Jambul tree is native to india and indonesia. The tree produces which is called jambul fruit or duhat fruit, is shape oblong, ovoid, colored green at immature and turns pink to shining crimson black when mature.
The mature fruits can be eaten raw and also can be made into tarts, sauces and jam. The fruits are tastes a combination of sweet, mildly sour and it tends to color the tongue to purple. The fruit is a high source for vitamin A and vitamin C. Wine and vinegar are also made from the fruit.
Seed of the fruits are used in Ayurveda as a medicine to control diabetes. In Unani and Chinese medicine these are used for digestive ailments. Also the bark and the leaves are used for controlling blood pressure and gingivitis. The leaves, bark, flowerbuds, opened blossoms, and stems have some antibiotic activity. A decoction of the bark is taken internally for dyspepsia, dysentery, and diarrhea and also serves as an enema.