Mammey apple or tropical apricot

The mammea americana or mammey apple is not to be confused with the mamey sapote - a different fruit - or indeed with any kind of apple.

Mammey apples look like large brown globes; and they are in season now (May, June)

A thick leathery peel is easily removed when the fruit is ripe, and reveals firm bright orange flesh whose fragrance and flavour is nearest the apricot.

You can tell when it is ripe -
 just press and you will feel if the pulp "gives" but is not soft.

Score the leathery peel deep enough to pull off.

You can tell where the seeds are separated by the indented lines .
Use the knife to cut between the seeds, then slice off the pulp.

It's no apple, and usually carries three (sometimes two) large hard seeds. After you have peeled the skin, slight indentations will indicate the lines between the seeds. You can cut along those lines, and then slice the pulp away.

The sliced mammey apple may also look like mango, but it's no mango. Refrigerated, it remains firm and flavourful.

Poach it lightly in a little sugar - not too much because the mammey is naturally sweet - if you wish to preserve it, and serve on vanilla ice cream.

Bright colour, bright flavour: more apricot than apple, or mango.