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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.
Jambu Cincalo fruit are medium-sized, growing to about 8 centimeters long with a diameter of 6 centimeters at the widest point. They are straighter in shape than other Jambu varieties, which are typically bell-shaped. These seedless fruits have thin, waxy red skin and white, crisp, juicy flesh with a mild flavor similar to Asian pear. They grow in small clusters of 4 to 9 on short trees just 1.5 meters tall.
Jambu Cicalo: Jambu fruit can be enjoyed in versatile ways. Slice them raw and eat them fresh, or add a pinch of salt or plum powder for a flavor boost. They're also popular in tangy salads like "rojak" or "rujak," paired with vegetables, pineapples, and mangoes, garnished with peanuts, and served with a sweet-savoury sauce. To store, refrigerate whole fruits for up to a week to maintain freshness.
Jambu Cincalo is botanically classified as Syzygium aqueum, a member of the Myrtaceae family, which includes guavas. Known as Snow Jambu or Snow Guava, this variety is prized for its large size and superior taste. Grown in specialty orchards in Southeast Asia, it’s often seen in local markets. Its nutritional profile includes potassium, zinc, thiamin, riboflavin, niacin, and vitamins A and C.
Jambu Cincalo has its roots in Indonesia, specifically the Wampu district in Langkat Regency, North Sumatra, where it is believed to have been developed around 2004. This fruit is considered a hybrid, likely a cross between Jambu varieties from Taiwan and Thailand. It has since gained popularity, with farms like those in Bangka Regency attracting tourists during its harvest season, showcasing its cultural and agricultural importance.
Jambu fruit, often called Wax Apples in Asia due to their waxy skin, are known for their high water content, making them a popular choice as a refreshing summer treat. In traditional Chinese medicine, they are valued for their ability to alleviate dehydration, fevers, and sunstroke. Consuming Jambu with a sprinkle of salt is believed to aid digestion effectively.
Jambu Cincalo hijau refers to a variety of Jambu fruit that impresses with its medium size, reaching approximately 8 centimeters in length and 6 centimeters in diameter near its widest part. These fruits, with their straighter shape compared to other bell-shaped Jambu varieties, grow on short, 1.5-meter-tall trees. Seedless and featuring a waxy red skin, their juicy, white flesh has a crisp texture and a mild, sweet flavor similar to Asian pear.
Jambu Cincalo at BSD City market Jakarta Indonesia…Jambu Cincalo: This fruit can be enjoyed fresh, sliced, and paired with a touch of salt or plum powder. It's a key ingredient in "rojak" or "rujak," tangy salads from Southeast Asia. The salad combines Jambu with bean sprouts, turnips, pineapples, and young mangoes, garnished with ground peanuts and served with a sweet-savoury sauce made of shrimp paste, sugar, and tamarind. Refrigerate whole Jambu to keep them fresh for up to a week.
Jambu Cincalo is botanically classified as Syzygium aqueum and belongs to the Myrtaceae family, which includes guavas. Also known as Snow Jambu or Snow Guava, this fruit is prized for being one of the larger and tastier Jambu varieties, grown in specialty orchards and commonly found in Southeast Asian markets. It contains potassium, zinc, thiamin, riboflavin, niacin, vitamin A, and vitamin C.
Jambu Cincalo is primarily cultivated in Indonesia, with its development traced back to around 2004 in the Wampu district of Langkat Regency in North Sumatra. This variety is thought to be a hybrid of Jambu fruits from Taiwan and Thailand. It is also grown in regions like Bangka Regency, where a farm attracts tourists during the harvesting season, showcasing its appeal as both an agricultural product and a regional attraction.
Jambu, often called Wax Apples in Asia due to their glossy, waxy skin, are prized for their high water content, making them a refreshing summer treat. In traditional Chinese medicine, they are used to alleviate dehydration, fevers, and sunstroke. Eating Jambu with salt is also believed to aid digestion, enhancing their reputation as not just a delicious fruit, but a healthful one as well.
