Jharber

What it is

Jharber is Ziziphus nummularia, also called jhahrberi in Hindi. Each round, fleshy fruit measures less than 1 cm (0.4 in) across. Under the flesh sits a hard stone, usually containing two seeds. The bush has purple branches, velvety to the touch, and pairs of thorns: one straight, the other bent like a hook. The leaves are shiny green above and white and downy underneath.

Where it comes from

Its native range includes India, Pakistan, Afghanistan and Iran. In western Rajasthan, the names bordi and jharbér belong to this fruit; around Balrampur in Uttar Pradesh it is jharbera. It grows on gravelly plains and sand dunes as well as in cultivated fields, on hills and in ravines.

How it's eaten where it grows

In Rajasthan, ripe fruit is dried, ground and sieved. The powder is eaten uncooked, either alone or mixed with gur, a type of sugar, or bajra, millet flour. In India’s dry west, the whole dried fruit goes into the grinder, stone and all, before sieving. The sifted powder is eaten after meals.

Fresh fruit is also eaten on its own, pickled or made into sweets. Its juice makes a refreshing drink.

How it's grown

On India’s dry farmland, jharber grows naturally and spreads by seeds and shoots from its roots. Its underground parts rest through the summer, then begin growing again with the monsoon. Farmers also grow it among millet, beans and other legumes, and oilseed crops. The shoots form dense, thorny thickets.

When and where you'll find it

In India’s hot, dry regions, the fruit usually ripens in late November and December. In Rajasthan it is gathered fully ripe at the beginning of winter. It is eaten both fresh and dried; the fruit turns dark brown as it dries.