By Gardener Jack The month of June brings the first ripe mangoes but it is wax jambu that fascinates my grandchildren. They consume wax jambu fruits by the dozen and tend to reduce the tree to a shambles. Wax jambu (Syzygium samanganse) originates in Malaysia and is closely related to the Malay apple (S. malaccense). It is also related to guava, allspice and Surinam cherry, and is sometimes called Java apple. The fruit is pear shaped and about four inches tall with pink to red skin that is really attractive. Unfortunately the promise can disappoint. The taste of wax jambu is quite delicate, like a dessert apple dipped in rose water. Some people love wax jambu; most find it too insipid. The wax jambu tree is compact and sturdy with ten-inch glossy leaves that provide dense foliage. Sometimes in late May wax jambu trees produce an initial harvest of deep red fruits but the main harvest occurs during June and these fruits tend to be lighter in colour. The fruits grow in large bunches and many of the individual fruits are squeezed out of the bunch and fall to the ground, making wax jambu a rather messy fruit tree. The area has to be raked daily or a wasp problem will develop. When the fruit is ripe it can be eaten out of hand, but I find this the least satisfactory in terms of taste. If the whole fruits are boiled in sugar water their taste improves, reminding one of lychee. I like to add a few drops of red food dye to the sugar water to ensure even colouring. Once cooked the wax jambu fruits can be eaten warm or refrigerated and consumed with vanilla ice cream. The wax jambu fruits can also be sliced and used to make a pie or fruit turnovers. The overall effect is improved by using half wax jambu and half cooking apples. The best way to slice wax jambu is to start at the narrow end. The single round seed can be easily removed from its cavity when you reach it. Sliced wax jambu can also be added to Chinese stir-fries, and also to most salads. Jam can be made from Wax Jambu but is not very special. It is best to mix wax jambu with another fruit and make a combination jam. Perhaps the most delicious way to enjoy wax jambu is to preserve the fruit in sugar, or crystalise it. The fruits should be cut into 3/8- inch strips. Boil sugar in an equal amount of water for five minutes then add the wax jambu strips and boil until the fruit turns clear, at about 220 degrees F. Turn off the heat, cover, and allow the pot to cool. Next day, heat up the fruit in its syrup to 226 degrees F, cover, and allow to cool again. Next day repeat the process to 238 degrees F. Drain the wax jambu strips, place them on a rack and dry them in a 200 degree F oven. The strips can be packed in a plastic or glass container and refrigerated until needed. Wax jambu grows readily from seed as long as you are quick to get the seeds into the ground. Dried vegetable seeds can be stored and remain viable for months, even years. The seeds of most fruit trees should be planted as soon as the fruit is picked. Drying will kill them. Wax jambu trees grown from seed usually produce fruit after five years. I have been told that there is a white variety of wax jambu, also a highly prized black variety. One of the main virtues of the wax jambu is its compact size, as it usually only grows to 15 feet. This makes it a candidate for gardens that are too small to grow a mango tree. gardenerjack@coralwave.com