Java Apple
In my aunt’s village near Ratnagiri, Java apples or jamb, as they’re often called, meant summer had truly arrived. The tree stood tall at the edge of the courtyard, its waxy pink fruits hidden under thick green leaves. We’d shake the branches with a stick, laughing as the fruit rained down on the dusty ground. My aunt would rinse them in a steel lota, slice them up, and toss them with a pinch of salt and some chilli powder. Not overly sweet, not filling either, but somehow always enough.
—- Shailesh Shinde, Pune
What is it?
Java apple is a highly nutritious, crispy, and juicy fruit that varies in colour from deep red to white. Similar to watermelons in their liquid-to-flesh ratio, these small, bell-shaped fruits have a glossy skin and a sweet, low-acidity taste. The seed at the core is surrounded by an edible, flavourless, cotton candy-like mesh. Pale rose or white in hue, these spongy and fragrant apples are often juicy with an aromatic flavour.
What other names does it have?
Botanical Name: Syzygium samarangense
Regional Names: Wax Apple, Rose Apple (English), Jaam (Marathi, Bengali), Jaambh (Konkani), Chammbakka (Malayalam), Nerale (Kannada), Neredu (Telugu), Pani seb (Hindi)
When is it in season?
Where is it found?
According to this research paper, Java apples thrive in warm, humid climates with abundant rainfall. They grow best in fertile, well-drained loamy soils with a pH ranging from 6 to 7.5. The tree has a lifespan of 40 to 100 years and is well-suited to coastal environments receiving high rainfall. However, it demonstrates considerable adaptability and can establish itself in a range of soil types, including sandy and clayey substrates.
What is its history/cultural significance?
Indigenous to Malaysia and Indonesia, over time, Java apple was introduced to southern Asia, the Pacific regions, and parts of Africa. Its cultivation dates back to the 17th century in Taiwan. In the Andaman Islands of India, this species was introduced by settler communities and gradually acclimatised to the local conditions. Despite being a non-climacteric fruit (or fruits that do not continue to ripen after harvesting), it was cultivated across various geographical regions, irrespective of the differences in soil types and nutrient availability.
How can you use it?
Java apples can be consumed fresh or can be made into a variety of products, including jams, jellies, juices, and salads. When selecting Java apples, it is advisable to choose fruits that are firm and free from bruises, cracks, or soft spots. Due to their delicate nature, they should be handled with care, as they bruise easily and have a relatively short shelf life.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
Java apples are rich in dietary fibre and nutrients including minerals (calcium, iron, and phosphorus), vitamin A, carotenoids, and phenolic compounds. (Source)
How do you store it?
Java apples are best enjoyed fresh and chilled due to their short shelf life. To store them, place them in a plastic bag in the refrigerator drawer and consume within a week for the best quality.
Stories
Crunchy and juicy Jamrul by S.K Maiti, The Telegraph Online
A crisp, juicy fruit from Southeast Asia, Jamrul is gaining popularity in West Bengal gardens.
Recipes
Jambakka Pickle Recipe by Aarthi
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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