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Jamalac (Java Apple) Crufiture
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Rs100.00
Raw jamalac (Java apple), sun-dried with sugar. Crisp, delicate and refreshing.
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Description
Crisp, delicate and refreshing, jamalac (known as zamalac in Creole, and as the Java or wax apple in English) is a Mauritian childhood favourite that is becoming harder to find. Our jamalac crufiture is made the crufiture way: raw jamalac ground to a pulp, mixed with sugar and dried in the Sun, with no cooking and no preservatives.
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Other images
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Jamalac (pomme malacca) growing on the tree. Photo: Filo gèn' via Wikimedia Commons (File: Pomme-malacca.jpg, CC BY-SA 4.0). -
A Java (wax) apple whole and cut in half. Colours range from white and pink to deep red. Photo via Wikimedia Commons (File: Wax apple.jpg).
Specifications
| Botanical name | Syzygium samarangense |
|---|---|
| Also known as | Zamalac, Java apple, wax apple |
The Mauritian way to eat it
The jamalac is mostly water (about 90%), which makes it very thirst-quenching. In Mauritius it is often eaten raw in fruit salads, with salt, vinegar and a little chilli.
Spread by a native bat
The Java apple is spread by one of Mauritius's own giant fruit bats, which carries the seeds from tree to tree. That is why you can find wax apple trees growing wild on the island.
Goes well with
- Plain yoghurt or fresh cream cheese
- Lime and fresh mint
- A tiny pinch of chilli, as it is eaten in Mauritius
- Light butter biscuits or toast
- Sparkling water, for a delicate drink
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