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Karonda Cherry

The bakery cherry, Karonda or Karakka, as it is called in many parts of India, is a medium-sized thorny shrub that belongs to the family Apocynaceae.

It is native to India and other parts of Southeast Asia.

The cherry tree starts flowering in October or November. It matures by early summer. It is a good practice to prune the tree after every harvest.

 Common names: Bakery cherry, Karonda. Karakka


Growing Karonda Cherry

Karonda is a low-maintenance plant and requires minimal care. It is a hardy plant that can grow in a wide range of climatic conditions, including hot and humid tropical climates, subtropical climates, and even dry arid regions.

It can grow in a variety of soil types, including sandy, loamy, and clayey soils, but it prefers well-drained soil with moderate fertility.

It grows well in full sunlight and partial shade.

The karonda cherry does well with organic fertilizers. Bone meal, cow dung, and compost are used.


Karonda Cherry Description

Karonda fruit is small, round, and red when ripe, with a diameter of about 1-2 cm. It has a sour taste with a slightly bitter aftertaste.

Karonda cherry is used for making pickles, chutneys, and curries; for preserving in brine; and for making wine. However, raw karonda fruit is unsuitable to consume directly.

The cherry used for bakery purposes undergoes processing, which makes it very sweet.


Nutrient content

Karonda fruit is a good source of vitamin C, fiber, and antioxidants. It also contains various minerals such as calcium, potassium, and iron. It has antioxidant and anti-inflammatory properties.


Other uses

Karonda cherry is used as a natural dye for fabrics and wool. The fruit has a natural red dye that is extracted and used in textile industries.

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