Dried Jamblon from Madagascar

Dried Jamblon from Madagascar.

Jamblon is also called "Java plum". It grows on the Jamelon tree, which originated in India and Sri Lanka and was introduced to Madagascar in the early 20th century.

The Jamblon is an olive-sized fruit, very dark purple in colour.

Its flesh is very juicy and purple in colour. It contains Anthocyanin and tends to turn the tongue blue when eaten.

The ham is not very sweet. Its slightly acidic and astringent taste means that it is sometimes shunned, but its many medicinal properties more than make up for this taste deficit.

"The fruit, juice, pits and even the leaves and bark of the Jamelonier can be eaten.

Dried Jamblon can be eaten plain or mixed with cereals or yoghurt.

In Reunion, it is often used to make Rhums Arrangés.

The benefits of Jamblon :

Jamblon offers many medicinal properties.

Jamblon is rich in anti-oxidants. It is concentrated in vitamins A and C and minerals and is full of elements essential to our body.

Jamblon is known for its use in the treatment of diabetes. It contains substances that slow down the transformation of starch into glucose.

The recipe for the Jamblon Arranged Rum:

Prepare a syrup by melting 180 grams of cane sugar with 200 ml of water.

Pour 150 grams of dried Jamblons into the syrup, stir and let cool.

Split a Comoros XL vanilla pod lengthwise and place in a jar.

Add a cinnamon stick or 3 cinnamon leaves.

Pour the syrup with the jamblons into the jar.

Top up with 40° white rum (about 1 liter).

Leave to macerate for 3 months.

After 3 months, filter the preparation and place the liquid in a bottle with the vanilla pod.

You can let the vanilla macerate a little longer or start to consume it.