Elephant Apple
In my kitchen in Bakhura, making chalta pickle always started with washing and chopping the sepals of the Elephant Apple. The fruit was sour and sharp, making my fingers tingle as I handled it. We mixed it with mustard seeds, chilli powder, and mustard oil, and by the end, the kitchen was enveloped in a tangy, spicy aroma. The pickle would last for weeks, bringing a familiar taste of home to every meal.
—– Dyuti, West Bengal
What is it?
The Elephant Apple is an evergreen large shrub or a small-to-medium-sized tree that typically grows up to 15 metres in height. Native to Southeast Asia, its natural range extends from India and Sri Lanka eastwards to south-western China and Vietnam, and southwards through Thailand to Malaysia and Indonesia. The tree produces fragrant, magnolia-like flowers during June and July. Its fruit, which ripens between October and January, is an aggregate structure measuring 5–12 centimetres in diameter and composed of around 15 carpels, each containing five seeds embedded within an edible pulp. In Indian cuisine, this pulp is widely used to prepare curries, jams, and jellies due to its tart flavour.
What other names does it have?
Botanical Name: Dillenia Indica
Regional Names: Indian Catmon (English), Chalta, Karambel (Hindi), Karmal (Marathi), Kaltega (Kannada), Heigri (Manipuri), Pedda Kalinga (Telugu).
When is it in season?
Where is it found?
Elephant Apple trees are primarily found in India, where they flourish in the country’s warm and humid climate. These hardy tropical plants are highly adaptable, thriving in a wide range of ecological conditions. You’ll typically find them in valleys and along stream sides, particularly in tropical rainforests, at elevations up to 1,100 metres. They’re resilient, tolerating both full sunlight and partial shade, and prefer moist soil with a pH range of 5.5-7.0. They also thrive in swamps, semi-tropical forests, and the evergreen forests of the sub-Himalayan tract, stretching from Kumaon to Garhwal. Source
What is its history/cultural significance?
The Elephant Apple is a captivating tree native to Southeast Asia. According to the Indian Institute of Science, its origins widely expanded to include India, Sri Lanka, Bangladesh, southwestern China, Vietnam, Thailand, Malaysia, and Indonesia. Today, it flourishes across Asia and even parts of Australia. This tree, belonging to the Dilleniaceae family, produces large, acidic fruits. It earns its common name, “Elephant Apple,” due to both its resemblance to an elephant’s toe and its significant role as a primary food source for wild elephants. While a staple in the villages where it grows, the fruit is less known in urban areas. It thrives in northern tropical India, particularly in Assam and Kolkata. The Elephant Apple holds a special place in the culinary and cultural traditions of Assam, notably featuring in the traditional cuisine and folklore of the Bodo tribal community.
How can you use it?
To consume the Elephant Apple, the outer peel is removed along with the fleshy sepals. Although ripe fruits are sometimes eaten raw, their high acidity makes the sepals unsuitable for fresh consumption. Instead, they are commonly used in various culinary and commercial preparations such as pickles, curries, jams, and jellies. Chalta pickle is particularly popular in West Bengal and Assam, where the sepals are also used to prepare chutneys and other tangy dishes.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
As this research paper mentions, Elephant Apple is a nutritious fruit, rich in healthy unsaturated fats, vitamin C, and essential minerals, while also providing dietary fibre.
How do you store it?
The whole uncut fruit can be stored at room temperature for up to a week, and when refrigerated can be stored for up to two weeks. Once the fruit is cut, it is advised to consume it within a day.
Stories:
This healthy fruit can be enjoyed raw or as curry, jam, and jelly — take a guess at its name by Lifestyle Desk, The Indian Express
The article discusses the health benefits and possible risks of consuming the fruit Elephant apple.
Recipes:
Otonga with Lentils Recipe by a Bowl of Sugar
Chalta Pickle Recipe by Delicious Village Food
‘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.
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