A fruit with varied medicinal uses, it can be eaten as a dessert or used to make jams, jellies and squashes
Common Name - Jamun fruit
The glistening, oval-shaped, purple-colored Jamun fruit has started trickling into markets in Tamil Nadu. In Tamil, it is known as the navel.
It is not endowed with that aura to dethrone other tasty fruits from their pedestal. Yet, it has carved a niche for itself among gourmets in its own humble way.
The jamun is attractive, at least to look at, if not to taste. Most people do not prefer jamun because of its “sub-acid spicy flavor.” However, it can be easily found out whether one has consumed the fruit or not because of the color of the palate and tongue would reveal it!
Jamun is basically not a table fruit, and hence its commercial potential is yet to be fully tapped. The fruit originates in Lucknow. The jamun season is from July-August, just in time for Vinayaka Chathurthi. The drought-resistant tree grows to an enormous height, and a well-grown tree could yield 80 to 100 kg of fruit.