Purple Power

The indigenous Jamun tree has been often planted for shade in India. After the first few showers of rain, the smell of the crushed fruit mixes with that of the wet soil, creating a familiar heady aroma.

In this seventh episode of The Green Kitchen, we present jamun, a sweet and sour fruit that tastes best when eaten raw with black salt, but can also be used to make jams, jellies, juices and raitas. The fruits, seeds and even vinegar prepared from the pulp are popular among diabetics.

FOR MORE DETAILS, CONTACT

Sukanya Nair
sukanya.nair@cseindia.org
8816818864