Red Jambu Fruit

Jambu Cincalo, also known as wax jambu , watery rose apple, or Syzygium aqueum, is a tropical fruit native to Southeast Asia. These water apples are characterised by their thin, red outer skin with a waxy sheen, and their inner flesh is seedless, juicy, and has a crunchy texture. With a mild, sweetish taste reminiscent of a bell-shaped Asian pear, water apple is a refreshing summer fruit due to its high water content. Enjoy the exotic flavours of this Southeast Asian fruit, perfect for satisfying your taste buds during the hot summer months.

STORAGE

The jambu fruit should be stored whole in the refrigerator, where it will keep for up to a week.

FUN FACTS & TIPS

Red jambu can be eaten raw, sliced or seasoned with salt or plum powder. Yam is also used to add texture and interest to tangy salads known as "rojak" in Malay and "rujak" in Indonesian. They are combined with vegetables such as cooked bean sprouts and turnips, and fruits such as pineapples, green papayas and young mangoes. The dish is sprinkled with ground peanuts and served with a sweet and sour sticky sauce made from shrimp paste, sugar and tamarind sauce.

NUTRITION & HEALTH BENEFITS

• Promotes digestion, prevents diarrhoea & dysentery
• Promotes natural bowel movement
• Controls diabetes
• Reduces risk of prostate and breast cancer
• Helps remove toxins from liver and kidneys
• Lowers bad (ldl) cholesterol
• Treats bladder infections

Contains vitamin A and vitamin C, potassium, zinc, thiamin, riboflavin, and niacin


Common Names: Bell Fruit, Champoo, Cloud Apple, Jamaican Apple, Java Apple, Lembu, Lian-Woo, Love Apple, Makopa, Malay Apple, Mountain Apple, Royal Apple, Wax Apple, and Wax Jambul, Eugenia Javanica, Jumbu Cincal, Snow Jambu, or Snow Guava, Water Apple, Jambu Air Mawar, Water Rose Apple, Watery Rose Apple, Water Cherry, Java Apple, Bell Fruit, Jambu Ayer, Jambu Chili, Jambu Air,  Jamaican apple, 水莲雾