Jambu Cincalo
Estimated Inventory, lb : 0
Description/Taste
Jambu Cincalo are medium-sized fruit that grow to around 8 centimeters in length and are around 6 centimeters in diameter towards the bottom-most, widest part of the fruit. This variety is straighter in appearance as compared to other varieties of Jambu fruit, which tend to feature a bell shape. The fruit grow on trees that are quite short, at around 1.5 meters in height. They grow at the end of stems, in clusters of 4 to 9 fruit. Jambu Cincalo have a thin, red outer skin that has a waxy sheen. This variety of Jambu fruit is seedless. The inner flesh is white in color, and is juicy, with a crisp texture. It has a mild, sweetish flavor reminiscent of Asian pear.
Seasons/Availability
Jambu Cincalo is available year-round, with a peak season in the summer months.
Current Facts
Jambu Cincalo is botanically classified as Syzygium aqueum, and belongs to the Myrtaceae family which also includes guavas. Jambu Cincalo is also known as Snow Jambu, or Snow Guava. It is highly prized, as it is is one of the larger, tastier Jambu varieties. It is grown in specialty orchards, and can be found in local markets in Southeast Asia.
Nutritional Value
Jambu Cincalo contains potassium, zinc, thiamin, riboflavin, and niacin. It also contains vitamin A and vitamin C.
Applications
Jambu Cincalo may be used raw. They can be cut into slices, and eaten fresh, or with a pinch of salt or plum powder. Jambu fruit are also used to add texture and interest in tangy salads called "rojak" in Malay or "rujak" in Indonesia, where they are paired with vegetables like boiled bean sprouts and turnips, as well as other fruit such as pineapples and young mangoes. The dish is garnished with ground peanuts, and served with a sweet-savoury sticky sauce that contains shrimp paste, sugar and tamarind sauce. To store Jambu fruit, place them whole in the refrigerator, where they will last for up to a week.
Ethnic/Cultural Info
Jambu are sometimes referred to as Wax Apples in Asia, not because they are related to the apple, but more because to their skin has a waxy sheen. Because of their high water content, they are seen as a refreshing summer fruit. In China, Jambu fruit are used to treat dehydration, fevers, and sunstroke. If eaten with salt, they are said to be helpful for the digestion.
Geography/History
Jambu fruit originated in Southeast Asia, and are typically cultivated by smallholders in Malaysia and Indonesia. Jambu Cincalo is grown mostly in Indonesia. Its exact origins are unknown, but it is said to have been developed around 2004, in the Wampu district in Langkat Regency in North Sumatra. It is widely believed to be a cross between two varieties of Jambu fruit from Taiwan and Thailand. Today, Jambu Cincalo is also grown in places like Bangka Regency, where there one farm is visited by tourists during the harvesting season of its Jambu fruit.
