|The fragrant blossoms(in the first picture) attract a lot of bees and butterflies|
|Nothing tastes better than home-grown!|
The photo above was taken a few years ago. This fruit is known by several names like the Java plum, black plum, and jambul. It goes by the name jamun in many parts of India. In Assam it's called jaam and in my mother tongue we call it jambu. Its botanical name is Syzygium cumini and it's native to several south-east Asian countries. According to Wiki, the jamun has been spread overseas from India by Indian emigrants and at present is common in former tropical British colonies.
The fruit is slightly acidic but we love to have the really ripe ones as they turn soft and sweet. Because of the presence of anthocyanin, a plant pigment, having the fruit colours the tongue purple.
Jamun reminds me of my childhood. During the hot days of summer we would sit under the tree and have the fruit with salt. The smell of fallen fruit would fill the air. It wasn't just these berries. It was the combined smells of other summer fruits like mangoes, passion fruit, and jackfruit. Overpowering! Jamun also reminds me of a wine recipe that my blog friend Helen of My Rustic Bajan Garden gave me a few years ago. Here it is.
To make the wine get a large covered plastic or ceramic container. Place several cups of jamun. Do not wash the fruit. Add sugar to the top, about one cup to every two cups of jamun. Add cinnamon and cloves. Cover and leave in a dark place for twenty one days and no longer. Remove jamun and spices. Strain and bottle.