Jamun (Java plum)

Syzygium cumini

fruit

Small purple-black fruits, astringent and tangy, eaten raw with salt and chili at the start of the monsoon.

Origin

India and Southeast Asia

Season (United States)

May to July

Preparation

The fruits are rinsed and eaten raw, spitting out the stone; they are first shaken with salt in a covered bowl.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Jamun stains the tongue purple for hours: it is Indian children's game at the start of summer.