Jambolan
(Eugenia brasiliensis)
Jambolan
Jambolan
Selection
Select fruits that are ripe, clean, and wholesome. Fruits may be picked off the ground but should be free of bruising.
Storage
Store fruits in a cool place or freeze the juice for longer storage.
Preparation
- Wash well before eating.
- Separate the yellow flesh from the seed to make juice.
- Ripe fruits can be stewed with water and sugar.
- Soaking the fruit reduces the a stringent taste.
- Usually eaten fresh.
- Can be made into jams, juice, preserves and wine.
- Be careful not to get the sap or juices on clothes as it stains.
- (Malolo et al., 2001)
Photo Source
USDA
Jambolan
Jambolan, also known as Java plum or jamun, is asmall dark purple fruit that grows on a large tree. The fruit contains a seed surrounded by a thin layer of yellow flesh that is similar to a cherry but with an astringent taste (Rare Fruit Council, 1981; Malolo et al., 2001).
Traditional Names
- Chamorro – limboy