1. Jungli  Jalebi/Kodukkapuli (Camachile):

Jungli Jalebi-rare indian fruit

The spiraling green-pink units of jungli jalebi (or kodukkapuli) contain around 6-10 sparkling dark seeds encompassed in a thick sweet consumable mash. While the mash can be eaten crude or made into a beverage like lemonade, the tart seeds are utilized in curries. It is expected to the natural product’s similarity to the Indian sweet jalebi that the plant has been given the name jungli jalebi.

Grown in:  Tamil Nadu, Kerala, Maharashtra, Karnataka, Andhra Pradesh and West Bengal


2.Carambola (Star Fruit):

Carambola-rare indian fruit

Carambola is a natural product with a waxy skin and a green to brilliant yellow shading. The ready organic product has an unmistakably yellow shading, with marginally darker ribs, and it makes an incredible save or pickle. Unripe ones are lime green, taste sharp and are best eaten when cut and sprinkled with a blend of salt and bean stew powder. Grown in the long stretches of September-October and January-February, India is one of the biggest makers of this organic product.

Grown in: Throughout India (especially in South India)

3. Buddha’s Hand (Fingered Citron):

Buddha’s Hand -rare indian fruit

Shocking natural product, Buddha’s hand resembles an uneven lemon with extended, yellow limbs (that look like contorted human fingers) projecting from the base; consequently, its name—Buddha’s hand. Buddha’s hand has a gentle yet fiery flavor and is superbly sweet-smelling—it is known to fill rooms with its crisp flower fragrance. Accepted to have started in the lower Himalayas, botanists are uncertain if it’s local to the area in India or China – a few researchers trust that India’s relocating Buddhist priests conveyed the organic product with them to China in 400 AD.

Grown in: Northeastern India

4. Langsah/Lotka (Langsat):

Langsah-rare indian fruit

A little, translucent, sphere formed natural product, langsah is regularly found in South India. They can be very harsh when unripe, however are splendidly sweet when ready with a taste like a clashing grapefruit. Despite the fact that this fruit’s demand skyrockets when it is in season, its development does not reach out past a bunch of districts in the south.

Grown in: Throughout eastern and southern India (especially in the Nilgiri hills)

5. Mangustaan (Mangosteen):

Mangustaan-rare indian fruit

A fragrant tropical natural product about the span of a little orange, mangustaan’s leathery purple-maroon shell encompasses a soggy, snow-white and sweet fleshy inside. In spite of the fact that it is the national product of Thailand, it is trusted that the trees of this organic product used to prosper in southern India throughout the eighteenth century. Smooth and gritty, mangustaan is comparable to mango in taste and is totally ready just when its woody, weathered purple skin respects the touch.

Grown in: The Nilgiri hills, the southern districts of Tirunelvely and Kanyakumari in Tamil Nadu, and Kerala.

6. Japani Phal (Persimmon):

Japani Phal-rare indian fruit

A temperate fruit, Japani phal is the nearby Himachal name of the extraordinary, profound orange-red-shaded and tasty persimmon. Strikingly comparable in appearance to a tomato, a totally ready japani phal is delicate, sweet and scrumptious. The natural product, which is a local of China, spread to Korea and Japan and was at first presented in India by European pilgrims in the mid twentieth century.

Grown in: Himachal Pradesh, Jammu and Kashmir, Uttarakhand and Nilgiri Hills

7. Ambarella (Indian Hog Plum):

Ambarella-rare indian fruit

Likewise called wild mango, a ready ambarella has the puckering corrosiveness of an unripe mango and the delicate sweetness of pineapple. Ambarellas can be enjoyed in each comprehensible structure: as a juice, as a pickle, as seasoning in fruity mixed drinks, and as straightforward cuts, sprinkled with salt and red stew powder.

Grown in: Tamil Nadu, Kerala, Karnataka, Maharashtra, and Goa

8. Bael (Wood Apple):

bael-rare indian fruit

An amazingly flexible organic product, bael can be eaten new or dried or even made into a drink. As the name proposes, this natural product has a woody outside that you have to tear open with a knife or pestle. Inside, you will locate a sticky mash, with a taste that ranges from extremely tart when crude to sweet-and-sharp when completely ripe. Commonly eaten with a little jaggery to temper the corrosiveness, the organic product is additionally utilized to make jam, chutney or sherbet.

Grown in: Maharashtra, Andhra Pradesh, Tamil Nadu, Kerala, Karnataka, Madhya Pradesh and the western Himalayas.

9. Chalta (Elephant Apple):

chalta-rare indian fruit

One of the most loved products of wild elephants, chalta flourishes in the wet soil and damp climate of bogs and semi-tropical forests. The bumpy grapefruit-sized organic products are yellow-green, and age to get a rough dark colored covering. Somewhat sweet and acidic in taste, most local people esteem elephant apples not for their jam like mash, yet rather, their crunchy external petals. Unripe organic products are regularly salted or utilized for chutney. Since they are a noteworthy wellspring of nourishment for elephants, monkeys and deer, it is denied to gather them from the center regions of the backwoods.

Grown in: Assam, Kolkata, Bihar, Odisha and the sub-Himalayan tract from Kumaon to Garhwal.

10. Chakotra/Batabi Lebu (Pomelo):

Chakotra-rare indian fruit

An irregular individual from the citrus family, chakotras or pomelos have the flavor of a marginally sharp grapefruit without the harshness and corrosiveness, combined with lovely flower suggestions. Pomelos came to India from Balavia in Indonesia, which is the explanation behind their other neighborhood name, Batabi-Lebu. The fruit even includes in social festivals – in the Garo Hills of Meghalaya, local people play out a “pomelo move”, which involves turning a line tied pomelo around the abdomen.

Grown in: Northeast India, West Bengal and some areas of Karnataka and Kerala

11. Karonda (Carandas Cherry):

Karonda -rare indian fruit

A nourishment rich wild berry, karondas are pink hued organic products with minor seeds at its center. The tissue of the crude natural product is uncompromising with a tart flavour that tastes delicious when eaten with a sprinkling of shake salt. Getting to be delicate, tasty and purple tinted as they ripen, karondas a decent substitute in formulas that call for cranberries. A incredible wellspring of normal gelatin, these berries are likewise usually utilized in jams and sweet pickles.

Grown in: The Siwalik Hills of Bihar and West Bengal, the Western Ghats and the Nilgiri Hills

12. Bilimbi (Tree Sorrel):

Bilimbi -rare indian fruit

A relative of the star organic product, bilimbis are brilliant green and firm when crude and winds up yellowish, lustrous and tender as they mature. The Indian assortment of bilimbis have tart, tart, acidic, and sharp notes that pack a significant punch. Numerous bilimbi darlings make a lemonade-type drink to profit by these reviving attributes. To decrease its causticity, the natural product is often pricked first and absorbed salt water for a brief period, before being utilized in chutneys, pickles and sticks.

Grown in: Kerala, Maharashtra, Karnataka, Tamil Nadu, and Goa.

13. Targola/Taal (Ice Apple or Sugar Palm fruit):

Targola-rare indian fruit

A type of palm organic product that develops in groups, targola or taal has a stiff brown outside and a jam like inside. On cutting open, each natural product has jam like sectioned seeds with a delicate off-white skin that obscures to a light darker when presented to air. Expelling the flimsy skin can be tedious, yet the exertion is well justified, despite all the trouble. A cooling treat in the sweltering summer season, biting into a targola releases the invigorating sweet squeeze that lives in the focal point of each section. The natural product is likewise used to make hard stuff, a nearby mixed refreshment.

Grown in:  Tamil Nadu, Andhra Pradesh, Maharashtra, Goa, and Kerala.

14. Phalsa (Indian Sherbet Berries):

Phalsa -rare indian fruit

A tiny dim purple organic product that flawlessly balances sweet and acrid flavors, phalsa will help you to remember blueberries. Amazingly rich in calcium, iron, magnesium, potassium, phosphorus and nutrient C, phalsa is a super natural product with a successful cooling impact that is ideal for summers. It is for the most part eaten ready and crisp, with a sprinkling of salt and dark pepper. Anyway a syrup or a squash of the organic product is additionally arranged, so one can appreciate this solid natural products’ advantages for a more drawn out time

Grown in: Throughout India

15. Khirni/Rayan (Mimusops):

Khirni-rare indian fruit

Brilliant yellow berries with a dissolving fruity sweetness, khirni or rayan is an individual from the Sapotaceae family found over the tropics (that additionally incorporates sapota or chikoo). Accessible just for an exceptionally brief period in May, exactly when the mid year season starts, khirni is frequently sold nearby the more well known purple-hued jamun, the reason why many individuals accept it has a comparative astringency. It does, however the puckering sharpness vanishes when you let it mature nearly to the moment that spoil sets in.

Grown in: Central India and the Deccan Peninsula