Karonda Cherry is a tough, evergreen, spiked and indigenous bush generally developed India. It is additionally discovered wild in the conditions of Bihar, West Bengal and numerous parts of South India. 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.
The fruit is roughly the size of a cherry or a small plum, and it has a thin, smooth skin that is green when unripe and turns to red-purple as it ripens.
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.
- Karonda cherry is a small fruit, roughly the size of a cherry or a small plum. It is round or oval in shape.
- The fruit has a thin, smooth skin that is green when unripe and turns to red-purple as it ripens.
Characteristic
• Karonda cherry is a hardy and drought-resistant plant that can grow in a variety of soil types. It is a shrub or small tree that can grow up to 6 meters in height.
• The fruit of the karonda cherry is rich in vitamin C, antioxidants, and other nutrients. It is known to have various health benefits, such as improving digestion, promoting weight loss, and reducing inflammation.
• Karonda cherry is commonly used in Indian and Southeast Asian cuisine. It is used to make jams, chutneys, pickles, and sauces, and is also eaten fresh or added to salads.
BENEFITS
•Treats Inflammation.
•Strengthens Cardiac Muscles.
•Improves Mental Health.
•Improves Digestion.
•Rich in vitamin C, antioxidants, and other nutrients.
•Relief From Abdominal Pain.
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