per 100 grams
Carbohydrates 15.6 g
Proteins 0.7 g
Fats 0.2 g
Water 83.1 g
Trans Fats 0 ug
Ash 0.4 grams

Java Plum

60 Calories per 100g

A Java plum is a type of round purple-colored fruit grown in tropical climates, usually in Southeast Asia and tropical areas of India. Typically, a Java plum will double in size when ripe and is sweet and juicy. It is often eaten in its raw form and has a unique flavor profile that sets it apart from other fruits.

The Java plum, also known as Syzygium cumini, is heavily cultivated in tropical regions. Its origin is shrouded in mystery, as it is an ancient species that may have evolved in India, Indonesia, or Sri Lanka. Despite its prevalence in these areas, the exact origin of the Java plum is still unknown.

The Java plum has many different uses, especially in its native Southeast Asian countries. The fruit is most commonly eaten raw and its powerful flavor makes it a popular ingredient in many recipes. The fruit can be used to make jams, jellies, and juices as well as chutneys and pickles. In many cultures, the leaves, bark, and flowers of the plant are used for medicinal purposes.

The fruit is also used to make wine and is fermented to make a type of liquor called arak. Arak made from Java plums is particularly popular in Indonesia, where the drink is served in ceremonies and festivals. The leaves of the plant are also dried and smoked and can be used to make tea.

Java plums look like small maroon grapes, measuring about 1 to 2 inches in diameter. They are usually greenish-yellow in color when unripe and turn bright purple when ripe. Inside the skin, the fruit is white or cream-colored and looks similar to a grape, but with a large stone or multiple stones in the center. The stones contain the majority of the nutrition, including carbohydrates, proteins, vitamins A, C, and E, potassium, and calcium.

The taste of the Java plum is tart and sweet and can sometimes have a hint of spice. It is high in antioxidants and is believed to help protect against certain types of cancer and cardiovascular disease. The fruit is often used to treat fever, skin rashes, gastrointestinal issues, and malaria. It also contains anti-inflammatory and anti-diarrheal properties.

Java plums can be easily added to a variety of dishes for an exciting flavor boost. They are often used to make pickles, sauces, and liqueurs as well as being added to salads and desserts. Alternatively, they can be served simply, either by themselves or thrown into a fruit salad. They can also be boiled and mashed to make a delicious side dish.

In conclusion, the Java plum is a unique and flavorful fruit that is cultivated in tropical climates, particularly in Southeast Asia. It is usually eaten raw but is also used to make jams and beverages. The fruit tastes sweet and tart and is abundant in antioxidants and nutrients. Not only is it incredibly delicious, but it can also be used medicinally or as a powerful addition to a wide range of dishes.