Mayom are small in size, averaging 1-3 centimeters in diameter, and are oblate in shape with a ribbed appearance, growing in dense bunches. The smooth skin is firm, waxy, and bears 6-8 ribs, ranging in color from light green to pale yellow when young and transforming to white when mature. Underneath the skin, the pale, translucent flesh is juicy and crisp with a central stone containing 4-6 seeds.Mayom fruits are compact and aqueous with a very sour, astringent, and tart flavor.
Mayom fruits are available year-round in tropical and subtropical climates.
Mayom, botanically classified as Phyllanthus acidus, are small fruits that grow on shrubs or trees that can reach up to nine meters in height and belong to the Phyllanthaceae family. Also known as the Malay gooseberry, Star gooseberry, West Indian gooseberry, Otaheite gooseberry, and Tahitian gooseberry,Mayom grows in tropical forests across the world and are easily harvested as they drop from tree branches when mature.Mayom trees are favored for their highly ornamental nature, especially in Southeast Asia, and the fruits are commonly preserved and cooked into sauces, syrups, and pastes for flavoring.
Mayom contains vitamin C, calcium, iron, phosphorus, and fiber.
Mayom is best suited for cooked applications as their very sour flavor is often considered unpalatable. Some cultures do choose to consume the fruit raw, but sugar and honey are added to help counteract the tart flavor.Mayom is also commonly made into preserves, jams, chutney, syrup, or sauces and is served in curries, stews, rice dishes, with cooked meats, or noodle dishes. One notable paste thatMayom is sometimes mixed into is known as sambal, which is a popular flavoring that can be spread over cooked fish, rice, and vegetable dishes for added spice. The fruit can also be pickled, candied for a sweet treat, used to flavor vinegar, blended with sweeteners such as sugar to create sweet-tart drinks similar to lemonade, or dried and stored in a dark, airtight container for extended use.Mayom pairs well with spices such as cardamom, ginger, turmeric, cumin, saffron, and chile oil, fruits such as kiwis, pomelos, oranges, grapes, avocadoes, coconuts, kumquats, lemons, and limes, and meats such as fish, poultry, beef, and pork. The fruits will keep up to one week when stored at room temperature and up to one month when stored in the refrigerator.Mayom will also keep up to one year when stored in the freezer.