Gum Berry
What is it?
Cordia myxa L., commonly known as Indian cherry, Lehsua, or Lasoda, is an underutilised perennial, fruit-bearing tree whose fruits typically ripen during the summer months. The plant is characterised by broad, alternate, oval-shaped leaves. Its fruits initially appear yellow and gradually turn dark brown to black as they dry. The pulp is firm, sweet, and distinctly mucilaginous in texture. Owing to the presence of natural sugars such as sucrose, glucose, and fructose, the fruit has a noticeably sweet taste.
What other names does it have?
Botanical Name: Cordia Myxa
Regional Names: Fragrant Manjack, Indian Cherry (English), Labeda, Lasora, Lasoda, Gonda (Hindi), Bhokar (Marathi), Gunda (Gujarati, Marwadi), Challekayi (Kannada), Nakkera (Telugu), Naruvili (Tamil)
When is it in season?
Where is it found?
Gum berry is a sub-tropical plant thriving in India’s arid and semi-arid regions. Its adaptability to poor soils, wastelands, and water stress makes it ideal for such ecosystems. Its water-binding mechanism and tolerance to salinity and alkalinity make it a preferred, underutilised crop, while versatile, well-drained soils are preferred. This research paper suggests that the berry is common across the north Indian plains and parts of the central zone, particularly in Rajasthan and Sind (Pakistan). Gum berry also tolerates the high mean maximum temperatures of the hottest months.
What is its history/cultural significance?
Native to a broad belt stretching from southern Iran to Indo-China, the gum berry tree thrives in seasonally dry tropical climates and has historically been distributed across the eastern Mediterranean, tropical Africa, South and Southeast Asia, and Australia. In India, it is most closely associated with states such as Rajasthan and Gujarat, where it has long been integrated into regional food traditions and local agricultural systems.
The fruit is valued for its ability to withstand high temperatures and for its versatility in preservation. In dry regions, it is commonly processed into pickles, dehydrated, or stored for later use, making it an important ingredient in households where seasonal availability and climate conditions influence food practices. Lasoda pickles, in particular, form a familiar part of everyday meals in these regions. Beyond its culinary uses, the tree also supports local livelihoods and pastoral life: its leaves are used as fodder for camels and goats, while its wood is used as fuel.
In parts of Rajasthan, such as Bikaner, Lasoda trees were once commonly found in urban regions. However, rapid urban expansion has led to their decline in cities, with cultivation now largely continuing in surrounding villages. Despite this shift, demand for the fruit remains high.
How can you use it?
Raw gum berries undergo several processing methods, including pickling, dehydration, and gum extraction. The unripe fruits are commonly used as a vegetable and are often pickled, sometimes together with raw mango. They may also be dehydrated and stored for use when not in season. Before use, the fruits are usually deseeded—a process that can be tedious but is necessary. As gum berries are most frequently consumed in pickled form, they are cooked prior to preparation.
What states can I find it in?
What parts of the plant are edible?
The Fruit.
Is it nutritious?
Gum berry fruit is considered nutritionally valuable and is a good source of proteins, fats, and carbohydrates. It also contains essential minerals such as potassium, sodium, calcium, iron , and zinc. In addition, the fruit is rich in dietary fibre. Source
How do you store it?
Raw green gum berries are highly perishable and are usually pickled or dehydrated to preserve them for longer. Fresh berries can be refrigerated for up to 3 to 4 days.
Stories
This rare Indian fruit comes in the market for just 2 months, and has medicinal value by The Times of India
This article offers a brief introduction to gum berry.
Recipes
‘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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