7 Lesser-known local Indian berries and where they are found

Are you someone who loves gorging on berries? Then you must read on, as we curated a list of some of the most loved Indian berries that are packed with nutrients and are grown quietly in different corners of the country. Packed with nutrients and unique flavors, these lesser-known berries have been part of regional cuisine and are loved for their enticing taste and flavor. So follow us through this list and enjoy these berries.

Lasoda berries are sticky, greenish fruits mostly found in Rajasthan, Punjab, and parts of Haryana. They are typically used in pickles due to their unique texture and tangy taste. In folk medicine, they’re valued for their anti-inflammatory properties.

Prunus nepalensis also known as Sohiong is a rare, blackish-purple berry native to Meghalaya and parts of Northeast India. It’s used to make jams, wines, and traditional tribal desserts. Rich in antioxidants, it is loved for its immunity-boosting benefits.

Garcinia indica also known as Kokum is a native to the Western Ghats in Maharashtra, Goa, and Karnataka, kokum berries are dark purple and extremely sour. They’re often used to make refreshing summer drinks, curries, and syrups. Kokum is known for aiding digestion and cooling the body.

Phalsa berries are tiny, deep purple fruits with a sweet-tangy taste, popular in summer drinks. They are mainly cultivated in Punjab, Haryana, Uttar Pradesh, and Maharashtra. Known for their cooling properties, they are a seasonal favorite for preventing heat strokes.

Although better known in rural areas, jamun is still underrated in urban diets. Found widely in Uttar Pradesh, Bihar, Maharashtra, and Karnataka, its deep purple flesh is rich in antioxidants and is traditionally used to help manage blood sugar levels.

Ber, also known as the Indian jujube is a small, round berry with a sweet-tart taste, found in Rajasthan, Gujarat, and Madhya Pradesh. Eaten fresh, dried, or candied, the berry is rich in vitamin C and is known for boosting immunity and improving digestion.

A small, tangy berry, Karonda grows mainly in the plains and hilly regions of Uttar Pradesh, Rajasthan, and Maharashtra. It’s used in pickles, chutneys, and jams due to its tart flavor. Rich in vitamin C and iron, it is also valued in Ayurvedic remedies for digestive health.