It is round or slightly irregular, with a brown or grey-brown 3 mm (0.12 in) thick rind. In fact, the rind consists of the exocarp and mesocarp of the fruit, while the pulp is formed from the endocarp. The stem is thick and short. The mammee apple has more or less visible floral remnant at the apex. Mammee apples’ diameter ranges from 10 cm (3.9 in) to 20 cm (7.9 in). When unripe, the fruit is hard and heavy, but its flesh slightly softens when fully ripe.
Beneath the skin, there is a white, dry membrane, whose taste is astringent, that adheres to the flesh. The flesh is orange or yellow, not fibrous, and can have various textures (crispy or juicy, firm or tender). Generally, the flesh smell is pleasant and appetizing. Small fruits contain a single seed, while larger ones might have up to four. The seeds are brown, rough, oval and around 6 cm (2.4 in) long. The juice of the seed leaves an indelible stain.
The fruits which ripen between December and March have a light yellow skin, with white flesh, rich in vitamin C—about eight times the amount found in an orange—are succulent, tart with a strong and distinctive flavour. Inside is a walnut-sized, thick-walled stone. These stones, when dry, expose the seeds by shedding 2 (sometimes 3) small circular plugs at one end. The seeds have a delicate nutty flavour and are much sought after, especially by small rodents who know to gnaw exactly where the plugs are located.
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