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White Jambu fruits vary in size, typically averaging 4-6 centimeters in length and 4-5 centimeters in diameter and have a bell or pear shape with an indented and puckered, four-lobed calyx at one end of the fruit. The pale green-white skin is shiny and waxy in appearance, smooth, and is very thin, being easily damaged if handled. Underneath the skin, the white flesh is dense just below the surface, and as the flesh gets closer to the center of the fruit, it develops a spongy, light, and cotton-candy-like consistency surrounding the 1-2 black-brown seeds. White Jambu fruits are crisp with a watery, mild consistency and have a light, sweet flavor reminiscent of pears, cinnamon, and rosewater.
White Jambu fruit is available year-round, with a peak season in the summer.
White Jambu, botanically classified as Syzygium samarangense, are airy, crisp fruits that grow on prolific evergreen trees reaching twelve meters in height and belong to the Myrtaceae family. One jambu tree, when mature, can produce over seven hundred pounds of fruit and the fruits form in clusters over all parts of the tree including the branches and trunk. White Jambu fruits are known by many names such as the Wax Jambu, Wax Apple, and Java Apple, and the fruit is a popular variety found in tropical Asia, often grown in home gardens for ornamental, medicinal, and culinary use.
White Jambu fruits contain magnesium, phosphorus, potassium, calcium, iron, and vitamin C.
White Jambu fruits are popularly consumed fresh, out-of-hand as a refreshing, cooling snack, or they can be sliced and tossed into green and fruit salads. The fruits can also be lightly sautéed and mixed with vegetables, stewed with apples, pickled for extended use, cooked into jams and jellies, or used as a garnish on ice cream and desserts. In addition to cooked applications, White Jambu fruits are used in some regions in Asia to make wine and vinegar. White Jambu fruits pair well with spring onions, chiles, mint, basil, cilantro, toasted cashews, pineapple, lime, and ginger. The fruits are highly perishable and will only keep for a few days at room temperature.
Jambu fruits are favored in Asia for their crisp and refreshing consistency and are believed to have cooling properties when consumed on hot, humid days. Balancing internal body temperature is an important practice utilized in traditional Chinese medicine, and consuming cooling foods are believed to help protect the overall health of the body against sickness on warm days. Jambu fruits are also used in Ayurvedic tonics and concoctions to help reduce symptoms associated with diarrhea, sore throats, and digestive issues.
White Jambu fruits are native to Southeast Asia where they have been growing wild since ancient times. The fruits were then spread via immigration and trade routes to tropical regions around the world where they became naturalized in the warm climates. Today White Jambu fruits are found at fresh local markets in select areas of Taiwan, the Philippines, Malaysia, Indonesia, India, Thailand, the Caribbean, Central America, and South America.
Recipes that include White Jambu. One is easiest, three is harder.
|Suwannee Rose||Jambu Salad|
|Tarla Dalal||White Jamun Mint Drink|
|My Family Recipes||Apple, White Jamun, Walnut Salad|