The mabolo, also known as velvet apple , is native to the Philippines and is uncommon elsewhere. Most seedling trees produce inferior fruit. Mabolo ripen in late summer, when they turn a beautiful bright red colour. The fruit is usually eaten fresh, complete with skin, after the hairy covering is rubbed off. A liking for this strange, some claim cheese-like, flavour is acquired.
Good varieties are popular as a dessert fruit and for the preparation of various drinks.
500ml peeled and sliced casimiroa 20ml lemon juice 20ml sugar 500ml hot milk 3ml vanilla essence 2 eggs Discard crusts and cut bread slices into quarters. Arrange 12 pieces covering the base of a buttered casserole dish. Sprinkle with grated peel, add sliced casimiroa. Sprinkle lemon juice over the fruit. Cover with the remaining bread.