It is known by several local names such as jambas, jamun, jambolan, rajaman, kala jamun, neredu, naval, nerale, jamali, java plum, black plum and black berry.

Jamun is best eaten raw with salt or preserved as squashes, jams and candies, which have a distinct flavour. Unripe fruits are used to make vinegar and ripe fruits are often made into excellent wines. The white-fleshed jamun has adequate pectin and makes a very stiff jelly, unless cooking is brief. The more common purple-fleshed variety yields richly coloured jelly but is deficient in pectin and requires the addition of a commercial jelling agent or must be combined with pectin rich fruits such as unripe or sour guavas.

Saturday evening driving through “Namma Bengaluru” (Our Bangalore – as it is lovingly called) I can see fruit sellers on the streets selling heap loads of these black plums. 💜
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How do you like your jamuns? Are you a fan of the purple tongue?😛 Comment below and share your favourite way of enjoying this fruit.
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Hope you all are having a great Saturday.
Love
M❤️

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Reference:

http://archive.indianexpress.com/