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Wax Jambu, Java Plum

Friends of mine in Brisbane, Australia have a tree that they call a "Wax Jambu" or "Jambula", and they reckon the latin name is Euginia Jambo.

I have done some web search on this and conclude that it must be either the Syzygium Javanicum (wich is native to Sri Lanka, where she originates from) or the S. Cuminii or any other Syzygium I suppose.

Supposedly it is also similar, if not related to the Australina Lillipilly.

I was hoping that someone would be familiar with this fruit and would know how to use it for making wine.

The fruits are supposed to be ready in the next couple of weeks.

If nobody can help me out here, I will probably follow the lead of the lillipilly recipe on Jack Keller's recipes from visitors-page, but I hope someone does know about this fruit.

Thanks in advance,

Karel

Reply to
Roskar
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I have eaten jambo. We had them whem we lived in Indonesia. I didi not particularly care for them though my wife did. If I recall, they seemed somewhat high in tannin, crip but wattery in texture. No flavor like any other fruit. I would suggest you use a fairly high level of fruit. i.e. no more water than absolutely necessary. Then add enough sugar to get the SG where you want it and then set the acid by testing with an acid kit.

Make your own recipe. ;o)

If I ever make it back over there for an extended period, I definately want to experiment with some of thier fantastic fruit. --- Jackfruit wine or Durian wine.

Ray

Reply to
Ray Calvert

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