercadona
€2.84
Golden Apple
200 g · Mercadona
€0.44
Red Sweet Apple
230 g · Mercadona
€0.62
Sweet Red Apples
1.57 kg · Mercadona
€3.77
Granny Smith Apple
180 g · Mercadona
€0.43
Semi-Sweet Red Apple
220 g · Mercadona
€0.59

Good to know

Scientific name: Spondias dulcis
Family: Anacardiaceae (same family as mango and cashew)
Origin: Native to South Pacific (Melanesia and Polynesia)
Season: Year-round in tropical climates; peak mid-summer through early fall in Caribbean and Southeast Asian markets
Shape: Oval to round, 5–8 cm long
Unripe appearance: Bright green skin, pale green to white flesh; very firm and crisp
Ripe appearance: Golden yellow skin, yellow-orange flesh; tender, juicy, slightly fibrous
Seed: Large, woody, covered in coarse spines; inedible
Storage (unripe): Room temperature 3–5 days until desired ripeness
Storage (ripe): Refrigerate and use within 2–3 days; flesh discolors quickly when exposed to air
Edible yield: Approximately 70–75% flesh by weight

Substitutes

Green mango — Best direct substitute for green applications; similar tartness, firm texture, and flavor profile; use in same proportions
Tamarind paste — Use 1 tablespoon tamarind paste per medium golden apple when seeking acidity in soups, sauces, or braises; does not replicate texture
Unripe papaya — Acceptable in salads and fresh preparations; less tart and more watery; reduce quantity by one-third
Sour sop (graviola) — Provides tropical acidity but very different texture and flavor; best for beverages rather than savory dishes
Kaffir lime — Use juice or zest for intense citrusy sourness in cooked applications; does not replicate the tropical fruit character