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Java Plum Syzygium cumini a.k.a. Jambolan, Jambool, Jambul Small, dark red-purple, ovaloid fruit, sometimes up to 2"
long. The pulp ranges from purple to white and is very juicy,
with a sweet to astringent flavor in poorer varieties. |
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Uses |
| Better fruits are often eaten fresh. Lesser fruits are usually soaked in salt water or sprinkled with salt to improve flavor. Fruits are also juiced, as well as used to make ice creams and preserves. |
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Plant Cultivation |
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Fast-growing tree up to 40-50ft or over 100ft in ideal climate conditions.
Java plum's grow from sea level to 6000ft in the tropics but in cooler
climates they will not produce fruit. Grow in areas of large rainfall
or supplement water frequently throughout the year. Trees will sometimes
grow on riverbanks where roots are exposed to standing water all year.
It will stand periods of flooding. In areas of hard freezes, keep plants
protected although they are fairly hardy and will withstand temperatures
in the high 20's without damage. |
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Origin and Distribution |
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Native to India and Burma, but has naturalized throughout Southeast Asia and the Pacific Islands. |
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