Ramphal
What is it?
Ramphal (Annona reticulata) is a tropical fruit with a leathery skin, ranging from reddish-brown to yellowish green in colour. The skin has a reticulated pattern. Inside, the fruit contains a creamy, white, sweet-tasting pulp. The flesh contains several seeds, which are toxic and should be discarded while eating. Ramphal grows on small deciduous trees that typically grow 5-10 metres in height. The leaves of the tree are narrow and emit an unpleasant smell when crushed. The tree bears fragrant yellow flowers before fruiting.
What other names does it have?
Botanical Name: Annona reticulata
Regional Names: Ramphal (Hindi, Urdu, Gujarati), Nona (Bengali), Manilanilam (Malayalam)
When is it in season?
Where is it found?
Ramphal trees thrive in warm and humid, tropical to subtropical climates. The ideal temperature range is between 25°C and 35°C, with colder temperatures causing a decrease in yield. The trees can adapt well to different soil types, but prefer well-drained, loamy, fertile soil with a slightly acidic nature.
What is its history/cultural significance?
A. reticulata is native to the West Indies and was brought into the mainland from southern Mexico through Central America to Peru and Brazil. From there, it was introduced to India as part of the Columbian Exchange, which was mediated by the Portuguese. The fruit has since become naturalised. Across Northeast India—in the states of Assam, Arunachal Pradesh, and Nagaland—the bark of the tree is used to treat inflammation, diabetes, and liver ailments.
How can you use it?
Ramphal is commonly consumed raw. Ripe fruits can be cut in half, and the pulp scooped with a spoon. The pulp of the fruit can be used to make milkshakes, ice creams, and other desserts.
What states can I find it in?
What parts of the plant are edible?
Flesh
Is it nutritious?
As per this study, ramphal contains a range of phytochemicals like tannins, saponins, flavonoids, terpenoids, and phenolic compounds that are known for their antioxidant and antimicrobial properties.
How do you store it?
Ramphal is highly perishable once ripe and must be consumed immediately. Unripe ramphal fruits can be kept outside for a couple of days until the fruit ripens. Once ripe, the fruit will turn slightly soft to touch, and the peel will develop a darker colour. Once ripe, the fruit can be stored in the refrigerator for 2-4 days. For longer-term storage, the pulp can be scooped, deseeded, and stored in the freezer for 3-6 months.
Stories:
A Phal Tale by Anisha Ajith
A personal essay about sitaphal and ramphal growing in the author’s grandmother’s backyard.
‘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.