Jamun: As Flavourful as Plums

I remember that as a little boy, my parents harvested plums in our garden every year and all my brothers loved them, be it fresh, pickled, in desserts and later as a traditional plum eau de vie called Slivovitz.  So imagine my surprise when I met a small grape (here in Singapore) with a flavour of plum.

Jamun is native to the Indian subcontinent, from where it spread to Bangladesh, Pakistan, Nepal, Sri Lanka, Malaysia, Philippines and Indonesia as well as former tropical British colonies.

Jamun is known under several different names all around the world such as Java plum, Malabar plum, Jambul and Jambolan.  

Jamun is an evergreen tropical tree with a flowering plant. The wood of the tree is water resistant, the leaves smell like turpentine and the flowers are fragrant and small. This fruit ripens from April to July.

Jamun is traditionally used to prepare candies, jams, syrups, juices and  desserts. Here is a recipe using jamun syrup.

Recipe-Jamun Kir Royal 20 ml of Jamun syrup* Topped up with champagne

1. Build in champagne glass.

2. Gently stir and enjoy.

*Juice the jamun and use the ratio of 1:1 sugar to juice. Once you dissolve the sugar keep it refrigerated. The syrup should last for 2 weeks in the fridge.

3 views0 comments


76A Duxton Road, Level 2

Phone: +65 9025 3234

Tues till Fri, 5pm till 10.30pm
Sat, 3pm till 10.30pm


All seatings are for a 2 hour period.

Longer seatings available with a minimum spend of $125 per pax.


Should you wish to join our team

Contact us at info@ibhqsingapore.com

© 2018 By IBHQ Singapore.