From Tree to Tiffin – The Jamun Harvest Story

For many of us, Jamun isn’t just a fruit. It’s childhood in a bowl.

I still remember summer afternoons when we’d hunt for Jamun trees, someone climbing up and shaking the branches until those deep purple jewels came tumbling down. We’d run to grab them, hands sticky, lips purple, pockets overflowing. Pure joy.

That same joy — fresh, messy, unforgettable — is what we’re bringing to you this season.

Our Jamuns come from small orchards in Chittoor and Annamayya districts in Andhra Pradesh. These aren’t big farms — just 4 or 5 trees in each orchard, lovingly tended naturally by local families. Some Jamun trees even grow wild in forest areas, untouched and entirely natural.

Every morning, our harvesters rise early and head out to collect the fruit. Some climb the trees, others use long sticks to gently shake the branches. And here’s the tricky part — Jamun bruises very easily. The skin is thin, the fruit is soft, and one rough tumble to the ground can ruin its texture and taste.

So each fruit has to be harvested carefully — caught mid-fall when possible, or picked gently by hand. It’s not just farming, it’s finesse.

But when done right, the result is magical: rich, juicy Jamuns, naturally grown, chemical-free, and packed with that unmistakable sweet-tart flavour. They’re also a powerhouse of antioxidants and known for supporting blood sugar balance — so they’re as good for your health as they are for your memories.

Of course, the season is short. Just a few weeks, and that’s it. So if you’ve never tried fresh Jamun before, now’s your chance. And if you’re already a fan, you know just how fast they disappear.

And — I’d love to hear your Jamun stories. Reply and share, I always enjoy reading your memories.

Warm regards,
Gautham PB
Founder, Healthy Buddha

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