Phalsa

Grewia asiatica

fruit

Small tangy purple berries, raw or as a salty-spiced sharbat during the great heat.

Origin

India and Pakistan

Season (United States)

April to June

Preparation

The berries are eaten raw, whole, spitting out the small seed; for sharbat, they are crushed with water and strained.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Their season lasts only a few weeks, in the height of the Indian summer.