Origin of Jamun
India
can claim jamun as its own. The astringent, purple-skinned fruit is also native
to Nepal, Pakistan, Sri Lanka, Indonesia, Bangladesh, and the Philippines.
Today, the fruit grows throughout parts of South America, Africa, the
Caribbean, and much to the dismay of the US Department of Agriculture, the
state of Hawaii.
Yup. This guy again. |
Jamun holds a firm place in Indian literature and religion. In Hindu mythology, Rama lived on jamun for 14 years after his exile from Ayodhya. Additionally, Krishna’s blue skin is described like the jamun, which is perhaps one reason why temples honoring Krishna also house a jamun tree or two.
Another text states how the Puranas split the cosmos into seven continents. The center continent housing humans was the island of jamun, or, Jambudweep. At the earth’s epicenter was a single jamun mother tree that produced fruits so large that, upon falling, gushed life-giving rivers.
Availability of Jamun in India
Jamun is a
low-maintenance tree that grows throughout India’s tropical and subtropical
regions. Its distribution isn’t limited to any specific region—it grows from
the North’s lower Himalayas to the southernmost point of Tamil Nadu. The
drought-resistant plant needs dry weather when flowering, but adores the rain
when fruiting.
Jamuns flower in February
and March, and bear fruit from May through July. Some jamun varieties have a
second season in October.
India cultivates several
types of jamun, each varying subtly in their size, flavor and appearance: North
India grows a large, dark purple variety called “raja jamun,” which is the
country’s most popular cultivar. Gujarat cultivates a large type, “paras.” Varanasi
has a seedless variety, and other regions grow the katha cultivar, which is
small and seeded.
Delhi has a special
relationship with jamun: as described in Pradip Krishnen’s book, “Trees of
Delhi,” jamun fruit trees line the capitol building. Instead of leaving the
fruits to spoil, the city auctions off the rights to collect and sell the
fruits. This system also prevents fighting and pilferage amongst the local
vendors.
Where to find Jamun in India
When in season, jambolan
sells in local markets near the trees on which they grow. Sellers purvey them
wrapped in simple newspapers, in wicker baskets, and displayed on large leaves.
Much to the delight of jamun distributors, the fruits fetch high prices.
Jamuns only last for two
days at room temperature. Thus, transporting the fruit to distant markets is
nearly impossible on account of its high perishability. It’s also not possible
to pluck the fruit when semi-ripe to prolong its shelf life, as jamuns do not
ripen once picked from the tree. Much of India’s jamuns go to waste during
rainfall and from the sorting process.
Checking for Ripeness in Jamun
On
the tree, jamun changes from green to red. The fruit ultimately settles on a
rich purple color when at its peak. Jamuns do not ripen uniformly and as such,
require consistent plucking.
Taste of Jamun
Jamun is like grape’s
sulkier, moodier, brooding cousin. Not everyone who tastes the fruit falls in
love with it, particularly because of the fruit’s astringent, metallic notes. These
accents are especially present in its dried form.
Fans of jamun, on the
other hand, appreciate the fruit for its earthy, mild, spicy flavors. When
ripe, the fruit loses some of its astringency and becomes slightly sweet. Jamun
possesses seriousness and complexity not found in grapes or many other fruits.
Jamun’s tannin-rich skin
houses whitish, translucent flesh. Its texture is similar to plum and grape. Just
as betel nut chewers have red teeth, jamun devotees have black-stained tongues.
Nutritional Value of Jamun
As per the USDA nutrient
database, 100g of edible jamun is:
60kcal
15.6g Carb (5% RDI)
0g Fat
.7g Protein (1% RDI)
14.3mg Vitamin C (24%
RDI)
19mg Calcium (2% RDI)
.2mg Iron (1% RDI)
15mg Magnesium (4% RDI)
17mg Phosphorous (2% RDI)
14mg Sodium (1% RDI)
Health Benefits of Jamun
Jamun fruit, leaves and
bark have been used extensively in Indian folk medicine for centuries. They act
as a diuretic, astringent, and assist the intestinal tract with digestion and
prevent gas. When issued with vinegar, the fruits combat spleen enlargement,
and sooths sore throats when gargled. Topically applied jamun pulp also treats
scalp ringworm.
The leaves, flower buds
and blossoms also have medicinal functions. They have been used to treat dysentery and diarrhea. A mouthwash concocted from the bark treats ulcerations, stomatitis and spongy gums. The bark also treats
burns when mixed with ash and water.
The seeds are some of the most widely marketed part of the jamun tree:
when crushed and powdered into tablets and ingested orally, the pills lower blood sugar and blood pressure. Some doctors in India prescribe jamun for their
diabetes patients for precisely these benefits.
Scientific studies also
show incredible health benefits of jamun fruit:
--Integrative Cancer Therapies published a study revealing that jamun
extracts protected mice from radiation-induced
DNA damage
--Liver International published a 2012 study indicating that jamun’s antioxidant and anti-inflammatory properties may be beneficial in the treatment of
cholestasis and other diseases involving liver inflammation.
-According to a study
published in Brain and Development,
jamun extracts possess anti-amnesic
activity when tested in rats.
--A
study published in the Journal of
Pharmacological Sciences affirms jamun’s traditional use as an anti-diabetic agent: seed extracts
administered to rats showed positive effects on insulin levels. A 2011 study
published in Diabetes Research and Clinical
Practice also reveals antidiabetic
properties of leaf extracts based on tests conducted on patients with type II
diabetics.
--The Journal of Ethnopharmacology published a study that shows jamun
seed’s potential as a chemopreventive
agent against oxidative stress and genome damage
--Natural Product Research published results from scientists in
Pakistan showing jamun’s antifungal activity
Storage:
Jamuns should be
refrigerated immediately. Otherwise, they will perish within two days. If stored
in the refrigerator in a perforated bag, jamun can last up to three weeks.
Like grapes, jamuns
develop mildew easily if compacted too tightly. Keep the fruits loosely packed
and ideally in no more than a single layer. Place a paper towel underneath
jamuns as well.
Jamun Recipe Ideas and Uses:
--Jambolan wine is produced in Goa. Making wine
from the fruit is an ancient practice, with records of the process dating back
to ancient Sanskrit texts.
--Infuse jamun in vodka
--Juice is one of the most common creations of jamun. Mixing the
fruit with grape and apple juice is a standard method of combatting the
astringency of the fruit as well.
--When fermented,
jambolan makes a mild tasting, pleasantly aromatic vinegar
--If
using in pies, jams, and tarts, let the fruit soak in salt water
before hand, or prick each fruit and rub it in salt.
--Jamuns can be baked for
torts and pies
--For jams, it’s best to use a pectin-rich
fruit to aid the texture. Though guava is a popular addition, ketembilla’s
flavor is a better match for jamun. The ratio of fruit to sugar is 1:1. Thus,
add 1 cup of sugar for every 1 cup of fruit. Add slightly less water than the
amount of fruit on hand.
--Jamun is often made
into syrup called “kala khatta” for
use in sweets, sauces and beverages. To make, puree de-seeded jamun pulp.
Separately, mix jaggery, cornstarch, and milk alternative on the stove. Bring
to a simmer on low heat. Once thickened, fold in the pulp.
--Though it’s possible to
make yogurt and ice cream from the fruit, a common critique is that the dairy
mitigates jamun’s essential flavors. Thus, ice cream recipes often result in a
bland, purple concoction.
--Blend jamun with apple
and grape juice; freeze into popsicles
for a cool summer treat
--Make a jamun cocktail or mocktail by boiling whole
jamun and sugar water until the fruit has softened. Strain, and press the pulp
through a colander to de-pit the fruit. Blend the remaining juice, pulp, skin,
and some lemon juice until smooth. Add grenadine, cherry syrup, or cranberry
juice. For an alcoholic cocktail, use gin, vodka, or rum.
Note:
Unless the rare, seedless variety is procured, jamun requires de-seeding.
Jamun sherbet from Orangekitchens.blogspot.in |
Flavor Complements:
Fruits: Grape, plum, cranberry, pomegranate, cherry,
dates, apple (juice), gooseberry, ketembilla, bignay, chitra, hackberry,
harendong, mangosteen, Mysore raspberry, Pakistan mulberry, phalsa
Herbs, Spices, and Oil: Nutmeg, cinnamon, mace, fennel, rosemary, salt,
lemon, lime, hazelnut, pepper, rock salt, jaggery, brown sugar, red wine, seltzer,
vodka, pistachio
Random Facts:
Jamun trees have a long
life, sometimes thriving for 100 years.
In Suriname, women
allegedly take baths with jamun leaves after childbirth to restore the size of
their vagina. How well this works has not yet been scientifically tested.
In 2012, Indian
scientists determined that the cost to produce a 650 mL bottle of red jamun
wine is 73 rupees (approximately $1.20)
Scientific Name:
Syzigium cumini
Syzigium nervosum
Other Names:
Jambu
(Sanskrit)
Jambura,
jambu (Gujarati)
Jaman
(Hindi)
Nagai,
naval pazham, nagai (Tamil)
Jambool
Jamelong
Jamblang
Obah,
jiwat (Malay)
Koriang
Java
Plum
Malabar
Plum
Jamson
Plum
Indian
blackberry
Simple and useful thanx...
ReplyDeleteBusiness Directory India
Is jamun available in this month
ReplyDeleteIs jamun available in this month
ReplyDelete:Jamun is a native fruit of India. It is believed to have originated in the Indian subcontinent. Jamun is also found in other parts of Asia, including Pakistan, Bangladesh, Sri Lanka, and Nepal. The fruit is known by different names in different regions, such as Java plum, black plum, and jambolan. Jamun is a popular summer fruit in India and is often eaten fresh or made into juices and preserves.
ReplyDeleteThank you Fruit basket Philippines