Jambul: The traditional fruit and its role as an antioxidant, diabetic control, immune booster

Jambul or Jamun or Java plum is one of the lesser-known tropical fruits native to the Indian subcontinent. The color changes from light green to pink to dark purple when mature. It has a sweet and sour flavor and can be quite astringent. It has been a part of cultural, religious, and culinary traditions in certain parts of the world for centuries, it is only recently becoming popular in the rest of the world.

Benefits of jambul

1. Skin Care –

The Food Chemistry journal suggests that antioxidant-rich foods help treat many skin diseases. With plenty of vitamin A, vitamin E, and other antioxidants, Jamun can improve the appearance of the skin by reducing oxidative stress and lowering inflammation levels.

2. Protects Heart –

Regular consumption of Jamun fruit or juice will help with high blood pressure, as the fruit contains notable levels of potassium, which is a vasodilator and reduces your risk of atherosclerosis and heart attacks.

3. Boosts Immune System –

There is a good amount of vitamin C and other antioxidants in this fruit, which can help to stimulate the production of white blood cells and increase the strength of the immune system. Also, according to the Food Research International journal, black plums have antibacterial, antifungal, and anti-viral properties that help keep you protected from many diseases.

4. Improves Circulation –

The antioxidant enzymes in Jamun extracts are critical for the production of hemoglobin, which the body needs to maintain healthy circulation and the delivery of oxygen and nutrients.

5. Weight Loss –

Being low in calories, Jamun is a cherished addition to all weight-loss diets. Plus it is also a source of dietary fiber so it helps to optimize digestion as well!

6. Prevents Cancer –

Black plum has been known to have abundant antioxidants that inhibit the free radical activity in the body. This is confirmed by a study conducted in 2005. Another research published in 2011 has also confirmed that black plums have anticancer and chemopreventive properties. So it is not only good at preventing cancer but is also aid when it comes to treating cancer!

7. Manages Diabetes –

Jamun has long been used to treat diabetes in Ayurvedic medicine. Research conducted in 2013 validates the anti-diabetic effects of this fruit and also suggests that the kernel of the fruit has the most potential as it helps lower blood glucose levels.

Adding jambul to your diet

The juice and raw fruits are consumed directly  or used in a number of culinary applications, namely desserts and in fruit juices/smoothies.

The best time to eat jambul is afternoon from 12 pm to 3 pm.

Side Effects

The main side effects of jamun include negative effects on people who have blood clots, hypoglycemia, respiratory problems, and fever. This fruit is known to lower blood sugar, which is dangerous for people taking diabetes medicines and it is a clotting agent, so it can be very bad for people with atherosclerosis or a history of blood clots. It can also cause coughing, fever, body aches, and congestion when consumed in large quantities.

Recipe  for  Jambul fizz

Ingredients

Jamun 12
Lemon soda 200 ml
Vodka 75 ml
Apple juice 500 ml

Method

Combine the soda and apple juice into cocktail shaker, and keep shaking until properly blended. Pour into cocktail glasses, and drop in the jamuns. Let them steep for a few minutes in the liquid, then just before serving, top up the glasses with the fizzy lime soda.

Recipe for Fish with jambul sauce

Ingredients

Jamun 1 kg
Sugar 1 cup
Chilli 1 tsp
Garlic cloves 6, minced
Powdered cumin 1 tsp
Fish fillet 300g (pomfret, or any white fish)
Semolina 1/2 cup
Salt, to season

Method

De seed and chop up the jamuns, as small as you can. Place them in a saucepan, with the sugar and a cup of room temperature water, and bring to a boil. Once it all comes to a boil, turn down the heat and cook for fifteen minutes, until you feel that the fruit has softened. Cool until it is room temperature, then purée it all in your mixer. In the meantime, rinse out the saucepan thoroughly.

Pour the jamun mixture back into the saucepan, adding in the spices and garlic, and reduce for about two hours, until it thickens considerably. Let it cool, then season with salt, and set aside.

Dredge the fish through the semolina, and pan-fry until crisp and golden on both sides. Season, and then serve with the jamun sauce, and wilted spinach.

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