करोंदा, Carissa carandas
which produces berry
-sized fruits photo
and is commonly used as a condiment
or additive to Indian pickles
and spices. It is a very hardy,
drought-tolerant plant that thrives well in a wide range of
The supposed varieties
actually refer to the
naturally in the Himalayas at elevations of 300 to 1800 meters, in the
Siwalik Hills (part of India), and in
Nepal and Afghanistan.
It flourishes well on lands with high
temperatures. At present it is grown on a limited scale in
Rajasthan, Gujarat and Uttar Pradesh.
The plant is propagated through seed in August and September.
Inarching and budding can also be practised for vegetative
propagation. Cuttings may also succeed. Planting is done with the
first shower of monsoon at a distance of 1.5 m. Plants raised from
seed come into bearing two years after planting. Flowering starts
in March and the fruit ripens from July to September in North
The karonda fruit is a rich source of iron
contains a fair amount of Vitamin C
. It is
and very useful for cure
. Mature fruit contains high
amount of pectin
and, therefore, besides
being used for making pickle, it can be exploited for making jelly,
jam, squash, syrup and chutney.
The roots of the plant are heavily branched and make it suitable
for stabilising eroding slopes.