June Plum from Jamaica, how to use it in Jamaican recipes.
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June Plum A Great Jamaican Food

June Plum In Jamaican Recipes

The Jamaican June plum (Jamaican Jewish plum) was introduced into Jamaica in 1782 and again 10 years later by Captain Bligh, probably from Hawaii where the Jamaican June plum (Jamaican Jewish plum) has been grown for many years. The Jamaican June plum (Jamaican Jewish plum) is cultivated in Cuba, Haiti, the Dominican Republic, and from Puerto Rico to Trinidad; also in Central America, Venezuela, and Surinam; is rare in Brazil and other parts of tropical America. There were only a few Jamaican June plum (Jamaican Jewish plum) trees in the Province of Guayas, Ecuador, in 1924.

The Jamaican food June plum (Jamaican Jewish plum) tree is rapid-growing, attaining a height of 60 ft (18 m) in its homeland; generally the Jamaican June plum (Jamaican Jewish plum) is not more than 30 or 40 ft (9-12 m) in other areas. Upright and rather rigid and symmetrical, the Jamaican June plum (Jamaican Jewish plum) is a stately ornamental with deciduous, handsome, pinnate Jamaican June plum (Jamaican Jewish plum) leaves, 8 to 24 in (20-60 cm) in length, composed of 9 to 25 glossy, elliptic or obovate-oblong Jamaican June plum (Jamaican Jewish plum) leaflets 2 1/2 to 4 in (6.25-10 cm) long, finely toothed toward the apex. At the beginning of the dry, cool season, the Jamaican June plum (Jamaican Jewish plum) leaves turn bright-yellow and fall, but the Jamaican June plum (Jamaican Jewish plum) tree with its nearly smooth, light gray-brown Jamaican June plum (Jamaican Jewish plum) bark and graceful, rounded branches is not unattractive during the few weeks that the Jamaican June plum (Jamaican Jewish plum) remains bare.

Small, inconspicuous, whitish Jamaican June plum (Jamaican Jewish plum) flowers are borne in large terminal panicles. They are assorted, male, female and perfect in each cluster. Long-stalked Jamaican June plum (Jamaican Jewish plum) fruits dangle in bunches of a dozen or more; oval or somewhat irregular or knobby, and 2 1/2 to 3 1/2 in (6.25-9 cm) long, with thin but tough skin. While still green and hard, the Jamaican June plum (Jamaican Jewish plum) fruits fall to the ground, a few at a time, over a period of several weeks. As the Jamaican June plum ripens, the Jamaican June plum skin and Jamaican June plum flesh turn golden-yellow. While the Jamaican June plum (Jamaican Jewish plum) fruit is still firm, the flesh is crisp, juicy and sub acid, and has a somewhat pineapple-like fragrance and flavor. If the Jamaican June plum is allowed to soften, the aroma and flavor become musky and the flesh difficult to slice because of conspicuous and tough fibers extending from the rough ridges of the 5-celled, woody core containing 1 to 5 flat Jamaican June plum (Jamaican Jewish plum) seeds. Some Jamaican June plum (Jamaican Jewish plum) fruits in the South Sea Islands weigh over 1 lb (0.45 kg) each.

Pleasant tasting acidic Jamaican June plum (Jamaican Jewish plum) fruit about the size of an apple with a pineapple-mango like flavor and crunchy texture. Jamaican June plum (Jamaican Jewish plum) fruit is little known throughout much of the world but better varieties have an excellent flavor. The medium Jamaican June plum (Jamaican Jewish plum) tree to 40ft. The Jamaican June plum (Jamaican Jewish plum) likes a humid tropical climate and will not Jamaican June plum (Jamaican Jewish plum) fruit in areas of frost. The Jamaican June plum tree needs a humid climate with ample rainfall. Usually by Jamaican June plum (Jamaican Jewish plum) seeds can bear Jamaican June plum (Jamaican Jewish plum) fruit in 2-4 years.

The Jamaican June plum (Jamaican Jewish plum) is native from Melanesia through Polynesia and has been introduced into tropical areas of both the Old and New World. The Jamaican June plum (Jamaican Jewish plum) is common in Malayan gardens and fairly frequent in India and Ceylon. The Jamaican June plum (Jamaican Jewish plum) fruits are sold in markets in Vietnam and elsewhere in former Indochina. The Jamaican June plum (Jamaican Jewish plum) first Jamaican June plum (Jamaican Jewish plum) fruited in the Philippines in 1915. The Jamaican June plum (Jamaican Jewish plum) is cultivated in Queensland, Australia, and grown on a small scale in Gabon and Zanzibar.

The United States Department of Agriculture received Jamaican June plum (Jamaican Jewish plum) seeds from Liberia in 1909, though it is reported at that time that the Jamaican June plum (Jamaican Jewish plum) tree had already been Jamaican June plum (Jamaican Jewish plum) fruiting for 4 years in Miami, Florida. In 1911, additional Jamaican June plum (Jamaican Jewish plum) seeds reached Washington from Queensland, Australia. A number of specimens of the Jamaican June plum is scattered around the tip of Florida, from Palm Beach southward, but the Jamaican June plum (Jamaican Jewish plum) tree has never become common in the USA. Some Jamaican June plums that were planted in the past have disappeared.

The Jamaican June plum (Jamaican Jewish plum) tree flourishes in humid tropical and subtropical areas, being only a trifle more tender than its close relative, the mango. The Jamaican June plum (Jamaican Jewish plum) succeeds up to an altitude of 2,300 ft (700 m). In Israel, the Jamaican June plum (Jamaican Jewish plum) tree does not thrive, remaining small and bearing only a few, inferior Jamaican June plum (Jamaican Jewish plum) fruits.

The Jamaican June plum (Jamaican Jewish plum) grows on all types of soil, including oolitic limestone in Florida, as long as they are well-drained. The Jamaican June plum (Jamaican Jewish plum) tree is easily propagated by Jamaican June plum (Jamaican Jewish plum) seeds, which germinate in about 4 weeks, or by large hardwood cuttings, or air-layers. The Jamaican June plum (Jamaican Jewish plum) can be grafted on its own Jamaican June plum (Jamaican Jewish plum) rootstock, in India the Jamaican June plum (Jamaican Jewish plum) is usually grafted on the native.

Jamaican June plum (Jamaican Jewish plum) seedlings may Jamaican June plum (Jamaican Jewish plum) fruit when only 4 years old. It is recommended that the young Jamaican June plum (Jamaican Jewish plum) trees be given light shade. Mature Jamaican June plum (Jamaican Jewish plum) trees are somewhat brittle and apt to be damaged by strong winds; therefore, sheltered locations are preferred. In Hawaii, the Jamaican June plum (Jamaican Jewish plum) fruit ripens from November to April; in Tahiti, from May to July. In Florida, a single Jamaican June plum (Jamaican Jewish plum) tree provides a steady supply for a family from fall to midwinter, at a time when mangos and many other popular Jamaican June plum (Jamaican Jewish plum) fruits are out of season.

In Jamaica the Jamaican June plum (Jamaican Jewish plum) leaves are severely attacked by the larvae of the spring-beetle. In Costa Rica, the Jamaican June plum (Jamaican Jewish plum) bark is eaten by a wasp ("Congo"), causing necrosis which leads to death. No particular insects or diseases have been reported in Florida. Also in Jamaica, the Jamaican June plum (Jamaican Jewish plum) tree is subject to gummosis and is consequently short-lived.

The Jamaican June plum (Jamaican Jewish plum) has suffered by comparison with the mango and by repetition in literature of its inferior quality. However, taken at the proper stage, while still firm, the Jamaican June plum (Jamaican Jewish plum) is relished by many out-of-hand, and the Jamaican June plum (Jamaican Jewish plum) yields a delicious juice for cold beverages. If the crisp sliced flesh is stewed with a little water and sugar and then strained through a wire sieve, the Jamaican June plum (Jamaican Jewish plum) makes a most acceptable product, much like traditional applesauce but with a richer flavor. With the addition of cinnamon or any other spices desired, this Jamaican June plum sauce can be slowly cooked down to a thick consistency to make a preserve very similar to apple butter. Unripe Jamaican June plum (Jamaican Jewish plum) fruits can be made into jelly, pickles or relishes, or used for flavoring sauces, soups and stews.

Young Jamaican June plum (Jamaican Jewish plum) leaves are appealingly acid and consumed raw in Southeast Asia. In Indonesia, they are steamed and eaten as a vegetable with salted fish and rice, and also used as seasoning for various dishes. They are sometimes cooked with meat to tenderize the Jamaican June plum (Jamaican Jewish plum).

The Jamaican June plum has just about 157 calories in each Jamaican June plum (Jamaican Jewish plum) fruit and has large quantities of protein, fat, sucrose, acid, crude fiber and a small amount of ash.

In Jamaica the Jamaican June plum (Jamaican Jewish plum) is reported that the Jamaican June plum has an ascorbic acid content of 42 mg per 100 g of raw pulp. The Jamaican June plum (Jamaican Jewish plum) is a good source of iron. Unripe Jamaican June plum (Jamaican Jewish plum) fruits contain a high amount of protein. The Jamaican June plum wood is light-brown and buoyant and in the Society Islands has been used for canoes. In Jamaica, the astringent Jamaican June plum (Jamaican Jewish plum) bark is used with various species of as a remedy for diarrhea.

The dwarf Jamaican June plum (Jamaican Jewish plum) is a fast growing Jamaican June plum (Jamaican Jewish plum) plant that will produce Jamaican June plum (Jamaican Jewish plum) fruit in less than one year, and at a height of only two feet. They are often eaten fresh, made into drinks and jellies that taste something like apple butter. They have a single sharp, rather large, spiny Jamaican June plum (Jamaican Jewish plum) seed.

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