Jamun

Jamuns are small tropical fruits belonging to the Myrtaceae family. Native to the Indian subcontinent, where the trees have been valued for their wood, fruit, and shaded canopy since ancient times, the colored, saturated berries grow on evergreen trees that can grow up to 30 meters tall. Jamun fruits, which are also referred to by the names Jaam, Jambul, Java plum, Jambolan, Nerale, and Mahaphala, are frequently cultivated in backyard gardens, city streets, and other public spaces. The trees have a long lifespan of over 100 years and are extremely productive, producing 50 to 60 kg of fruit per season. Jamun fruits are only taken when they are fully mature; once picked, they stop developing. The fruits are used for a wide range of raw and cooked recipes and are gathered and sold fresh every day.

Averaging 1 to 5 centimeters in length, Jamun fruits have a tiny, oblong to ovoid form with curving, blunt ends. Depending on the fruit's development, the thin, glossy, crisp skin has a variety of colors. When immature, Jamun fruits are green; as they age, they change to variegated shades of green, pink, and red; and when fully ripe, they take on a deep purple, nearly black tint. Jamun fruits have an astringent aftertaste that is followed by a flavor that is delicately sweet, acidic, and sour. Each fruit will have a different level of sweetness, and it's crucial to remember that after eating a fruit, the juice may stain your lips and tongue, sometimes for several hours.