the fruit of the tree Syzygium cumini, which grows wild in India and much of SE Asia and is cultivated in some countries of the region. It may also be called Java plum and black plum, or by the more general (Sanskrit) name jambu.
The fruit is cherry sized, and either white or purple in colour. The taste is mildly acid and always astringent, sometimes very strongly so. The white variety is sweeter than the purple one. A further disparity between the two is revealed if the fruit is made into jam or jelly. The white fruits have twice as much pectin as necessary, while the purple ones have almost none; so an equal mixture of the two should be used.
In many countries the fruit is rubbed with salt to remove the astringency before being eaten. It may also be cooked in savoury dishes. In India the unripe fruit is made into a vinegar of an attractive purple colour and a pleasing aroma. Jambolan juice is an excellent source of sherbets and syrups for making cool drinks.
The tree and its fruits have religious significance for both Buddhists and Hindus. The latter believe that the god Krishna holds the fruit in special regard.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
