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An Introduction to White Jamun

White Jamun is a variant of Black Jamun which is widely eaten in summer due to its refreshing and cooling nature. This fruit have a waxy texture and its pith is white in colour. This seedless fruit is juicy, tastes mildly sweet and can be eaten without peeling the outer skin.

White Jamun is also known by names such as wax apple, love apple, java apple, chomphu, wax jambu, water apple, bell fruit and makopa.


White Jamun can be used in Salads and unripe ones taste tangy with salt. Raw white Jamun is also used to make Vinegar and wine and the juice of the ripe fruit is used for making jam, jelly, sauce and many other beverages.

Health Benefits

White Jamun helps in curing diarrhea & dysentery and removes stomach worms. Vinegar made from this fruit gives relief from colitis, indigestion, stomach diseases, acidity and also improves digestion.

It is also beneficial in curing throat infections and other respiratory diseases.

As per some biological studies, it is found that the fruit’s phytochemicals have mild antibiotic and antifungal properties that act against staphylococcus, candida aureus, and mycrobacter smegmatis.

This fruit may not taste delicious but it is for sure that it is very healthy and works as a healing agent.

So, go ahead and enjoy the Health Benefits of this fruit.

Read: Delights That Soothes Narendra Modi’s Taste Buds

This post first appeared on FoodsOnStreet – Love What You Eat, please read the originial post: here

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An Introduction to White Jamun


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