Wax apples can be eaten in many ways; simply wash and eat them fresh, or add them to dishes, both are easy.

The wax apple, botanically known as Syzygium samarangense, is a common tropical fruit grown in Hainan, Guangdong, Fujian, Taiwan, China and other places. Its skin is thin and smooth, its flesh is slightly spongy in texture, full of water, and its flavor is fresh and sweet with a faint floral note, making it one of the more popular fruits of summer.

The simplest and most common way to eat it is to wash it and eat it fresh. The skin of the wax apple is edible and generally does not need to be peeled; just rinse it repeatedly under clean water. If you are worried about residue on the surface, you can first soak it in lightly salted water for a few minutes and then rinse it. The spongy tissue in the center near the bottom of the wax apple has a softer texture, and some people find it slightly astringent; you can cut it off or scoop it out before eating for a crisper, more refreshing bite.

Besides eating it fresh, the wax apple can be enjoyed in many other ways. Cut into small pieces, it can be combined with mango, pineapple and other fruits on a fruit platter, mixed into yogurt as a fruit salad, or put into a juicer with other fruits to make juice, with a refreshing flavor that cuts through heaviness. In some places, the wax apple is also used in cooking; for example, it can be hollowed out and stuffed with filling and steamed, or cut into pieces and stir-fried with shrimp or meat, where its fruity aroma adds flavor to the dish.

When choosing a wax apple, favor fruit that is plump in shape, darker in color and feels heavy in the hand; these usually contain more water. Wax apples are high in water content and tend to be cooling in nature, so it is best not to eat too many at once, and people with weaker digestion should eat them in moderation. Leftover wax apples can be wrapped in a plastic storage bag and refrigerated, and should be eaten as soon as possible to avoid a decline in texture.