Your apples can't look cooler than this!
The Malay apple was introduced to Jamaica way back in 1793. The fruit was originally native from countries in the Southeast of Asia like Malaysia and Indonesia. They were brought as seedlings which has now grown massively with the agriculture.
In Jamaica, the most common names for the Malay apples, are the otaheite or rose apple. Since the apple is not only native to Jamaica, naturally most countries have their own specific name as seen below.
While American apples are crisp, sweet-tart, and juicy with a firm flesh, Malay apples are softer, more porous, and less sweet, with a mild flavor often described as watery or refreshing. Their skin is typically thin and glossy, ranging from bright red to deep purple, while American apples display a wide color variety from green to yellow to red. For me personally, I prefer the Jamaican apples better, but it all comes down to your preference and whether you would rather a more sweet or a more refreshing fruit.
In the Caribbean, they are commonly made into jams, jellies, and preserves, or stewed with sugar and spices to create syrups and desserts. In Jamaica, the fruit is sometimes used in refreshing juices, wines, and punches. In Hawaii, Malay apples are cooked down into sauces, chutneys, or pickles, while in parts of Asia and the Pacific, the flesh may be incorporated into cakes, tarts, and fruit salads. Because of their high water content and delicate flavor, they are often paired with sugar or blended with other tropical fruits to enhance sweetness.