Karonda

Carissa carandas, C. spinarum

fruit

Small tart berries, pinkish then dark, of a thorny Indian shrub, very drought-resistant; in pickles, chutneys and jams.

Origin

India

Season (United States)

all year round

Preparation

Fully ripe, the berries are eaten raw, sprinkled with salt or sugar; green, they are cooked into pickles, chutneys or jams, which soften their sourness.

Molecules

Anthocyanins

Did you know?

In India, its ripe fruit is harvested mainly for pickles; the plant grows in almost any soil.