Jamun

What it is

Also called Java plum or black plum, jamun is Syzygium cumini, a member of the myrtle family. A typical oval fruit is about 2 cm (¾ in) long. Its skin changes from green through purplish red to shiny purple-black.

Inside, the flesh can be purple or white, usually wrapped around one oblong seed. The taste runs from astringent and sour to fairly sweet; astringency is the dry, puckering feeling left in your mouth.

Where it comes from

Jamun is native to India, Myanmar, Sri Lanka and the Andaman Islands. It grows across India, from the northern plains to Tamil Nadu, and is widely planted in the Philippines and Java. It has also reached Florida and California.

The tree has a place beside people as well as in orchards: jamuns are commonly planted in Hindu and Buddhist temple compounds.

How it's eaten where it grows

In India, fresh jamun is often eaten with salt. Jamun raita takes the fruit into a savoury meal: deseeded, chopped fruit is stirred into yoghurt with black salt and roasted cumin, alongside spicy pulao or roti.

Jamun squash is a sweet bottled drink made from the juice of cooked, crushed fruit, sugar and water. In Goa and the Philippines, fermented jamun becomes a port-like wine. Across India it also becomes a clear purple vinegar with a mild flavour.

How it's grown

This is a tall evergreen tree, planted for shade and as a windbreak as well as for fruit. Once established, it tolerates drought and brief flooding. A tree raised from seed takes around 8–10 years to fruit; grafted trees can start sooner. In India, pickers return several times over the season, taking the fruit by hand as it ripens.

When and where you'll find it

In India, jamun usually ripens in June and July and reaches local fruit markets in baskets. It is delicate, keeping only about 3–4 days under ordinary conditions. In Malaysia, the usual harvest comes in November and December.

Frozen pulp gives the fruit another form: in India, Jain Farm Fresh has made a FRUZEN jamun pulp from Indian fruit, with no added sugar.