I have a very large chambanga tree which produces sour green rose apples. I tried composting them, but they rotted quickly and attracted lots of flies. I mixed in lots of leaves, but the odor was still very pungent so I ended up burying the whole barrel full in my garden.

Has anyone found a good use for them other then letting them rot under the tree as a natural fertilizer?

Many view, but no replies, so I assume everyone else is stumped for a good use for these rose apples. I've started a concentrated anaerobic fertilizer tea batch sample to ferment and will open it in a couple of months. I'll post the results on this forum, but in the meanwhile if anyone has a good wine recipe, I'd love to hear it.

Rose Apple Cider? You will probably have to add sugar though....

Fermenting them sounds good. I would be thinking about making vinegar. Strong vinegar is a great weed killer and pesticide. Problem here is normal vinegar is only 5% and you really need 20%.

found this:

The fruit is only moderately interesting eaten out-of-hand, and is more often used in jellies and jams or preserved in combination with other fruits of more pronounced flavor.

as another alternative, also involve fermentation like vinegar, brew alcohol?

note that the seeds are poisonous! so dont use them either way!!