Phalsa
My ‘accidental’ phalsa sherbet recipe is absolutely to die for: Make phalsa pulp and store it in a glass container in the fridge. When you’re ready to drink it, fill about 20 percent of your glass with the pulp, top it up with Sprite, and stir. It’s divine—the colour, taste, and fizz make it perfect for the summer.
—- Rajni Agarwal, Local Food Club, Mumbai
What is it?
Phalsa, or Grewia asiatica, is a small, round fruit that grows on a shrub-like tree largely found in India, Pakistan, and other parts of South Asia. The fruit is about the size of a pea and turns a deep purple colour when ripe. It has a tangy-sweet taste and is often eaten fresh, especially during the summer. In many towns and villages in India, it is common to see street vendors selling phalsa with a sprinkle of black salt or chaat masala to enhance its flavour.
The phalsa plant is well-suited to hot and dry climates, and doesn’t need a lot of water or care to grow. It’s a hardy plant, which means it can survive in tough conditions. The fruit appears in late spring and is harvested during peak summer.
Phalsa remains a lesser-known fruit since it spoils quickly, so it can’t be stored or transported over long distances like most other fruits. This has kept it mostly limited to local markets and seasonal use.
What other names does it have?
Botanical Name: Grewia asiatica
Regional Names: Phalsa (Hindi, Marathi, Urdu), Shunkri (Bengali), Phulsa (Kannada), Phutiki (Telegu), Unnu (Tamil), Shukri (Gujarati), Chadicha (Malayalam)
When is it in season?
Where is it found?
Phalsa grows well in a sub-tropical climate, where the weather is hot and dry—especially during the fruiting season. In fact, high summer temperatures help the fruit ripen well. The plant is quite tough and can handle extreme heat, even up to 44°C.
During winter, the plant goes into a resting phase called dormancy, where it sheds its leaves and stops growing for a while.
The plant doesn’t need rich or fertile soil to grow. It can grow easily even in poor soils, although loamy soil (a mix of sand, silt, and clay) is ideal for better growth. It also does well with very little water, making it suitable for areas with limited irrigation.
For healthy growth, the soil should have a pH level between 7.5 and 8.5, which is slightly alkaline. This makes phalsa a good option for farmers looking to grow a low-maintenance, climate-resilient crop.
What is its history/cultural significance?
Belonging to the Tiliaceae family, which includes around 150 species, phalsa is said to be the only edible member of the group. Though highly valued in parts of South Asia, this hardy, shrub-like plant is considered a weed in countries like Australia and the Philippines.
Believed to originate in India, phalsa is also grown in Nepal, Pakistan, Thailand, and Cambodia. In many farms, it is planted between larger fruit trees—such as mango and bael (Aegle marmelos)—where it serves as a space-efficient filler crop. Because of its shrubby growth and quick maturity, it fits well into mixed orchards without competing heavily for resources.
What makes phalsa especially valuable is its resilience. Research shows it grows well in poor soils, survives with minimal water, and can withstand extreme heat, making it ideal for regions facing drought and rising temperatures. Beyond its fruit, the plant plays an important ecological role—it helps prevent soil erosion and can act as a natural windbreaker, protecting other crops from damage
How can you use it?
The ripe, deep purple berries are edible, while the green or underripe fruits are sour and astringent and generally not eaten raw. Before consuming, the berries should be washed thoroughly in clean water to remove any dust or residue. Ripe phalsa can be eaten fresh with a sprinkle of salt or chaat masala, or used in cooling summer drinks, sherbets, chutneys, jams, and even desserts.
What states can I find it in?
What parts of the plant are edible?
Berry
Is it nutritious?
Phalsa is a nutrient-rich fruit packed with essential vitamins and minerals. It contains Vitamin A and C, along with minerals like magnesium, iron, calcium, and potassium. The fruit also provides carbohydrates for energy and has a slightly acidic taste. Source
How do you store it?
The fruit should be consumed the same day or stored in the refrigerator for up to two days in an airtight container. For longer use, the pulp can be frozen or made into juice, extending its shelf life.
Stories
High on health, low on popularity by Vibha Varshney, Down to Earth
Exploring the nutritional benefits, cultural significance, and cultivation challenges of the phalsa fruit
Recipes
Phalse ka Sharbat by Chef Kunal Kapoor
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google