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The Olosapo Fruit (Couepia polyandra) a member of the Rosaceae or rose family, is indigenous to Central America and Mexico. Each crop can consist of hundreds of fruit, and the moderate-size seeds germinate readily under the tree. Olosapo Fruit plants is now grown in kerala. It makes an attractive small gray-trunked tree with 5- to 7-inch-long leaves, shiny dark green on top with a contrasting dull whitish-tomentose green under side. Several crops of fruit are borne annually, usually appearing from early fall through spring. During bloom, panicles containing minute white flowers appear in profusion on the terminal branches. These are soon followed by clusters of 3½-inch-long by 1½-inch-diameter orange-yellow ‘pickle-shaped’ fruit. The fruit of the olosapo is thin-skinned, slightly fibrous and resembles the canistel (Pouteria campechiana) in taste. It is astringent unless fully mature, at which stage it should be quite soft, possibly appearing overripe. Such fruit are usually found on the ground, having fallen off the tree. Each crop can consist of hundreds of fruit, and the moderate-size seeds germinate readily under the tree. The flesh can be sliced and tossed into green salads, mixed into fruit bowls, or used as a topping over baked goods. Olosapo can also be pureed into sauces, cooked into jams and jellies, blended into smoothies, or mixed into shakes, pudding, and ice cream. Olosapo pairs well with fruits such as coconut, strawberries, bananas, and blueberries, chocolate, caramel, nutmeg, and vanilla. Whole Olosapo fruits should be consumed immediately when ripe for the best quality and flavor. The fruits will also keep 1 to 3 days when stored in the refrigerator. Propagation : seed and layer
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