white jamun

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Also Knowna as

Wax apple, Water apple.

Description

Jambul (Syzygium cumini) is an evergreen tropical tree in the flowering plant family Myrtaceae, native to Bangladesh, India, Nepal, Pakistan and Indonesia. The fruit is oblong, ovoid, starts green and turns pink to shining crimson black as it matures. A variant of the tree produces white coloured fruit,commonly known as white jamun. The white jamun fruit has a combination of sweet, mildly sour and astringent flavour and tastes best when the fruits are soaked in salt water for 30 minutes. Raw fruits are used for for making wine and vinegar. The juice of ripe fruit is used for preparing jams, jelly, sauces and other beverages.

How to select

The fruit will quickly turn from green to deep white (or yellow) when ripe and then fall to the ground within a few days. They can either be picked when they change color or gathered from the ground each day. They are also available in tropical countries in stores or bought from street vendors. Remove spoiled fruit and opt for the jamuns which are compact, firm and without any soft spots.

Culinary uses

" White jamun is best enjoyed raw with apich of salt to beat the astringency.
" Jamun juice can also be prepare and served alonew or mixed with other fruit juices.
" Jamun jam, jellies and pickles or murabba( chutney) are quite popular in India.

How to store

Store white jamun at the room temperature and use them within a day or two. They can also be wrapped in plastic sheet and stored in refrigerator.

Health benefits

" The seeds of Jamun are used in various alternative medicines like Ayurveda, Unani and Chinese medicine for treating digestive ailments like dysentry.
" The seeds are also rich in protein and carbohydrates and contain traces of calcium.
" Jamun juice acts as a diuretic and gives a soothing effect on human digestive system. It is also dried with salt and preserved as a Churan (digestive powder).
" Diabetic patients can consume jamun fruit daily during the season to control sugar levels.




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