Dehydrated, frozen and puréed—here are ways to make jamuns last beyond their short-lived season Last Diwali, a small area near our office pantry was cleared for stalls selling the usual festive fare of diyas and sweets.
Finding packets of dehydrated fruits like strawberry, pineapple and jamun (java plum) among all the decadent Diwali confectionary was a sweet surprise.
The reddish-purplish tinge of the dehydrated jamun made it look like thick dried rose petals. Imagining them to be the perfect and prettiest topping for overnight oats, soups or an exciting addition to a salad, I bought a few packets.
Except, I never got around to it, because they were emptied like M&M’s. The dried fruit had little trace of the tannin that imparts a dry
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