Origin & Heritage
Wild-standing jamun trees along the farm pond, fruiting through the July and August rains exactly as they have for decades.
Seasonal Fruits
Jamun
The Monsoon Medicine
Two months of the year, stained fingers, purple tongues, and a seed powder that Ayurveda has recommended for blood sugar for several centuries.
What It Eats
Wild-standing trees by the pond. Entirely rain-fed, entirely unsprayed.
How It Is Raised
Shaken down onto cloth and sorted by hand the same morning, because jamun bruises if you look at it wrong.
Why It Is Worth It
Jamboline and jambosine in the seed slow starch conversion to sugar, which is why Ayurveda has used it for diabetes for centuries.
Nutrition
About 62 kcal per 100 g.
18 mg / 100 g
Vitamin C
62 kcal / 100 g
Calories
Very low
Glycaemic index
July-August
Season
At a Glance
- Very low glycaemic index
- Traditionally used for blood sugar support
- High in anthocyanins and vitamin C
- Season: July to August only
Recipes
Jamun Sherbet
20 min
Makes 1 litre
Ingredients
- 500 g jamun
- 4 tbsp sugar or to taste
- 1 tsp black salt
- 1/2 tsp roasted cumin powder
- Ice and cold water
Method
- 1 Rub the jamun with salt, rinse, and squeeze the pulp off the seeds by hand.
- 2 Do not throw the seeds away - dry them, powder them, and keep the powder in a jar.
- 3 Blend the pulp with sugar and a little water, then strain.
- 4 Stir in black salt and cumin, top up with cold water and ice.
- 5 The seed powder is what Ayurveda actually prescribes for blood sugar; the sherbet is just why you bought the fruit.
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