The wax jambu tree grows to 50 feet tall, and when mature, can bear up to 2,000 fruits per year. The fruit is bell shaped, with waxy skin and a sweet-sour taste. Because the fruit can have different colors, it is best to determine the ripeness based on the texture. It should be firm to the touch, and crisp to the bite. In addition to the fruit, the bark and roots possess medicinal properties. Other common names include rose apple, water apple, bell fruit, and love apple.
WHERE IT CAN BE FOUND:
Fiji, India, Indonesia, Malaysia, Central America, and other tropical areas worldwide
PROPERTIES AND USE:
Diuretic, hypotensive, expectorant, hepatoprotective, febrifuge, and treats diabetes, Alzheimer’s disease, diarrhea, digestive conditions, cancer (particularly breast and prostate), poor brain function, cold, flu, sore throat, coronary heart disease, high cholesterol, pancreas conditions, skin conditions, rheumatism
For all conditions, eating the fruit is recommended. You can also make a tea by boiling 1 whole fruit in 1 liter water. Strain, and sip throughout the day. For skin conditions and rheumatism, powder the dried leaves, and apply directly to the affected area.
WAX JAMBU PRESERVES
Makes about 3 cups
Wax jambu has a rose-infused, green apple flavor that lends itself perfectly to preserves.
4 cups chopped wax jambu fruit 1 cup sugar
1 pinch ground cinnamon
• Place all ingredients in a heavy saucepan over medium heat, stirring constantly. Cook until syrupy.
This recipe is delicious served on toast, warmed over ice cream or pancakes, or added to a smoothie.