Eugenia uniflora L.

Dewandaru (Eugenia uniflora) is a shrub 5-8 meters tall of the Myrtaceae family, a close relative of the water apple, originating from the east coast of South America including Brazil, Suriname, and Guyana. Its distinctively ribbed fruit can be eaten fresh or processed, besides being grown as an ornamental plant in Java and Sumatra. Dewandaru is also believed to help lower cholesterol and blood pressure.

This tree can grow anywhere, including in house yards. Thrives in warm to tropical regions. Usually found at elevations up to 1,800 m above sea level, temperature 12-32 °C, with rainfall ranging 700-2,700 mm/year. Prefers moist soil with high organic matter.

• Roots taproot, brown in color.
• Stem upright tree, woody, with brown bark.
• Leaves single, tapering base, smooth edges, pinnate venation, waxy layer, young leaves dark red in color.
• Flowers milky yellow in color, small size.
• Fruit green when young, turning red as it matures, sour taste, a round berry, dark reddish-black in color, ribbed surface.
• Seeds small, hard, and brown in color.

• Generative propagation from mature seeds.
• Vegetative propagation using tip cuttings, air-layering, budding, and layering.

Carotenoids, flavonoids, phenolic compounds, tannins, citronellal, geranyl acetate, geranial, cineole, terpinene, sesquiterpenes, and polytenes.

Helps maintain immunity, lowers cholesterol and blood pressure, addresses rheumatic pain, anticancer, antitumor, treats diarrhea.

• Collect dewandaru leaves then wet-sort to separate the leaves from dirt or other foreign material.
• Wash the leaves thoroughly under running water then drain.
• Dry by air-drying.
• Grind the dried leaves into powder. Store in a closed, airtight container.

Cereme asam (Malay), Asem selong, Blimbing londo (Java).