From the same family as the Kei apple, this dense, fairly thorny shrub produces masses of plum-sized fruit with a thin skin and a few small pips (no stone). The fruit is a bit tart to eat straight off the bush, but is great as jam, or chopped up and fried with a bit of onion and garlic to make an accompaniment for meat. Useful as a tamarind substitute too. It can also be made into a brilliant wine, or soak the fruits in gin or brandy with sugar to make a liqueur. Wind hardy and tolerant of many soils. It can be planted in semi-shade or full sun.