Naga Wild Apples
Estimated Inventory, lb : 0
Description/Taste
Naga apples are small in size, averaging 2.5 to 5 centimeters in diameter and 2 to 3 centimeters in length, and have an irregular, round, ovoid, to ellipsoidal shape. The fruits have a thick, tough, matte, and semi-rough skin and a bumpy surface, often covered in brown-black markings, dirt, and specks. The skin also ripens from pale green to yellow-green and, depending on sun exposure, sometimes develops tinges of red. Underneath the surface, the fruit’s flesh is dense, hard, astringent, and chewy, showcasing ivory to cream-colored hues. Once the flesh is exposed to air, it oxidizes quickly into shades of brown. The flesh also encases a small central core filled with tiny black-brown seeds. Naga apples are edible raw, but most fruits have an acidic, sour, bitter taste. The fruits are preferred to be cooked and develop a tangy, subtly sweet, fruity, quince-like taste when combined with additional sweeteners and flavors.
Seasons/Availability
Naga apples are available in the fall through winter, with a peak harvest season from August through early December.
Current Facts
Naga apples, botanically classified as Docynia indica, are wild, edible fruits belonging to the Rosaceae family. The small fruits grow on deciduous trees reaching 4 to 5 meters in height and have been foraged since ancient times throughout Southern and Southeastern Asia for medicinal and culinary preparations. The name Naga apple is a local descriptor used for fruits grown in Nagaland, a northeastern state of India. This article was given its location-specific name as the fruits in the photograph above were sourced from a market in Nagaland, and fruits of the Docynia indica species can sometimes appear very different in regions due to climate and growing conditions throughout Asia. Outside of Nagaland, Naga apples are known by many regional names in Southern Asia, including Assam apples, Indian Crab apples, Wild Sour apples, Pecha or Theitup in Arunachal Pradesh, Solphoh and Sohptet in Meghalaya, Thungchurpu, Tong, Tong Shing, and Thung Kakpa in Bhutan, Pin-Sein in Myanmar, and Mel in Nepal. The species is also known as Son Tra and Hmong apple in Vietnam and Duo-Yi or Yí Yī Shǔ in China. Naga apples are a lesser-known species primarily utilized among villages and communities in Asia as a cooked ingredient. The fruits are also a foraged item used in medicinal remedies.
Nutritional Value
Naga apples are a source of vitamin C to boost the immune system, potassium to balance fluid levels within the body, magnesium to control nerve functions, and calcium to build strong bones and teeth. The species also provides vitamin A to maintain healthy organ functioning, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, manganese to build connective tissues, and other nutrients, including phosphorus, copper, zinc, B vitamins, and folate. In Northeastern India, Naga apples are used in natural medicines to remedy digestive issues, bloating, headaches, and colds. The fruits are soaked in sugar syrups, dried, and consumed, or they are simmered into a syrup and ingested. In some cultures, the tree's bark is ground into a powder and mixed in hot water to remedy dysentery. In Manipur, India, Naga apples are infused with sugar and consumed to assist with kidney stones. In China, the fruits are used in various internal remedies to reduce blood pressure and cholesterol.
Applications
Naga apples have a sour, bitter, and acidic taste suited for fresh and cooked preparations. The species is primarily cooked with sugar to develop a sweeter taste, but ripe fruits can be sliced and consumed with salt, grated and tossed in a mixture of salt and chili powder, or coated in spices and mixed into salads. Naga apples can also be simmered into jams, jellies, and syrups with sugar or processed into vinegar. In Northeastern India, the fruits are typically pickled for extended use as a preservation method and as a condiment to savory dishes. They are also made into juices and wines. In Kohima, Nagaland, it is common to see Naga apples sold as dried candies. The apples are foraged from wild trees and are peeled, sliced, boiled in sugar, and sun-dried to develop a sticky and chewy consistency. These candies are popular snacks sold to tourists and locals in villages and markets. Raw Naga apples are also occasionally seen in fresh markets, but it is more common to find the sweetened, dried pieces than whole fresh apples. It is recommended to consume the fruits immediately after purchase, depending on the degree of ripeness, for the best quality and flavor. The fruits can also be stored in a cool, dry, and dark location, such as the refrigerator’s crisper drawer or a cellar, for a couple of days.
Ethnic/Cultural Info
Naga apples are known throughout Northeastern India as Indian Crab apples and Wild Sour apples. At the end of the harvest season, the fruits are harvested and traditionally made into a syrup-like substance called chuk. This syrup is a natural medicine during the winter season and is favored for soothing coughs, sore throats, and digestive disorders. Chuk is made by crushing the fruits with a dhiki, a wooden thresher or grinder, to create small pieces that are dried in the sun on flat, hand-woven bamboo baskets. These baskets are left in the sun in spaces with good air circulation, and it is common to see the baskets throughout villages in public squares, outside of windows, and in alleyways. The drying fruit pieces are pressed to extract juices, and the liquid is later boiled for several hours to create a thick, viscous syrup. Chuk is seasonally sold in local markets throughout Northeastern India, especially in Assam, Nagaland, Manipur, and Meghalaya, and is a favored natural medicine.
Geography/History
Docynia indica is native to Southern and Southeastern Asia, spanning from Northeastern India to China. The species has been growing wild since ancient times and was spread throughout its native growing regions with migrating peoples. The species thrives in subtropical to temperate forests in moist soils and generally grows alongside rivers, streams, on mountain slopes, and in wooded areas. Docynia indica is often found in the Eastern Himalayas and frequents regions between 700 to 1800 meters in elevation. Much of the species’ history has been undocumented as the trees are considered wild plants and are not commercially produced. The fruits of Docynia indica are a favored foraged ingredient and are seasonally sold in fresh markets for culinary and medicinal preparations. Today, Docynia indica has remained localized to Southern and Southeastern Asia and is found in the wild and sold through fresh markets in India, Nepal, Bhutan, Myanmar, Vietnam, and China. In India, the fruits are grown in Nagaland, specifically in Kohima, Phek, and Tuensang, and in other states, including West Bengal, Uttar Pradesh, Meghalaya, Arunachal Pradesh, Darjeeling, Manipur, Assam, and Sikkim. The fruits featured in the photograph above were sourced through the Mao Market in Kohima, the capital city of Nagaland, India.
Recipe Ideas
Recipes that include Naga Wild Apples. One
is easiest, three is harder.| Yangtsu Ku: Naga Cuisine |
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Wild Apple Candy |
| Wild Walks |
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Wild Apple Curd |
