Jambu fruit (Syzygium samarangense or Eugenia javanica) goes by many common names, including wax apple, java apple, samarang rose apple and jumrool. Although rare in cultivation outside the tropics, they are grown as trees in warmer climates where frosts are rare. Jambu fruit trees endure conditions under which other fruit trees will endure. But, handsome appearance and their fruit will suffer if increased in poor, sandy soils.
Jambu fruit trees vary considerably in height, from 16 to 50 feet. But all include a stout, 10- to 12-inch trunk and a spreading canopy like a shrub. Their oval leaves contrast nicely providing them an ornamental appearance year-round. Panicles of pompom-like, mild yellow flowers type each measuring 3/4 into 1 1/2 inches broad. The flowers grow into fruit, if pollination occurs. The fruit starts out green or white ripening into a glossy, brownish-red color.
A native of southeastern Asia, the jambu fruit tree’s marine areas is accommodated to climates. It grows best within U.S. Department of Agriculture plant hardiness zones 10a to 11, where it will withstand minor cold snaps if coated. Gardeners in colder climates can develop fruit plants in containers for many seasons, overwintering them in a greenhouse or a hot, bright room indoors. But , they will outgrow a container and need a situation to endure.
Growing and Care
Jambu fruit plants grow best in full sun with moist, fertile soil. Bad soil lowers the quantity and quality of the fruit. Although jambu fruit plants benefit from twice feeding using balanced, 15-15-15 analysis fertilizer to encourage their development garden-grown trees require very little care apart from occasional watering and annual mulching. One factor when developing fruit plants that are jambu is temperature. They need temperatures above 60 degrees Fahrenheit to successfully fruit, which proves challenging in temperate climates. Pot cultivation allows for more easy access to their fruit, as well as easier control over their growing states during harvest.
The fruit of trees that are jambu have slightly insipid, spongy flesh which ranges . Fruit tend to be of greater quality than those harvested in summer, even though the quality varies with their growing requirements. The varieties are consumed raw, stewed with apples or served with sugar, while the greenish fruit is used in a succulent fashion in sauces or consumed with salt. Mature fruit trees may endure a hefty crop, producing up to 700 fruits by their fifth year if increased in fertile soil. Jambu fruit’s skin is thin, so care has to be taken when harvesting them to prevent bruising or puncturing their flesh.