Lapsi (hog plum)

Choerospondias axillaris

fruit

A small, very sour oval fruit with sticky flesh, cooked into a sweet, salty and spicy paste (titaura) or as achar in Nepal.

Origin

Nepal, southern China and Southeast Asia

Season (United States)

October to January

Preparation

The large stone is left; cooked, it comes away far more easily.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its pit has five small holes like eyes: in Chinese it is called the “five-eyed fruit”.