Indian Fruit- Jamun Fruit/Java Plum/Nava Pazham/Naval Palam - Origin, Description, Flavour, Culinary Use of Jamun Fruit, Purchase and Storage of Jamun Fruit.

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What is Jamun fruit/Naval Pazham?/Jamun Fruit/Java Plum/Naval Pazham/Nava Palam

TABLE OF CONTENTS

• ORIGIN OF JAMUN FRUIT/NAVA PAZHAM
• DESCRIPTION OF JAMUN FRUIT/NAVA PAZHAM
• FEW INDIAN REGIONAL OR VERNACULAR NAMES OF JAMUN FRUIT
• FLAVOUR OF JAMUN FRUIT/NAVA PAZHAM
• INDIAN CULINARY USES OF JAMUN FRUIT/NAVA PAZHAM
• TIPS TO BUY AND STORE JAMUN FRUIT/NAVA PAZHAM

What is Jamun Fruit/Naval Pazham?

Jamun Fruit is a popular seasonal fruit native to India. It is available only in the summer. Jamun fruit resembles olives but is sweeter in taste.

ORIGIN OF JAMUN FRUIT/NAVA PAZHAM

Syzygium Cumini, commonly known as Java Plum, Jamun or Jambolan. It is an evergreen tropical tree native to the Indian subcontinent, and adjoining regions of Southeast Asia, including Myanmar, Sri Lanka, and the Andaman Islands.

India is the second-largest producer of Jamun Fruit in the world. It is one of the important berries in India. In India, Maharashtra and Uttar Pradesh are the largest producers of Jamun Fruit. The Jamun tree is also largely grown in other states including Tamilnadu, Gujarat, and Assam.

DESCRIPTION OF JAMUN FRUIT/NAVA PAZHAM

Jamun Tree is a slow-growing and tall tree. It can reach heights of up to 30 meters. It has a heavy trunk and bears the Jamun Fruit which is green in colour when raw but after ripening turns into a purple colour. The Jamun fruit is usually ovoid to oblong in shape, purple, bluish, or white in colour and has juicy, sweet pulp and a sweet seed. The Jamun Tree, flowers in February-March and gives fruit from May-July. Its harvesting time is short and limited to 30-40 days. The Jamun Tree lives for over 100 years.

FEW INDIAN REGIONAL OR VERNACULAR NAMES OF JAMUN FRUIT

Hindi name – Jamun or Jambul.

Sanskrit name – Jambufalam or Mahaphala.

Tamil name – Naavar Pazham or Nava Pazham.

Telugu name – Neredu.

English name – Java Plum or Indian Blackberry.

Kannada name – Nerale Hannu.

FLAVOUR OF JAMUN FRUIT/NAVA PAZHAM

Jamun Fruit tastes a combination of Sweet, Sour, and Astringent flavours. The Jamun fruit contains a hard seed that should be discarded. When eaten, Jamun fruit leaves a stain on the tongue that can last for 2-3 hours. It also gives a dry-mouth feel after-taste.

INDIAN CULINARY USES OF JAMUN FRUIT/NAVA PAZHAM

Generally, the Jamun Fruit is consumed as it is, but the classic combination of eating Jamun fruit is adding salt and red chilli powder, tossing it well, and enjoying eating.

Jamun Fruit is also used in various drinks throughout India from North Indian Lassi to South Indian Sharbat.

Commercially, Jamun Fruit is used to make Jams, Jellies, Ice-Cream, Popsicles, Sauces, Wines and other beverages.

Jamun Fruit is also used to flavour Cakes, Smoothies, and summer drinks like Nava Pazham Sharbat (Jamun Fruit Sharbat).

If you are new to Jamun Fruit try eating as it is and also the classic combination of Jamun fruit, salt, and red chilli powder.

TIPS TO BUY AND STORE JAMUN FRUIT/NAVA PAZHAM

Jamun is a seasonal fruit. It is available in the summer from May to July.

When you buy Jamun Fruit, look for soft, pulpy, and dark purple fruits. Avoid buying bruised fruits.

HOW TO STORE JAMUN FRUIT/NAVAL PAZHAM?

You can refrigerate the fresh whole Jamun Fruit in perforated containers for at least 10-12 days.

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