jambu fruit / Rose apple / How to cultivate jambu / Free hand farmer

Jambu fruit (Syzygium samarangense or Eugenia javanica) goes by many common names, including wax apple, java apple, samarang rose apple and jumroo.
Physical Description
Jambu fruit trees vary greatly in height, from 16 to 50 feet. However, all feature a stout, 10- to 12-inch trunk and a spreading canopy like a large shrub. Their oblong, leathery leaves contrast nicely with their grayish-pink, flaky bark, giving them an ornamental appearance year-round. Panicles of pompom-like, light yellow flowers form in spring, each measuring 3/4 to 1 1/2 inches wide. If pollination occurs, the flowers later develop into pear-shaped fruit. The fruit starts out light green or creamy white, later ripening to a glossy, brownish-red color.
Climate Considerations
A native of the maritime regions of southeastern Asia, the jambu fruit tree is adapted to low-altitude tropical climates. It grows best within U.S. Department of Agriculture plant hardiness zones 10a to 11, where it will withstand minor cold snaps if covered. Gardeners in colder climates can grow jambu fruit plants in large containers for several seasons, overwintering them in a greenhouse or a warm, bright room indoors. However, they will eventually outgrow a container and need a more permanent situation to survive.
Growing and Care
Jambu fruit plants grow best in full sun with moist, fertile soil. Poor soil reduces the quantity and quality of their fruit. Garden-grown trees require very little care apart from occasional watering and annual mulching, although potted jambu fruit plants benefit from twice monthly feeding with balanced, 15-15-15 analysis fertilizer to support their growth. One vital factor when growing jambu fruit plants is temperature. They need temperatures consistently above 60 degrees Fahrenheit to successfully fruit, which sometimes proves challenging in temperate climates. Pot cultivation allows for easier control over their growing conditions, as well as easier access to their fruit during harvest.
Fruit Information
The fruit of jambu trees possess slightly insipid, spongy flesh that ranges from dry to juicy. Fruit harvested in winter are of better quality than those harvested in summer, although the quality varies with their growing conditions. The pink varieties are eaten raw, stewed with apples or served with sugar, while the greenish fruit is used in a more savory fashion in sauces or eaten with salt. Mature jambu fruit trees can bear a hefty crop, producing up to 700 fruits by their fifth year if grown in suitably fertile soil. The skin of ripe jambu fruit is very thin, so care must be taken when harvesting them to avoid puncturing or bruising their flesh.

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