Familiarize Yourself With The Jamun FruitTweet
Apr 20, 2016 , 6 min read
Botanically known as Syzygiumcumini, the Jamun fruit grows on everGreen trees that reach up to 20 feet in height.
Around the world, this fruit is known by many names like Java Plum, Black Plum etc. but in the native country, India, it is called Jamun or the “fruit of the gods” because Lord Rama is said to have survived on this fruit alone during his exile in the forest.
DESCRIPTION AND TASTE
Jamuns are oblong shaped berry which are dark purple on the outside and the inside flesh is pinkish white in colour. The inside flesh is sweet and sour and at the same time is sharp and pungent after taste. After having eaten, a mark is left on the lips, tongue and mouth by the outside dark coloured skin which can last for a considerable amount of time.
SEASON AND AVAILABILITY
The peak season of Jamun is in the summer months in tropical and sub-tropical climates.
GEOGRAPHY AND HISTORY
Native to India and surrounding countries like Nepal, Pakistan and Sri Lanka, the Jamun fruit was introduced to USA, much later in 1911.
Being a fruit, the Jamun can be eaten right from the tree. Due to the uniqueness in taste, the tendency is to sprinkle salt on the berry which balances out the astringent taste that the berry has. In the kitchen, there are a number of uses for this berry ranging from making jams and jellies, wine (the unripe fruit can be used to make wine), smoothies ( by blending chopped Jamun, yogurt, sugar and vanilla extract), preserves (the berries are cooked down with water and sugar) and other beverages.
The berry has antioxidants which is a result of the anthocyanins in the skin. The skin of the berry is a dark colour due to the presence of the anthocyanins. It is widely used in Ayurvedic treatment in India for a number of diseases like anemia, digestive issues etc. not only are the berries used, but other parts of the plant are also useful in Ayurveda. Jamun is rich in Vitamin A, Vitamin C, Folic Acid, Potassium, Zinc, Iron and various other nutrients.