Jamun is a blackish purple coloured tropical fruit and abundantly available in the Indian subcontinent during summers. It is known by various names like Malabar Jamun, Java Plum, Black Plum, Jambolan, Naaval Pazham etc.

Jamun has a sweet and slightly sour taste with an acidic or astringent note. It can be eaten raw as a fruit, or made into juice or jam. When eaten as is, it is popularly served with some salt or kalanamak to balance the acidity in the fruit. Jamun fruit is commonly available in the villages of India and nowadays gaining popularity in the main cities too.

Jamun is an acquired taste for many. But trust me when this fruit is made into juice with some accompanying ingredients, it just tastes fabulous and even those who might not have a liking towards this fruit, would fall in love with this juice. In this post, we are going to look how to make a delicious Jamun juice using this fruit. Of late, this juice has taken the social media by a storm in it's popular avatar called as 'Jamun Shots'. The reason it is called shots is because it is served in short glasses with some salt and chilli rubbed on the rim. Don't worry, this is totally a non-alcoholic drink unlike the other shots