Canar (Java sarsaparilla berries)

Smilax macrocarpa

fruit

Berries of a wild Javanese sarsaparilla, eaten fresh or prepared.

Origin

Java

Season (United States)

all year round

Preparation

The ripe fruit is rinsed and eaten raw, spitting out the seeds or stone; the skin is left if it is tough.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its Sundanese name, canar bokor, also covers other sarsaparillas.