Jambu Jade Rose
Inventory, lb : 0
Jambu Jade Rose is a large Jambu fruit, also known as Wax Apple. Jambu Jade Rose is considered to be a "jumbo" variety, with each fruit weighing up to 200 grams. Jambu Jade Rose has a smooth exterior skin that is a bright shade of green with tinges of pink towards the bottom. Where many Jambu fruit grow in a bell-like pear shape, Jambu Jade Rose tends to develop a more oval shape. Jambu Jade Rose have a crisp white interior with few seeds. They are typically sweeter and crunchier than many of their red or pink varieties. In comparison to other varieties, they also tend to be denser and less watery.
Jambu Jade Rose is available year-round.
Jambu Jade Rose is botanically classified as Syzygium samarangense. It is a variety of Jambu grown in Southeast Asia where Jambu are common and are seen as a cooling summer fruit. Jambu Jade Rose may be referred to as Jade Green Jambu, Green Honey Deli Jambu, and Jambu Giok Hijau in Indonesian. They are not often found at market but when they are, they in high demand, and quickly sell out.
Jambu Jade Rose contains a good amount of vitamin A and vitamin C, and are rich in calcium, potassium and iron.
Jambu Jade Rose fruit are best eaten fresh, out of hand. They can also be juiced, or used in salads. To store Jambu Jade Rose fruit, keep them in a bag in a refrigerator, where they will last for several days.
Jambu fruit are used therapeutically in Taiwan. There, the fruit is cooked in a sugar syrup, and administered to treat dry coughs. They are also seen as an antidote for hangovers.
The origins of Jambu Jade Rose are unknown. However, they are said to be a cultivar from Taiwan, where Jambu fruit are an important food crop. Jambu Jade Rose is said to have been brought to Indonesia (where many varieties of Jambu fruit exist) around 1994. The variety entered the country by way of North Sumatra, and several fruit growers in Medan now grow it. Since then, Jambu Jade Rose has been grow in the orchards of smallholder farmers and garden hobbyists willing to experiment with varieties, often passing on the stock to others through grafts and seeds.
Recipes that include Jambu Jade Rose. One is easiest, three is harder.
|Suwannee Rose||Jambu Salad|