Sisygium

In general, sisygium is called a fairly extensive genus of flowering plants that belong to the myrtle family - they include about 1, 100 species. Such plants are especially common in Madagascar, Africa, India, Australia, Southeast Asia, as well as in the Pacific Islands. Malaysia and the north-eastern part of Australia boast the greatest variety of sisygiums.

Many varieties of this plant until recently were practically unknown, and for some there was no description at all. Meanwhile, most of the sisygium species are evergreen shrubs and trees. Some are grown as miniature ornamental plants due to their inherent attractive glossy foliage.

At the same time, in all tropical countries of the world, certain types of syzygium are deliberately cultivated for the sake of their fruits suitable for food. These are varieties such as Malay apple, rose apple, water apple, Javanese apple, jambolan and some others. Such fruits are consumed fresh, and are also used for the preparation of jams, jelly, sauces, syrups and other confectionery products.

The syzygium fruit is a crimson-red pear-shaped berry no more than 3 centimeters long with a rather tart cranberry-clove aroma. Sizigium is amazing in a variety of desserts, in particular in combination with chocolate. This is an excellent addition to rich chocolate mousse, as well as a cocktail called vodcatini (vodka with dry vermouth). A tasty dish is obtained if, with special stirring, you simply fry the syzygium fruits in oil.

The classic Australian combination is kangaroo meat combined with port or marmalade made with syzygium fruit. The increased sweetness of syzigium, sprinkled with sugar, can be softened a little by adding red wine vinegar - the berries prepared in this way are considered an excellent addition to various types of cheese.

By the way, syzygium berries, which have a refreshing pulp similar to watermelon and the aroma of cloves and cinnamon, are valued not only in the form of fresh or processed fruits. The most economically important species of syzygium is the clove tree, whose undiscovered flower buds (buds) when dried represent one of the most common and widely used spices. This spice is distinguished by its peculiar rich aroma and the same strong burning taste.