Veralu (Ceylon olive)

Elaeocarpus floribundus, E. serratus

fruit

A small green olive-shaped fruit, very sour and astringent, eaten raw with salt and chili, as achcharu in Sri Lanka or as chutney in Bengal (jalpai).

Origin

Sri Lanka and India

Season (United States)

June to September

Preparation

The stone is left; the skin is eaten.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its fruits candied with sugar and chili are sold in the streets of Colombo.