How to eat lasoda fruit properly: A complete guide

The rare Indian lasoda fruit, also known as gunda or glueberry, is celebrated in Ayurvedic medicine for its extensive health benefits, including supporting liver health and boosting immunity. Learning how to eat lasoda fruit correctly is key to enjoying its unique flavor and avoiding the unpleasant astringency of the unripe fruit.

Quick Summary

Lasoda fruit can be eaten raw when fully ripe or cooked and pickled when green. Proper preparation involves blanching unripe fruit to reduce its characteristic stickiness before use in savory dishes like curries or pickles.

Key Points

• Ripeness Matters: Unripe lasoda must be cooked, while ripe lasoda can be eaten raw.

• Combat Astringency: Blanching or steaming green lasoda is necessary to remove its sticky, astringent taste before cooking.

• Deseeding is Essential: The single hard, sticky seed should be removed from the center of the fruit after it has been cooked.

• Culinary Versatility: Lasoda is most famously used in savory pickles (achaar) and vegetable curries (subzi), especially in Indian cuisine.

• Rich in Nutrients: The fruit is a source of antioxidants, fiber, and minerals, with documented anti-inflammatory and other medicinal properties.

• Avoid Excess: While healthy, eating too much of the sticky fruit can cause stomach discomfort, so moderation is advised.

What is Lasoda Fruit?

Lasoda, scientifically known as Cordia dichotoma or Cordia myxa, is a small, round fruit native to India and Southeast Asia. It is also referred to as gunda, glueberry, or Indian cherry in different regions. The fruit is distinctive for its progression from a hard, green, and highly sticky state to a yellowish-brown or pinkish-brown translucent fruit when fully ripe. This transition changes its texture and taste dramatically, from astringent to pleasantly sweet. The fruit contains a single, hard seed surrounded by a gelatinous, mucilaginous pulp.

How to Prepare and Eat Lasoda Fruit

Proper preparation depends entirely on the fruit's ripeness. The sticky pulp of the unripe fruit must be neutralized through cooking, while the ripe fruit can be enjoyed with minimal processing.

Eating Unripe Lasoda (Green)

Cooking is mandatory for unripe lasoda to eliminate its intense astringency and stickiness, or kaselapan. Cooking softens the fruit, allowing the sticky seed to be easily removed. The most common culinary uses for unripe lasoda are savory dishes.

Step-by-Step Preparation for Cooking

1. Wash and Stem: Thoroughly wash the green lasoda fruit under running water and remove the small stem at the top of each fruit.
2. Blanch or Steam: Boil the lasoda fruit in a pot of water infused with salt and turmeric for about 5-7 minutes, or steam for a similar duration. This initial cooking step is crucial for mellowing the astringent flavor and breaking down the sticky mucilage.
3. Cool and Deseed: Allow the fruit to cool enough to handle. Use a knife to carefully split each fruit in half and remove the large, sticky seed inside. Spreading the split fruits on a plate to dry can also help manage the remaining stickiness.
4. Cook with Spices: Now, the prepared lasoda is ready to be incorporated into various dishes, such as a vegetable curry or pickle base.

Eating Ripe Lasoda (Yellowish-Brown)

Once fully ripe, the lasoda fruit’s pulp becomes sweet and translucent, making it edible straight from the tree. Many people simply enjoy the ripened fruit as a sweet snack. The pulp can also be used in jams or sweet sauces, though its sticky nature is a key characteristic.

Lasoda Recipes and Culinary Uses

Lasoda Subzi (Curry)

This popular Rajasthani dish utilizes the prepared unripe lasoda, sautéed with a blend of spices. A recipe often includes ingredients like grated green mango (kairi) or dry mango powder (amchur) to add a necessary tartness that balances the fruit's flavor profile.

Gunda Achaar (Pickle)

Lasoda pickle is a famous Indian condiment, particularly in Rajasthan and Gujarat. The recipe involves blending the blanched and deseeded fruit with spices such as fennel, fenugreek, mustard, and a generous amount of oil. The pickle is then left to mature for several days to allow the flavors to meld.

Sweet Lasoda Preparations

Though less common than savory dishes, the ripened, sweet pulp can be used to make jams or can be consumed dried for a concentrated sweet flavor.

Comparison Table: Unripe vs. Ripe Lasoda

Feature	Unripe Lasoda (Green)	Ripe Lasoda (Yellowish-Brown)
Taste	Astringent, slightly sour	Sweet, sometimes floral
Texture	Hard, intensely sticky/mucilaginous pulp	Soft, translucent, sticky pulp
Preparation	Must be cooked (blanched/steamed) to remove astringency	Can be eaten raw; minimal preparation needed
Culinary Use	Curries (Subzi), pickles (Achaar)	Eaten as a sweet snack; less common in cooking
Key Characteristic	The cooking process is crucial to make it palatable	The natural sweetness is the main appeal

Nutritional Value and Health Benefits

Lasoda fruit is a nutritious food with several health benefits recognized in traditional medicine systems like Ayurveda. It is a good source of carbohydrates, fiber, protein, and minerals like calcium, phosphorus, and iron. The fruit is packed with bioactive compounds, including antioxidants and flavonoids, which contribute to its therapeutic properties. Research indicates potential benefits for liver health, blood pressure, and inflammation.

Precautions When Eating Lasoda

As with any new food, moderation is key. Consuming a large quantity of lasoda, particularly if not properly prepared, can lead to discomfort. Ensure unripe fruit is always cooked to remove its astringency and stickiness. While the ripe fruit is sweet, the sticky nature of the pulp should also be noted. The mucilage of the fruit is a demulcent, and excessive intake could potentially cause abdominal pain.

Conclusion

Lasoda fruit is a versatile ingredient that offers a unique culinary experience depending on its ripeness. While the ripe, sweet fruit can be enjoyed raw, the unripe, green fruit requires careful cooking to transform its astringent, sticky pulp into a delicious base for curries and pickles. With proper preparation, this nutritionally rich, seasonal fruit can be a flavorful and healthy addition to your diet. For more information on its traditional medicinal properties in Ayurveda, you can consult a source like Easy Ayurveda.

Frequently Asked Questions

What is the English name for lasoda fruit?

Lasoda fruit is also commonly known as glueberry, gunda, or Indian cherry.

Can I eat lasoda fruit raw?

Yes, but only when it is fully ripe, when its color has turned yellowish-brown or pinkish and the pulp is sweet. The unripe green fruit is astringent and should always be cooked first.

Why is unripe lasoda so sticky?

The unripe fruit contains a viscid, mucilaginous, glue-like pulp. This sticky substance gives it the nickname 'glueberry'.

How do I remove the stickiness from green lasoda fruit?

To remove the stickiness and astringency, you must cook the green fruit, typically by blanching or steaming it. The stickiness will significantly reduce, and you can then easily deseed it.

Is lasoda fruit good for your health?

Yes, lasoda fruit is a source of antioxidants, fiber, vitamins, and minerals. It has anti-inflammatory and antimicrobial properties and is traditionally used for various ailments.

What does ripe lasoda fruit taste like?

When fully ripe, the pulp of lasoda becomes quite sweet, with some describing the taste as almost candy-like or floral.

Are there any side effects of eating lasoda fruit?

Consuming excessive amounts can cause stomach upset or abdominal pain due to its high mucilage content. It is also crucial to cook the unripe fruit to avoid its unpleasant astringent taste.