Jalpai Fruit
Estimated Inventory, lb : 0
Description/Taste
Jalpai fruits are small, averaging 2 to 5 centimeters in length and 1 to 2 centimeters in diameter, and have an elongated, oval to ovoid shape with curved, blunt ends. The fruits grow in dangling clusters on red-brown stems, and the skin is semi-thin, taut, smooth, and matte. The surface is also occasionally mottled with pale red to purple hues, depending on growing conditions. Underneath the surface, the pale yellow-green flesh is firm, crisp, solid, and chewy, encasing a brown, oval seed tightly adhered to the flesh. Jalpai fruits emit a faint herbal scent with subtle cilantro and vinegar notes. The fruits can be consumed raw or cooked and have a mild, sour, and astringent taste. Some consumers note that the fruits may make the mouth and lips tingle when consumed raw, and this sensation is enjoyed and considered pleasant among communities in Asia.
Seasons/Availability
Jalpai is generally harvested in the post-monsoon season in India, from August to November. In some regions, the fruits may be harvested until January.
Current Facts
Jalpai, botanically classified as Elaeocarpus serratus, is a tropical species belonging to the Elaeocarpaceae family. The elongated, olive-like fruits grow on flowering evergreen trees reaching 15 to 60 meters in height and are a primarily wild species, foraged and planted in home gardens throughout India and Southeast Asia. In India, Jalpai is known by several regional names in various languages, including Veralu in Sinhala, Jalpai in Bengali, Kaarakka and Kaara in Malayalam, Belfoi in Sylheti, Veralikkai in Tamil, Zolphai in Asaamese, Chorphon in Meitei, and Okhi-siming in Karbi. The species is also widely known as Indian Olive and Ceylon Olive. Each Jalpai tree can produce 40 to 60 kilograms of fruit per season, and the trees are found in the wild, planted in home gardens, or grown in community squares and public parks. Jalpai is not commercially cultivated and has remained a localized crop in its growing regions. Despite its lack of cultivation, Jalpai has historically been utilized for culinary and medicinal preparations and is increasing in use among chefs as a souring agent in sauces, chutneys, and curries.
Nutritional Value
Jalpai has not been extensively studied for its nutritional properties. Some research has shown the fruits to be a source of vitamin C to boost the immune system, fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and vitamin E to reduce inflammation. Jalpai has also been used in natural medicines throughout India and Southeast Asia as an antihypertensive and analgesic. The fruits are consumed to relieve symptoms associated with diarrhea and help with migraines, and the flesh contains omega-3 fatty acids to help lessen the chances of cardiovascular disease.
Applications
Jalpai has a tangy and sour taste suited for fresh and cooked preparations. The fruits are primarily used as a souring agent in culinary dishes and are often combined with aromatics to make flavorful chutneys. Jalpai is roughly chopped as a cooling relish, and the fruits can also be boiled with sugar and salt to create a milder taste and served as a digestive aid at the end of a meal. The fruits can be made into sweet or sour relishes, and the condiment can be topped over smoked eggplant, various bread, rice dishes, and meats. In addition to chutney and relishes, Jalpai is often blended with water into juice and mixed with sugar and salt. Jalpai juice can also be used in smoothies or simmered into jams and jellies. In Manipur, India, Jalpai is eaten raw and sprinkled with sugar, salt, and chile peppers to create a more balanced flavor. The fruits are also incorporated into curries, made into candies, or pickled for extended use, similar to common olives. In Sri Lanka, Jalpai is used to make a condiment known as country mustard. The fruits are boiled, squished, and then eaten with diced shallots. Beyond traditional preparations, chefs have added Jalpai to ice cream, and some consumers are roasting the kernels as a snack. Jalpai pairs well with aromatics such as garlic, ginger, shallots, and chile peppers, spices including cumin, coriander, turmeric, and mustard seeds, tomatoes, eggplant, cilantro, and meats such as pork, poultry, and mutton. Whole, unwashed Jalpai should be immediately cleaned and consumed for the best quality and flavor. The fruits may also be stored in the refrigerator for a few days.
Ethnic/Cultural Info
Jalpai fruits were once believed to ward off evil spirits in India, and the seeds were dried and strung together as beads for jewelry worn in religious ceremonies. Much of the fruit’s cultural and religious uses were undocumented, but one folk practice that has become well-known is using the flesh of the fruit as a hair and scalp treatment. Jalpai fruits can be made into a paste and massaged on the scalp to help treat lice and dandruff. The paste can also be worked into the hair as a mask, smoothing strands and adding overall shine. Jalpai is a natural haircare product that has been used for centuries and is being examined for possible commercial production in various haircare lines.
Geography/History
Jalpai is native to Asia, specifically in parts of India, Sri Lanka, and Southeast Asia, and has been growing wild since ancient times. The fruits are mainly foraged from wild trees, and over time, the species has been planted in home gardens as an ornamental and culinary tree. Jalpai has not expanded beyond its native growing regions and has remained localized in Southern and Southeastern Asia. The town of Jalpaiguri in the state of West Bengal was named after the fruit trees and the species’ prevalence in that region. Outside of Asia, the trees are a novelty grown in home gardens. Today, Jalpai is primarily found in fresh markets in India, Sri Lanka, and Bangladesh. It can be seen in smaller quantities throughout Southeast Asia, sometimes into Southern China, and was introduced to the islands of Mauritius and Reunion. The Jalpai fruits featured in the photograph above were sourced through a fresh market in Dimapur, a city in Nagaland, India, near the Assam border, a state where Jalpai trees are extensively grown.
Recipe Ideas
Recipes that include Jalpai Fruit. One
is easiest, three is harder.| Recipebook |
|
Indian Olive Pickles |
| Rumki's Golden Spoon |
|
Indian Olive-Green Chutney |
