Tag: Sour fruit

Native to Southeast Asia and India, the Malabar tamarind is a small, pumpkin-shaped tropical fruit widely used as a souring agent in cooking, particularly in Kerala. It is botanically known as *Garcinia gummi-gutta* (or formerly *Garcinia cambogia*) and is prized for its tangy flavor and medicinal properties derived from its rind.

Green plums, a seasonal delicacy in many cultures, offer a unique and vibrant flavor that can be enjoyed in various ways. Whether possessing sour plums for a zesty snack or sweet green gages for a dessert, understanding how do you eat green plums safely is crucial for unlocking their culinary potential.

Amra fruit, also known as hog plum or ambarella, is a tropical fruit celebrated for its high vitamin C content. Its flavor profile changes dramatically as it ripens, offering a versatile and unique taste experience depending on its maturity.

According to nutrition experts, a strong craving for sour or sugary foods can sometimes indicate a need for a quick energy boost, a potential nutrient deficiency, or an emotional trigger like stress. Instead of reaching for processed candies, learn what to eat when craving sour sweets by exploring healthier and more satisfying options that nourish your body.

Amara fruit, also known as hog plum or ambarella, is a tropical delicacy renowned for its potent dose of vitamin C and antioxidants. This versatile and nutritious fruit offers distinct flavors depending on its ripeness, making it a popular ingredient across Southeast Asia and the Caribbean.

While the term 'kokum' is famously associated with the cuisine of Goa and Maharashtra, the souring agent used in Kerala's rich culinary traditions is a different species entirely. In Kerala, what is often mistakenly called kokum is actually known as *kudampuli* or *kodampuli*, a critical ingredient for authentic regional dishes like fish curry.

Gooseberries are often a mystery to those unfamiliar with them, with many surprised to learn that green gooseberries are typically known for their tart, acidic flavor rather than sweetness. The level of sweetness in a green gooseberry is determined by its variety and stage of ripeness.

Lapsi, also known as the Nepalese hog plum, is a fruit tree native to the Himalayan region and parts of Northeast India. Its distinct tangy and sour flavor makes it a cherished ingredient in many traditional dishes, offering a unique culinary experience for those who know how to eat lapsi fruit.

Despite belonging to the same botanical family, Garcinia indica (kokum) and Garcinia cambogia/gummi-gutta (kudampuli) are distinct fruits with different origins, flavors, and culinary applications. This article clarifies the differences between these two beloved Indian souring agents.

Over 40% of the world's fruit crops are citrus varieties, which are famously sour due to their high citric acid content. Understanding what does it mean if fruit tastes sour reveals fascinating insights into biology, food science, and why some fruits make you pucker while others are perfectly sweet.