lasoda
Also known as: gunda, glue berry, indian cherry, cordia dichotoma, nisora, bokhar, bird lime tree fruit, shlesmataka
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Also known as: gunda, glue berry, indian cherry, cordia dichotoma, nisora, bokhar, bird lime tree fruit, shlesmataka
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh lasoda has a short shelf life of about 2-3 days at room temperature and up to a week if refrigerated properly.
Look for firm, bright green fruits without any dark spots, blemishes, or soft patches. They should feel heavy for their size.
For pickling, raw mango or green olives can provide a similar texture and tartness, though the unique stickiness will be missing.
Apply a little edible oil or common salt to your fingers and the knife before cutting to prevent the sticky sap from adhering to everything.
Yes, it is low in calories and high in fiber, which can help you feel full longer and support a healthy metabolism.
While technically edible when ripe (turning yellowish-brown), it is most commonly consumed in its green, raw state after being pickled or cooked.
Yes, you can freeze lasoda. It is best to blanch them first, remove the seeds, and then store them in an airtight freezer bag for up to 3 months.
The most popular dish is 'Gunda nu Athanu' (Gujarati pickle). It is also used in Rajasthani 'Gunda Ki Sabzi' with spicy masala.
Yes, lasoda has a relatively low glycemic index and high fiber content, making it suitable for a diabetic-friendly diet in moderation.
lasoda is a versatile ingredient found in cuisines around the world. With 72 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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