Jharkhand abundantly supports rich flora and fauna; get to know and navigate to different indigenous vegetables and fruits only available in the Forest of Jharkhand. Most of the wild fruits, berries, and vegetables, including tubers and yams, are used for daily consumption in various types of dishes by locals of Jharkhand.
There are some others found in wild habitats which are exported to other states and even across the globe. Discover the diverse range of wild fruits found in Jharkhand's forests, which local tribes use for their daily sustenance. Keep on reading to know more about it in detail.
Fruits Of Jharkhand You Should Explore
Ber
During the monsoon season, Ber can be found in Jharkhand's woods and rural areas. The districts of Palamu, Garhwa, and Hazaribagh are rich in fruit production. These berries are well known that the Munda and Santhal tribes in Jharkhand. When it is ripe, it tastes sweet; else it tastes a little sour. The unripe fruit’s texture is crisp; as it ripens , it gets softer. Ber is typically consumed raw. Moreover, it can be dried and kept for subsequent use. Tribes use Ber to prepare a variety of pickles and chutneys that bring out the fruit's natural flavours.
Phalsa
During the monsoon season, Phalsa bushes can be found in Jharkhand's wild and semi-wild regions, especially Ranchi and Dumka. In Jharkhand, the Ho and Oraon tribes are two of the main Phalsa foraging communities. Phalsa berries have long been a part of these cultures' traditional meals.
Harvesting the berries is not too difficult because they grow in tiny and dark purple bunches. Phalsa berries have a little astringent aftertaste and a sweet and sour flavour. When eaten fresh, they are exceptionally delicious and revitalising.
Chironji
The forests of the Chotanagpur plateau region in Jharkhand, including Ranchi, Hazaribagh, and Palamu, are home to most Chironji trees. Ripe fruits are plucked from the trees, and tribesmen gather the seeds of the Chironji tree. Afterwards, the seeds are treated and dried to reveal the edible kernel under the outer shell. The flavour of chironji seeds is slightly nutty and sweet. The seeds are prized for their full flavour and nutritious value and are a main component of many traditional desserts.
Jamun
Tribals use long sticks to knock down the fruits or climb trees to gather Jamun. Afterwards, the berries are gathered from the ground or captured in cloth laid down beneath the trees. Jamun berries have an astringent aftertaste, and their flesh is delicious. Jamun is appreciated for its cooling properties and is commonly consumed fresh or prepared into juice. Additionally, the berries can be used to make sherbets, jams, and jellies. Jamun seeds are pulverised and dried in traditional medicine, especially in treating diabetes.
Karonda
There is widespread knowledge of Karonda consumption among the Oraon and Munda tribes. The fruit is foraged by these tribesmen as part of their customary diet. Tribals manually harvest Karonda fruits from the prickly plants. When the fruits are mature, they are little and green, but when they are not, they become reddish-purple. Pickles, chutneys, and jams are made with karonda. Due to its tangy flavour, it is commonly added to stir-fries and curries.