We are blessed with so many seasonal fruits and veggies. Every fruit has it’s own nutrients and benefits. Jamun is a childhood favorite and a very seasonal fruit available for less than 2 months.  the best memories have been of plucking the fruit and relishing it with black salt. Though I love to preserve the fruit by making chutneys and jams, I also love to make fresh juices and granitas.

Jamun fruit
The Joy of eating Fresh Jamun with Black Salt

Here is my favorite Kala Khatta from Jamun fruits. Also, though I love Watermelon Granita a lot, Jamun Granita is equally refreshing if not more. Love the icy-chill of the Granita along with the sweet-tanginess of it. Here is a 5-ingredient recipe for it.

Jamun Granita


  1. Jamun/Java Plum – ½ bowl
  2. Sugar – 5 tablespoons, to taste
  3. Lemon Juice – 2 tablespoons
  4. Black Salt – ½ tablespoon
  5. Mint Leaves – a few


  1. Mixer Grinder
  2. Non-stick Tray
  3. Strain


  1. Wash the jamuns and let them dry in a strainer.
  2. Take the jamuns and separate the jamun pulp and remove the stone.
  3. Place the jamun pulp in a grinder along with a few tablespoons of sugar.
  4. Grind it into a smooth paste. Taste the sugar and see if it needs any adjusting. If the jamuns are really sweet, you may skip adding sugar altogether.
  5. Pass the ground pulp from a strainer and place the juice in a bowl. Add in some black salt and check the flavor.
  6. Add in the liquid into a non-stick tray and place it in a refrigerator for 4-5 hours.
  7. After about 2 hours, scrape the frozen liquid with a fork and leave it for another 2-3 hours.
  8. Take out the tray once it’s completely frozen and take the granite in a bowl.
  9. Place mint leaves and serve quickly.

Hope you do try and enjoy the refreshing granita in summers!