Java Plum

Java Plum, the wonder fruit! The Java Plum is an important fruit in India and is native to almost all Southeast Asian countries. The reason why the Java Plum is called the wonder fruit is because every part of this plant, from the roots to the fruit, has medicinal qualities and is used to curative purposes. The Java plum was also introduced to Florida in the early 1900s, and in Hawaii, the plant is considered as an invasive species, which shows how hardy the Java Plum is.

• Kingdom: Plantae
• Order: Myrtales
• Family: Myrtaceae
• Genus: Syzygium
• Species: S. cumini
• Binomial name: Syzygium cumini

Java Plum Trivia

• The Java plum is also known as the Malabar Plum and the Portuguese Plum
• The Java plums stains the tongue purple when eaten (don’t worry, this will vanish in a couple of hours)
• In Buddhist lore, it is said that Buddha revered the Java Plum
• Bears love the Java Plum in the wild

Java Plum Buying Guide

Java plums are incredibly perishable, so if you find some being sold in the market, grab it, as long as it isn’t rotten. Look for Java Plums that are plump and with smooth skin without any breaks or oozing.

Java Plum Production & Farming in Texas

There is no known commercial production of the Java Plum in Texas, or anywhere in the United States.

Since the Java Plum is a pretty hardy plant and can grow in USDA hardiness zone 8a-11, it should grow pretty much everywhere in Texas, aside from the northern parts.

There are several reports from homeowners and small growers that they have successfully grown java plum trees and fruits across Texas.

Pesticides:

The Java plum is a very hardy plant with very little natural threats. In fact, is considered an invasive plant by some states in the United States. If you find Java plum fruits, it’s almost sure that it’s organic.

Geography:

The Java plum can thrive in any soil type, soil pH level, and it can even survive flooding and drought. The only factor that affects Java plum growth is extreme cold and maritime exposure.

Packaging:

Java plums are picked and sent to the market on the same day; no special processes required.

Enjoying Java Plums

Eating Java Plum requires no special preparation. Just give them a quick rinse, and you’re good to go. Just be extra careful of the purple juice that drips out of the fruit when taking a bite, it may stain your clothes if you’re not careful.

Storage:

Java plums are incredibly perishable, and they should be consumed on the day of purchase or the next. Refrigeration does not help prolong shelf life of the java plum.

Cooking:

Java plum can be made into juices, add color to desserts, and made into jams and compote.

Nutrition:

Java Plum, an unusual but pleasant food encounter.

• Carbs
  • The Java plum is mostly water and carbohydrates. Eating the java plum can give you a burst of energy.
• Fiber
  • The java plum contains high amounts of insoluble and soluble fibers that can aid in digestion and help cleanse the body of unwanted toxins.
  • The java plum can also help reduce cholesterol through its fiber content.
• Vitamins and minerals:
  • The peel and fruit pulp of the Java Plum are rich in polyphenols.
    • Polyphenols are being studied for their role in cancer protection and heart disease protection.
  • Java plums are rich in minerals like potassium, calcium, magnesium, phosphorous, and sodium.
  • Java plum seeds are said to contain jambosine, alkaloid, and glycoside jambolin or antimellin, which stops the conversion of starch to sugar in your body. This gives credence to traditional medicinal claims that the Java Plum helps in controlling diabetes.