Jamun also known as java plum, duhat, juwet, Syzygium cumini, Malabar plum, black plum, or jambolan tastes sweetish sour and a bit astringent.
The fruit syrup is very useful for treating diarrhea. It is stomachic, carminative, and diuretic, apart from having cooling and digestive properties.
Connoisseurs of Java plums talk about their sweet, sour, peppery, and mouth-drying flavors. Java plum may not be something people want to eat every day, but it’s an interesting occasional treat in Juices, wine, jams, jellies, candies, and sorbet.
Cooking: Most American fans of Java plums mix them with guavas to make sorbets, fruit soups, or conserves. Java plums need additional pectin for jellies and jams to set.
Eating Raw: The peel and flesh are edible raw, and require refrigeration if not consumed quickly after harvested.Health Benefits: Nutrition researchers at the Lovely Professional University in Punjab in India have found anti-diabetic, anti-inflammatory, antibacterial, anti-allergenic, liver-protective, and cholesterol-lowering compounds in Java plums. That doesn’t mean that if you eat Java plums that these problems will go away, but including Java plums in your diet is likely to be supportive of recovery from these conditions. But Java plum has been used in diabetes diets for over 135 years.
One of the interesting experiences you may have biting into a fresh Java plum is pain relief. The eugenol found in Java plums (like their close plant relative, the plum tree) is a mild topical anesthetic. Just as you might put oil of cloves on an aching tooth (it’s available in drug stores), you can get relief from pain in the mouth and gums by eating Java plums. But don’t take them as medicine. Just feel free to enjoy them even if you have a toothache.