A number of cultivars with larger fruit have been selected. In general, the paler or darker the color, the sweeter it is.[ clarification needed ] In Southeast Asia, the black ones are nicknamed “Black Pearl” or “Black Diamond”, while the very pale greenish-white ones, called “Pearl”, are among the highest priced ones in fruit markets. The fruit is often served uncut, but with the core removed, to preserve the unique bell-shaped presentation. In the cuisine of Indian Ocean islands, the fruit is frequently used in salads, as well as in lightly sautéeddishes. It is mainly eaten as a fruit and also used to make pickles (chambakka achar). In the Philippines, its local name is macopa (it’s ancient name before colonialism, is ‘dambo’).Because of their similarity in appearance, it is often confused with tambis ( Syzygium aqueum ), although the latter is more commonly cultivated.
Ordered this from Exotic Orchard.