• Scientific Name: Diospyros blancoi
• Origin: Philippines
• Varieties: Many cultivated varieties, distinguished by color, taste and quantity of hair on the twigs and leaves.
• Tree height: 10-33 m
• Fruit diameter: 8-10 cm
• Season: towards end of hot season

Other Names:

• India: Peach bloom
• Malaysia: Sagalat (scarlet fruit) or buah mentega (butterfruit

Mabolo also known as Velvet Apple is native to the Philippines with its tree known as Kamagong. The mature leaves of mabolo tree are dark green, the newer ones are showy, pale green or pink with silky hair. The fruit often grow in pairs of threes on opposite sides of a branch. The Mabolo fruit has a thin, brownish-maroon skin coated with golden-brown hair. The skin gives off a strong, unpleasant cheesy odor, but once it is removed, the fruit is quite odor free and has a distinct, sweetish flavor. The seedless variety of mabolo is easily distinguished from the seedy ones as they are flatter.

Nutrient Value per 100g: The fruit is considered a fairly good source of iron and calcium and a good source of vitamin B.

• Calories: 504
• Protein: 0.75 g
• Fat: 0.22-0.38 g
• Carbohydrates: (other) 5.49-6.12 g
• Fiber: 0.74-1.76 g
• Sugar: 11.47 g

Medicinal uses:

• Decoction of bark and leaves are used for skin problems. You can either drink or pour the tea on your bath water.
• Decoction of bark is use as remedy for cough

Culinary uses: It is eaten fresh, as a dessert and for making drinks

Other uses: Use for making wooden combs and utensils

Serving Suggestion: Slice the flesh andseason with lime or lemon juice to be serve as dessert. The flesh is also diced and combined with that of other fruits in salads. The fruit should be refrigerated for a few hours before serving for the odor to be totally remove.

Toxicity: The fur in the mabolo skinmay be irritating to sensitive skin.