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Jamus or the Indian blackberry was once called the fruit of the Gods and for all the right reasons, we say. With a sweet and tangy taste, cooling properties, and a host of nutrients—jamuns are defo the summer fruit you should be indulging in.
“This purple fruit is densely packed with a lot of nutrients such as antioxidants, flavonoids, manganese, potassium, phosphorus, calcium and even protein, and is an excellent little snack as it is low in calories,” explains Preety Tyagi, health coach, celebrity nutritionist, and founder, MY22BMI. “It is a water-surplus fruit in composition and makes for a perfect summer snack to combat the excessive summer heat.”
“This fruit also helps in boosting immunity as it is a rich source of vitamin B1, B2, B3 and B6, vitamin C which work by reducing the free radicals in the body,” she adds.
With so many reasons to indulge in this savoury fruit, you definitely have to make it a part of your summer diet. If you don’t feel like popping whole jamuns, try these mouth-watering jamun recipes recommended by Tyagi to treat yourself to good health and great taste:
Jamun summer cooler
The easiest way to enjoy this humble fruit is in the form of a drink.
½ cup sparkling water
7-8 jamuns, deseeded
1/2 tsp black rock salt
5-8 ice cubes
Here’s how you can prepare it
1. In a glass, crush the jamuns into a smooth pulp with the help of a crushing spoon or ladle.
2. Add ice cubes in the glass.
3. In a separate glass, mix the rock salt in sparkling water well. You can use plain water as well.
4. Infuse the water in the jamun pulp and give it a quick stir. And you’re done!
Here’s a spin on regular nimbu paani that will leave you wanting more
10 to 12 jamuns, deseeded
14 to 16 lemonade ice cubes (prepared by freezing nimbu paani in the ice tray)
Here’s how you can prepare it:
1. Grind jamuns in a blender until you get a smooth pulp.
2. Add the lemonade ice cubes and blend again.
3. Serve chilled, with a mint sprig as garnish
Jamun ice cream
You won’t get a better in the summer than this jamun ice cream
180 gms jamuns
250 gm condensed milk
250 ml full-fat fresh cream, chilled
Here’s how you can prepare it:
1. Deseed the jamuns and roughly chop them. Grind into a paste using a blender and set aside.
2. In your blender, blend the cream for a minute. Add the jamun pulp (reserving three tablespoons for later) along with the condensed milk and blend for two to three minutes. The mixture should be purple, creamy, and thick.
3. Freeze this mixture in an airtight container for six hours. Once done, remove from the freezer and churn it in a blender for a minute or until smooth. Freeze it again for six hours and blend once more to get an ice-cream-like smooth and creamy texture.
4. Add the reserved jamun puree to this churned mixture and pour the final ice cream mixture into a mould and let it sit in the freezer for 12 hours or until completely set.
5. Once done, unmould carefully and enjoy.
Aren’t these recipes fuss-free and yummy? Let us know how you liked these recipes in the comments below!