Syzygium malaccense (L.) Merr. & L.M.Perry

Jambu bol, or Malay apple (Syzygium malaccense), is a tree 5-20 meters tall of the Myrtaceae family, native to Southeast Asia and spreading as far as tropical Europe and America. Its bright pink fruit is commonly eaten fresh, and the tree is often grown as a yard shade tree throughout the Nusantara. Traditionally, Malay apple is also believed to help lower cholesterol and relieve canker sores.

Grows in tropical environments from lowlands to highlands reaching 1,200 m above sea level. Soil with an acidity (pH) between 5.5-7.5 is very suitable for its growth.

• Roots taproot, strong (sturdy). 
• Trunk hard woody (lignosus), cylindrical, grayish-brown bark.
• Leaves simple, positioned opposite with a short petiole, oblong to elliptical shape, pointed leaf tip, tapering leaf base.
• Flowers pink, pom-pom shaped. Funnel-shaped, with 4 sepals and petals.
• Fruit oblong, fleshy, red to dark red color with white or pink streaks. Each fruit contains 1 seed.
• Seeds round-shaped, large, brown.

• Propagated generatively (by seed) and vegetatively (by air layering, cuttings, and grafting).
• Seeds come from superior-variety plants, i.e. large and healthy trees, with ripe, large and sweet fruit, productive, more than 15 years old.
• Shoot pruning is done regularly to produce abundant fruit.

Phenolic acids (coumaric and benzoic acid), alkaloids, saponins, tannins, flavonoids, quinones, anthocyanin, procyanidin, quercetin, carotenoids, and steroids.

Antioxidant, anti-inflammatory, antidiabetic; addresses itching; lowers cholesterol; treats canker sores and diarrhea.

• Weigh the collected Malay apple leaves, wash, then drain.
• Air-dry until dry (± 7 days).
• Grind the dried leaves into a fine powder and sift through a 60-mesh sieve.
• Store in a clean, airtight container.

Jambu jambak (Minangkabau), Jambu bool (Sunda), Nyambu bol (Bali), Jambu bolo (Makasar), Jambu bolu (Bugis), Jambu darsana, Dersana, Ersana (Madura).