It’s summer time and as most people reach for mangoes, lychees and melons, some little black fruit sit in the corner, conveniently ignored but packed with so much power that other summer fruit with all the sweetness and succulence should take a back seat to it.
I am talking about the Syzygium cumini which in common tongue is known as jamun, jambul, naavalpazham or kalojam. Native to a few South Asian countries, these little fruit have proved themselves to be so full of nutrients that they are now exported across the world.
In league with super foods like acai berries, lentils, kale and beetroot, the humble jamun is jam packed with vitamins, minerals and proteins. It is an excellent source of fibre, thus beneficial for the digestive tract.
The jamun tree is big and tall with vast branches. In many stories, characters rest in the shade of a jamun tree on hot sunny days. The wood from the trunk of the tree is waterproof and hence is used to make furniture and railway track sleepers. This wonderful tree can survive over a hundred years and continue to provide tasty fruit and shade. It’s not just the fruit that’s healthy, the leaves of the jamun tree are used in ayurvedic medicine to help cure stomach problems like diarrhoea and ulcers. They are good for oral health as well.
The jamun fruit is available for a short period of time, for a few months at the most, unlike apples, bananas and papayas that are available all year round. As the tree flowers in the summer months of March and April, the fruit are ripe by May or June. As they turn to their signature dark purple from white and pink, the jamuns become sweeter. The only negative side of eating jamuns other than getting a purple tongue is that it dries your mouth, making you feel like you have a thick coat of some dry stuff on your tongue. But if it is eaten with salt, this after effect can be minimised.
For diabetics, some fruit can be dangerous. But jamun has a very low glycemic index. The glycemic index (GI) shows the effect that a food product has on a person’s blood sugar. Jamun releases glucose into the blood stream in a slow and steady manner rather than all at once like white bread or potato would. This way of glucose release ensures that the blood sugar levels don’t rise. A powder made of the dried pits of the jamun fruit acts as a good stabiliser for diabetics when consumed with water. It helps control the symptoms of diabetes like excessive thirst and urination.
Jamuns are rich in Vitamin C and quite a few of the vitamin B complexes. It has iron, potassium and calcium in quantities that help purify blood, boost immunity and strengthen bones. The B vitamins and low GI are also helpful in keeping obesity at bay. So it is is good for weight management as well. Vitamin C and iron increase the
haemoglobin level in the blood and thus are beneficial for people with anaemia.
Heart diseases can be avoided if jamuns are included in your diet. A hundred grams of jamuns have about 55 grams of potassium, which is a vital nutrient for a heathy heart. The potassium keeps blood pressure in check and strokes at bay. As jamuns take care of your insides, they make you look good on the outside as well. The vitamin A in the fruit helps stop acne and pimples and smoothens the skin by keeping oiliness away. Vitamin A helps keep your eyes healthy too.
All these properties trump the sour, astringent taste of the fruit, when the health benefits are surely sweet. If you are still worried about the taste, you can blend the de-seeded fruit with some yoghurt to make a delicious, healthy smoothie!