Diospyros blancoi A.DC., commonly known as the velvet apple, is a tropical fruit plant native to the Philippines. In its region of origin, the fruit is commonly named mabolo or butter fruit because its shape resembles a pear, accompanied by a distinctive aroma and a sweet taste.
Visually, the velvet apple fruit features an outer skin surface covered in a layer of fine hairs. Due to its layer, its outer skin texture resembles velvet. Although the skin layer resembles velvet, the fruit is safe for consumption. However, before being peeled and enjoyed, the fruit should be cleaned thoroughly first so that the fine hairs do not stick to the flesh.
When young, the skin of the velvet apple fruit is light green, which later turns brownish as the fruit ripens. Beneath the outer skin layer, the fruit stores a distinctive cheese-like aroma that smells quite strong. the distinctive aroma originates from volatile compounds dominated by the ester group and alpha-farnesene.
The interior of the fruit reveals a yellowish-white flesh with a dense yet soft texture upon biting. Its flavor profile presents a sweet, rich sensation. The sweetness present within the fruit originates from malic acid content.
According to the Journal of Food and Drug Analysis, the velvet apple fruit contains malic acid reaching 227.1 milligrams per 100 grams within its flesh. The acid content not only shapes the sweet taste but can also serve as a source of energy for the body.
Aside from malic acid, the velvet apple fruit stores a dietary fiber content of 3.2 grams per 100 grams. The fruit also stores B-complex vitamins, which include vitamin B2, vitamin B3, folic acid, pantothenic acid, and choline chloride.
Besides vitamins, mineral contents are also present within the fruit. Velvet apple fruit is recorded to have a calcium content of 42.8 milligrams per 100 grams and a zinc content of 3.6 milligrams per 100 grams.
The total polyphenol content level the velvet apple also undergoes changes along with its ripening process. The polyphenol level increases from fruits that are still light green until reaching its peak when the fruit is fully ripe. The phenolic compounds function actively as natural antioxidants within body cells.
Utilization of Wood from the Diospyros blancoi
Aside from its fruit being utilized, the velvet apple plant also possesses a woody stem part that can be used for carpentry or furniture. The plant is classified under the streaked ebony group (Streaked Ebony).
The stem part of a velvet apple tree that has aged over 25 years can reach a branch-free height of about 5 meters with a diameter reaching 30 centimeters. The wood is classified as a very hard wood with a dark color that gradually comes to resemble ebony wood.
Based on research results from the Journal of Tropical Wood Science and Technology, velvet apple wood is classified as a very hard wood with a dark color that gradually resembles ebony. The density and compaction level of its wood are recorded to be quite high, with density values ranging between 0.67 and 0.81 grams per cubic centimeter depending on the position along the stem.
With this dense and strong wood character, the velvet apple wood can be utilized to make carpentry tools. The basal and middle sections of velvet apple wood can be used for carpentry wood and construction, while its top section can be utilized as raw material for furniture and handicraft items.
References:
- Abdurachman. (2009). The physical and mechanical properties of bisbul wood (Diospyros blancoi A.DC.). Journal of Tropical Wood Science and Technology, 7(2), 48–55. https://doi.org/10.51850/jitkt.v7i2.227
- Hung, S.-F., Roan, S.-F., Chang, T.-L., King, H.-B., & Chen, I.-Z. (2015). Analysis of aroma compounds and nutrient contents of mabolo (Diospyros blancoi A. DC.), an ethnobotanical fruit of Austronesian Taiwan. Journal of Food and Drug Analysis, 24(1), 81–89. https://doi.org/10.1016/j.jfda.2015.08.004
