Jambolan Preserves

You will need



• 4 cups jambolan fruit
• 2 tablespoons lemon juice
• 4 cups sugar


Method



1. Wash and cut pulp from seeds. Do not peel.
2. Put all ingredients in a pot and bring to boil.
3. Boil briskly until setting point. Test.
4. Pour into hot sterilised jars. Cool a little
before putting lids on. Store for later use.

Jambolan Juice

You will need



• 4 cups firm ripe jambolans
• 3/4 cup water


Method



1. Wash jambolans and remove stems.
2. Place in saucepan with water and cook until
fruit is soft. This will take about 15–20 minutes.
3. Cool slightly and strain with cloth.
4. Pour juice into jug and use as base for juice.
This may be diluted or used as it is. Sweeten to
taste.
Method
• 4 cups firm ripe jambolans
• 3/4 cup water

Jambolan:

Jambolan or Java plum, also known as jamun, is the dark purple fruit of a
large tree similar in size to a mango tree. The fruit is about 4 cm
(1/2–1 1/2 in) long and similar to a cherry . Each
fruit contains a seed surrounded by a thin layer of yellowish pulp. The pulp
is very juicy and acidic, and often has an undesirable astringent taste.

Selection
When selecting jambolan, look for fruits that are ripe, clean, wholesome
and without infestation. They are best picked off the tree. Fruits picked off
the ground should not be bruised and must be eaten immediately.
Storage
Wash fruits well and store in a cool place, preferably in small lots, as bigger
lots can encourage bruising and fermentation. For longer storage, juice and
freeze the juice.
Preparation
If eaten raw, wash well before eating. To make juice, separate the yellow
flesh from the seed (thrown away) and reduce to pulp with a blender. Ripe
jambolans can also be stewed with water and sugar. The astringent taste can
be reduced by soaking prior to cooking.
Food value
Jambolan contains minerals and some dietary fibre. One hundred grams of
the raw fruit provides 257 kJ or 61 kcal 
Use
Jambolans are usually eaten fresh. They can also be made into jams, juice,
preserves and wine.

Jack Fruit with Crabs

You will need



• 3 cups jack fruit, cleaned and chopped
• 3 medium crabs, soft-shelled if possible
• 1/4 cup onion, chopped
• 1/2 tablespoon chopped ginger
• 2 medium ripe tomatoes, sliced
• 11/2 cups coconut cream
• Salt


Method



1. Clean and chop jack fruit into small pieces.
2. Wash and cut crabs into halves or quarters.
3. Put jack fruit into saucepan and add all
ingredients except coconut cream.
4. Season coconut cream with salt and add
to pot.
5. Cook fairly slowly over medium heat until
all the liquid has evaporated and the mixture
produces oil.
6. Serve hot

Jack Fruit Curry

You will need



• 2 cups jack fruit, prepared
• 1/2 cup oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 3/4 teaspoon mustard seed
• 3/4 teaspoon cumin seed, ground
• 1 chilli, finely chopped (optional)
• 1 teaspoon salt
• 3/4 cup water or chicken stock
• 2 tablespoons lemon juice


Method



1. Cut jack fruit into cubes. Heat oil and
lightly fry chopped onion, crushed garlic,
spices and chilli for a few minutes.
2. Add jack fruit and continue to stir-fry for a
few minutes.
3. Season with salt, add stock and lemon
juice. Cover pot and simmer till jack fruit is
tender.

Jack fruit:

A cultivated species from India and Malaysia , jack fruit is
widely grown in some parts of the Pacific, especially Fiji Islands. The fruit
is unusual in that it is borne on the trunk and main branches. It is the
largest edible tree-grown fruit, weighing up to 20 kg each, and pale green
in colour. The fruit is mature for harvest when the single small leaf on the
stem above the fruit withers and the first colour
changes can be seen . The
mature fruit is yellowish-green and has a tough,
rough skin. When ripe, the skin turns yellowish-
brown and the fruit softens a little. This
ripening process takes up to six to eight
months. Ripe fruit gives off a musty, sweet
aroma for a day or two before it is best to use
. The yellow flesh has a very
strong smell, and is very juicy. The fruits are
available throughout the year but are more plentiful in the hot season
(December to March).
Selection
Jack fruits can be sold whole or in sections. Choose fruit with a uniform
shape, unblemished skin and of a suitable size. Mature fruit have a greenish-
yellow colour and should be firm if they are to be used for cooking. For
ripening, choose fruits that have a more yellow colour and sound hollow
when tapped or thumped.
In some places, the flesh of the half-ripe jack fruit is cleaned and cut up
ready to use and then sold. In these instances, ensure as far as possible that
it has been prepared in a hygienic environment and packed in clean containersPreparation
Green jack fruit has a glue-like sap, so when preparing it oil the hands,
knives and chopping boards. This prevents the sap from sticking to surfaces.
To prepare, peel the skin and cut the fruit into manageable sections.
Jack fruit turns brown when exposed to the air; brush cut surfaces with
lemon juice to prevent browning. Cut the flesh into pieces. Extract the
seeds and discard.
Green jack fruit requires careful seasoning to enhance the natural flavour.
Recommended spices to use in jack fruit recipes include cumin, mustard
seed, chilli, garlic, onion, tamarind, tomatoes, capsicum, lemon, lime, salad
greens and olive oil.
Food value
Jack fruit contains up to 38 per cent carbohydrate, some protein and fat.
The fruit is a good source of dietary fibre, carotene, potassium and iron and
also contains small quantities of minerals and vitamins. Jack fruit has a higher
sugar content than other fruits and yields approximately 335 kJ or 80
kcal per 100 g .
Use
Green jack fruit is normally boiled and then fried in a small amount of oil
before being served or it can be roasted in hot coals. The flesh can be eaten
as a vegetable when half-ripe. It is chopped up and used in stews, curries,
soups (especially good with chilli) or in desserts, milk drinks, ice cream and
fruit salads.
Ripe jack fruit can be eaten raw as a fruit. It is most delicious when fresh.
It can be cut into pieces and added to fruit salad. Shredded fruit can be
served with lemon syrup as a dessert.
The seeds, white or brown, can be roasted and eaten.

Guava Cake

You will need



• 1 cup unsweetened guava pulp
• 11/4 cups sugar
• 1/2 cup margarine
• 1 egg
• 13/4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 cup raisins or sultanas
• 1/2 cup chopped nuts (any available)


Method



1. Measure 1/4 cup sugar and add to
guava pulp.
2. Heat to boiling point and cool.
3. Cream margarine and remaining sugar.
Add egg and beat thoroughly.
4. Sift together flour, salt, soda and spices.
5. Add sifted flour to creamed mixture, then
add sultanas and nuts.
6. Add guava pulp and beat until smooth.
7. Pour into an oiled 20 cm square tin and
bake at 180°C for 40–45 minutes.
8. Serve warm, plain or with ice cream.