O-Tenga / Elephant Apple / Chalita Fruit Plant

List Price: Rs.799

Our Price: Rs.799

In Stock

Ships in 5 - 7 Days

Shipping Cost Per Unit Rs.49

O-Tenga / Elephant Apple / Chalita Fruit Plant

Rs.799

Description

Origin of Elephant Apple
Elephant apple is native to Indonesia, but has spread to India, Sri Lanka, China, Vietnam, Thailand, Malaysia and Indonesia.

Though “elephant apple” is often used interchangeably with “wood apple,” the two are quite different in taste, appearance and its scientific categorization.

Availability of Elephant Apple in India

Elephant apple is a staple in the villages where the fruit grows, but isn’t as well known in urban cities. The fruit grows well in the northern tropical regions of India, particularly in Assam and Kolkata. Other parts of India where the elephant apple grows are the dry hill areas of Bihar, Orissa, Karnataka, Andhra Pradesh and Madhya Pradesh. The fruit thrives in swamps and semi-tropical forests.

The tree bears fruit from October through January.

Checking for Ripeness in Elephant Apple

Ripe elephant apples are apparent in color: unripe fruits are green, and as they ripen, become straw yellow with a green tinge.

Taste of Elephant Apples

The gelatinous pulp surrounding the sepals inside an elephant apple is generally pleasant, but acidic. The fruit is seldom consumed raw, but those who choose to eat it typically add sugar to improve the taste. At its best, taste resembles unripe apples; at worst, it’s mealy and possesses an odor offensive to some.

Nutritional Value of Elephant Apple

According to the book, “The Encyclopedia of Fruit and Nuts,” the nutritional value per 100g of edible elephant apple flesh is:

59kcal

.8% Protein

.2-2.5% Fat

2.1-2.5% Fiber

3.54% Ash

16mg Calcium

26mg Phosphorous

4mg Ascorbic Acid

Health Benefits of Elephant Apple

The elephant apple has been used for its curative properties in Indian society for centuries. It’s a fruit commonly used in Ayurveda to treat nervousness, stomach upsets and fatigue. Additionally:

--The bark and juice from the leaves were given as a treatment for diarrhea and cancer

--Rubbing the fruit’s gummy substance in the scalp is believed to treat dandruff and hair shedding.

Mainstream scientific studies affirm the following properties of elephant apple:

--The International Journal of Pharmaceutical Sciences and Research published reports by scientists in Assam citing the fruit’s antidiabetic properties and high phytochemicals

--The Journal of Global Pharma Technology published a report lauding the fruit’s antimicrobialproperties

--The International Journal of Pharmacology reported studies indicating the elephant apple bark’sanalgesic qualities

--A 2009 study in “Pharmacology” conducted by scientists in India reveals elephant apple’s anti-inflammatory properties

How to Open/Cut:

Preparing elephant apple isn’t very intuitive: if eating the fruit raw and out of hand, the edible portion is the gelatinous flesh surrounding the pistons.

The “petals” shown in the diagram may also be cut lengthwise into strips, pressure cooked with a pinch of turmeric to soften, and then sautéed and stewed as a curry fry.

Use caution when opening the fruit, as the inside can be slippery.

Elephant Apple Recipe Ideas and Uses:

Elephant apples are ubiquitous in Assamese cuisine. Like several other edible yet acidic fruits, elephant apple is traditionally used in the following ways:

--Elephant apple aromatizes curry: A bit of the flesh’s acidity counterbalances the curry’s oils quite nicely

--Unripe elephant apples make a zesty, pungent pickled chutney

--Crushed elephant apple adds a piquant flavor to dal recipes: use half of a crushed elephant apple for every 250mg of lentils

--The jelly-like pulp us used for jams and preserves

--When sugar is added, the fruit makes a light, refreshing juice.

Origin of Elephant AppleElephant apple is native to Indonesia, but has spread to India, Sri Lanka, China, Vietnam, Thailand, Malaysia and Indonesia. Though “elephant apple” is often used interchangeably with “wood apple,” the two are quite different in taste, appearance and its scientific categorization. Availability of Elephant Apple in India Elephant apple is a staple in the villages where the fruit grows, but isn’t as well known in urban cities. The fruit grows well in the northern tropical regions of India, particularly in Assam and Kolkata. Other parts of India where the elephant apple grows are the dry hill areas of Bihar, Orissa, Karnataka, Andhra Pradesh and Madhya Pradesh. The fruit thrives in swamps and semi-tropical forests. The tree bears fruit from October through January. Checking for Ripeness in Elephant Apple Ripe elephant apples are apparent in color: unripe fruits are green, and as they ripen, become straw yellow with a green tinge. Taste of Elephant Apples The gelatinous pulp surrounding the sepals inside an elephant apple is generally pleasant, but acidic. The fruit is seldom consumed raw, but those who choose to eat it typically add sugar to improve the taste. At its best, taste resembles unripe apples; at worst, it’s mealy and possesses an odor offensive to some. Nutritional Value of Elephant Apple According to the book, “The Encyclopedia of Fruit and Nuts,” the nutritional value per 100g of edible elephant apple flesh is: 59kcal .8% Protein .2-2.5% Fat 2.1-2.5% Fiber 3.54% Ash 16mg Calcium 26mg Phosphorous 4mg Ascorbic Acid Health Benefits of Elephant Apple The elephant apple has been used for its curative properties in Indian society for centuries. It’s a fruit commonly used in Ayurveda to treat nervousness, stomach upsets and fatigue. Additionally: --The bark and juice from the leaves were given as a treatment for diarrhea and cancer --Rubbing the fruit’s gummy substance in the scalp is believed to treat dandruff and hair shedding. Mainstream scientific studies affirm the following properties of elephant apple: --The International Journal of Pharmaceutical Sciences and Research published reports by scientists in Assam citing the fruit’s antidiabetic properties and high phytochemicals --The Journal of Global Pharma Technology published a report lauding the fruit’s antimicrobialproperties --The International Journal of Pharmacology reported studies indicating the elephant apple bark’sanalgesic qualities --A 2009 study in “Pharmacology” conducted by scientists in India reveals elephant apple’s anti-inflammatory properties How to Open/Cut: Preparing elephant apple isn’t very intuitive: if eating the fruit raw and out of hand, the edible portion is the gelatinous flesh surrounding the pistons. The “petals” shown in the diagram may also be cut lengthwise into strips, pressure cooked with a pinch of turmeric to soften, and then sautéed and stewed as a curry fry. Use caution when opening the fruit, as the inside can be slippery. Elephant Apple Recipe Ideas and Uses: Elephant apples are ubiquitous in Assamese cuisine. Like several other edible yet acidic fruits, elephant apple is traditionally used in the following ways: --Elephant apple aromatizes curry: A bit of the flesh’s acidity counterbalances the curry’s oils quite nicely --Unripe elephant apples make a zesty, pungent pickled chutney --Crushed elephant apple adds a piquant flavor to dal recipes: use half of a crushed elephant apple for every 250mg of lentils --The jelly-like pulp us used for jams and preserves --When sugar is added, the fruit makes a light, refreshing juice.