Getting to Know Ambarella

Abstract: Ambarella, scientifically known as Spondias cytherea Sonn., is one of the exotic fruit with scanty scientific details. In this study, the fruit was examined for its composition at three different stages of maturity. It is a juicy fruit (moisture content ranging from 89-90%), containing fibrous centres (crude fibre of about 2.8%), low in fat and protein but considerably high in ash (6.2-6.7%). It is acidic, pH 3.6-3.9, with titratable acidity of0.82-0.88%, soluble solids of 4-6°Brix, including pectin (0.7-1.00%)and insoluble solids of 8-13%. Examination of its sharp aroma and tangy taste by Fourier Transform Infrared (FTIR) showed the presence of some main functional groups and changes according to maturity.