Rediscovering India’s 5 Forgotten Fruits: Benefits and Delicious Ways to Eat Them
In a world dominated by apples, bananas, and mangoes, India’s rich heritage of rare and nutritious fruits often goes unnoticed. These forgotten fruits, once integral to Ayurveda and traditional diets, are packed with health benefits and unique flavors. From boosting immunity to aiding digestion, these superfoods deserve a comeback. Let’s explore five such forgotten fruits of India, their incredible benefits, and how to enjoy them.
1. Chakotra (Pomelo)
One of the largest citrus fruits, Chakotra resembles a giant grapefruit but is sweeter and less acidic. Rich in vitamin C, potassium, and antioxidants, it aids digestion, regulates blood pressure, and keeps you hydrated.
How to Eat Chakotra:
- Peel, remove the membrane, and enjoy with black salt.
- Blend into juice with honey and ginger for a vitamin-packed drink.
- Toss into salads with cucumber, mint, and peanuts for a refreshing crunch.
2. Karonda (Bengal Currant)
This small, tangy fruit is a powerhouse of iron and vitamin C, helping boost hemoglobin and immunity. Traditionally used in Ayurveda for diabetes, Karonda also has anti-inflammatory properties.
How to Eat Karonda:
- Enjoy fresh with black salt or red chili powder.
- Make spicy pickles with mustard seeds and oil.
- Cook into a sweet-spicy chutney using jaggery, ginger, and spices.
- When ripe, turn it into jam or jelly.
3. Kamrakh (Star Fruit)
Easily recognizable by its star shape when sliced, Kamrakh comes in sweet and sour varieties. Low in calories and rich in vitamin C and fiber, it aids digestion and fights oxidative stress.
How to Eat Kamrakh:
- Slice and sprinkle with black salt for a quick snack.
- Blend into a tangy chutney with green chilies, garlic, and jaggery.
- Add to salads for a sweet-sour flavor.
4. Bael (Wood Apple)
A hard-shelled fruit revered in Ayurveda, Bael has a sweet, tangy pulp loaded with vitamin C and antioxidants. It prevents heatstroke, aids digestion, and relieves constipation.
How to Eat Bael:
- Scoop out the pulp, mix with water, strain, and sweeten with jaggery and black salt for a refreshing sharbat.
- Use in chutneys for a unique flavor.
5. Chalta (Elephant Apple)
This tart, fibrous fruit is packed with vitamin C, fiber, and antioxidants, supporting immunity and digestion.
How to Eat Chalta:
- Cook into chutney with jaggery, ginger, and spices.
- Make pickles with mustard seeds and oil.
- Blend ripe fruit with sugar and mint for a cooling drink.
Why Bring Back These Forgotten Fruits?
These fruits are not just nutritious but also versatile in cooking. By reintroducing them into our diets, we can enjoy their health benefits while preserving India’s culinary heritage.
It is always best to check with your dietician or healthcare provider for any allergic or adverse effects of any new food item being introduced to your diet. This article is only for information and is not intended to be a medical adivce nor do we claim expertise in this regard.
