In this review article attention is put forward towards the largely growing throughout the year fruit Syzygium samarangense (wax apple). It has been traditionally used in South Asia as ornamental plant and consumed as raw fruit, pickle, juice, wine etc. It has got various active components phenolic, flavonoid, anthocyanin, quercitrin, ellagic acid, and myricetin. Wax apple has shown positive effect on hyperglycemia, anti-inflammatory, endocrine disorder. Wine consumption as a health diet is seems to be increasing and beside red wine fruit wines are also hiking in this race so wax apple wine can be potential option in this scenario too. A wide research activity in this to explore the potentiality of wax apple wine is needed to reveal a good functional food globally.
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