đź‘‹ On Sat, 10 Apr 2021 at 08:21, 'gopala krishnan' via iyer123 < [email protected]> wrote:
> *KARONDA CHERRY* > > Dear friends, > > Yesterday I just like that asked the nearby fruit shop whether cherry is > there? He said yes and handed a packet called *Karonda cherry*. A packet > of 200grams cost 65-00 rupees. > > I read elsewhere though cherry is sweet, it would not increase blood sugar > level. Earlier too I was eating Karonda cherry. My blood sugar level has > not increased by eating 3 or 4 small cherries after meals in the afternoon. > For the last three months I take only wheat rice though tiffin is rice > product like iddali in the morning and evening. I thought of collecting > some information about Karonda cherry through google search and the > following is a compilation of the information. > > Sincerely, > > Gopala Krishnan 10-4-2021 > > *Origin of Karonda in India* > > Karonda is one of the many berry-like fruits believed to originate near > the Himalayas, though some botanists place the fruit’s origin to Java. > Its natural range extends from Nepal to Afghanistan and encompasses several > parts of northern India throughout that stretch. > > Today, the fruit appears throughout the tropical areas of the Indian > Ocean, tropical Asia, the Arabian penisular, and stretches down to parts of > Australia. Karondas are also naturalized throughout Africa. A few African > countries, including Kenya and Ethiopia, have a rich history of utilizing *the > fruit for medicinal purpose* > > Karonda’s many nom de plumes indicate its ubiquity throughout the world: > Num num, nam phrom, and parunkila, to name a few. Despite the fruit’s wide > native range, *only a few commercial ventures process and sell the fruit.* > > > > *2 Availability of Karonda in India* > > Today, the fruit grows throughout several regions including the Siwalik > Hills, Bihar, West Bengal, the Western Ghats, *Karnataka and the Nilgiri > hills*. It thrives in tropical and subtropical regions without heavy > rainfall. > > The drought-resistant nature of the plant enables the tribal areas of > Madhya Pradesh, Rajasthan, Gujarat, and Bihar to grow the fruit on a > limited scale. In fact, the Bhil tribe in Rajasthan sells karonda leaves > for use as rolling tobacco paper to beedi manufacturers. > > Many of these groups also value the plant for its medicinal qualities. > In the Jashpur district, for instance, the tree’s roots kill the worms in > the wounds of cattle, and the *Munda tribe in Chota Nagpur uses the roots > to treat rheumatism* > > Fruit harvest is August through October, though unripe fruits get plucked > at the start of May through June. More specifically, harvest in the north > occurs during the summer months of May through July, *and some trees in > the south bloom and yield fruit sporadically year-round.* > > > > *3 Where to find Karonda in India* > > Commercial growers of the fruit pledge most, if not all, of their batches > to manufacturers interested in selling jam. When in season, they will not > appear in large produce stores but may appear in the wicker baskets of > small, local vendors. > > Several individual homes grow the bush, particularly as a thorny fence to > keep out unwanted pests (perhaps neighbours included). > > > > *4 Checking for Ripeness in Karonda* > > Karonda’s ripeness depends on its purpose. If intended for use as a > vegetable, the fruits should be plucked while still under ripe, as apparent > by *the fruit’s greenish white color.* > > When fully ripe, the fruit bears no hint of white on its skin. *These > fruits are selected for canning, preserving and pickling*. Some of the > fruits turn red when fully ripe; others grow dark purple. > > *My note- What I get is dark red variety.* > > > > *5 Taste of Karonda* > > The sweet nectar from the shrub’s flower has better taste than the karonda > fruit itself. *In its raw state, the fruit is sour and acidic with little > sweetness*. In its ripest state it becomes a bit sweeter, but only a few > varieties become sweet enough to consume out of hand. However, karonda > possesses several attributes that make it a highly desirable for culinary > applications. > > Its close cousin, the Natal plum (Carissa spinarum), is much sweeter and > enjoyed by those who try it. Unfortunately, the close resemblance in name, > appearance and lineage cause many to mistake karonda for this sweeter > version. > > > > *6 Nutritional Value of Karonda* > > According to an analysis published in the book, “Minor Fruit Crops of > India,” C. carandas has the following composition: > > 91% Moisture 1.1% Protein 2.9% Fat > > .6% Minerals 1.5% Fiber 2.9% carbohydrate > > .021% Calcium .028% Phosphorous > > An additional nutritional study published by the National Bureau of Plant > Genetic Resources provides the following nutritional information per 100g > of edible fruit: > > 42.5kcal > > .39-1.1g Protein (negligible) 2.5-4.63g Fat > > .51-2.9g Carbs .62-1.81g Fiber > > 21mg Calcium 28mg Phosphorous > > 1619IU Vitamin A 9-11mg Ascorbic Acid > > > > *7 Health Benefits of Karonda* > > Karonda has a lengthy history in Indian folk medicine. Tribes in the > Western Ghats use the fruit as a blood sugar stabilizer and as a guard > against liver damage. As further explained by the National Bureau of > Plant Genetic Resources, various groups have utilized the fruit to remedy > biliousness, anemia, parasites, worms, fungal infections, diarrhea, > microbes, wounds, skin infections, fevers, and ear infections. > > Several scientists have studied the fruit as well: > > -- A 2007 study published in Ancient Science of Life found that the root > bark has potent antihelmitic properties comparable to the drug, albendazole > > --A 2009 study published in Der Pharmacia Lettre affirmed the root bark’s > hemaprotective properties. In fact, its efficacy is equivalent to the liver > drug, silymarin. > > --A report in the International Journal of Food Sciences and Technology > states karonda’s extracts show potent antimicrobial activity. > > --A 2011 study published in the Journal of Ethnopharmacology shows that > karonda root extract has potent wound healing abilities. > > --According to another 2011 study published in the Journal of > Ethnopharmacology, karonda stem has cytotoxic and pro-apoptotic activities > when tested against human leukemia cell lines. > > --Another 2011 study published in the Journal of Ethnopharmacology affirms > the traditional use among Indian healers of using karonda as a treatment > for diabetes: methanol extracts of the fruit showed antidiabetic potential > . > > > > *8 How to Open/Cut:* > > Karonda has 3 to 4 seeds per fruit requiring removal. Use a paring knife > to cut in half and remove the seeds with the tip of the knife. Also, expect > plenty of gummy latex from the fruit when boiled: Skim this from the > surface periodically while cooking. > > *My note- What I get is processed one suitable for use with in six > months with out seed.* > > > > *9 Storage:* > > Fruits keep for only three or four days at room temperature, and should > instead > be stored in the refrigerator. Even in a dry, chilled environment, the > fruit will only last a week or so. The fruit, does, however, freeze well. > Pack karondas loosely in a large freezer bag, or de-seed and boil in syrup > beforehand. > > Karonda Recipe Ideas and Uses: > > --Karaunde chutney entails cutting karondas into pieces and removing the > small seeds. Place the cut fruit in a food processor with red chilies, > coriander leaves, salt and cumin. If a thinner consistency is desired, add > water or lemon juice. > > --Make pickled karonda by cutting the fruit into small pieces and boiling > in water. After 5 minutes, remove the mix and dry. Place the dried fruit in > a jar with oil, salt, and masala and store in a cool, dark place. > > --Make karonda jam using a standard jam recipe. Karonda requires a 2:1 > ratio: 2 cups of sugar for every 1 cup of fruit. > > --Substitute karonda in recipes calling for cranberries: the two are > similar enough in taste and texture to suffice > > --Karonda is India’s equivalent of a maraschino cherry: *In West Bengal, > manufacturers inject bright red coloring and sweetness in karondas to give > the appearance of a cherry*. After processing, it’s sold for use in sweet > breads and desserts. *Most of the “cherries” that appear on desserts in > India are, in fact, karondas.* > > --If sweetened sufficiently in brown sugar, clove, and cinnamon, karondas > make an adequate apple substitute for tarts and pies. > > > > *10 Random Facts:* > > India’s “The Tribune” states that *karonda is one of Asia’s 25,000 plant > foods that can save a man from death if lost in the wilderness.* > > Perhaps because of the hedge’s long spines, karonda’s English name is > “Christ’s thorn.” > > Scientific Name: Carissa carandas (karonda) > > Carissa congesta > > *Other Names:* > > Karaunda, jungli karonda (Hindi) > > Karvand (Marathi) Karamdika (Oriya) > > Chirukila, sirukilaa, kalakai (Tamil) > > Kavali, vakkay (Telegu) Karakka (Malayalam) > > My reference- The Earth of India WEDNESDAY, OCTOBER 24, 2012 > > > > -- > You received this message because you are subscribed to the Google Groups > "iyer123" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/iyer123/695841545.291469.1618023060718%40mail.yahoo.com > <https://groups.google.com/d/msgid/iyer123/695841545.291469.1618023060718%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. 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