Lasoda

What it is

Lasoda is the fruit of Cordia dichotoma. The oval fruit is usually 1–1.3 cm (about ½ in) long, though some reach 2.5 cm (1 in). Sticky flesh surrounds a hard stone. Raw green lasoda can leave your mouth feeling dry and puckered; cooking it reduces that astringency. The ripe pulp is sweet and translucent.

Where it comes from

Lasoda comes from tropical Asia. Its range stretches from northern India across Southeast Asia to southern China, the Solomon Islands, northeastern Australia and New Caledonia. In India, it grows in both the dry forests of Rajasthan and the wetter forests of the Western Ghats. In Gujarati, one of its names is gunda.

How it's eaten where it grows

In Rajasthan, lasoda subzi pairs young green fruit with grated green mango, or kairi. The fruit is steamed or blanched first so the sticky stone can be removed. Then the halves cook with the mango and spices in mustard oil. Cumin, carom, mustard, fennel and fenugreek seeds season the dish, which goes with roti or paratha.

Pickles give the green fruit another role. In Bhilwara, Rajasthan, Masala Potli makes gunda achar with mustard oil, fennel, coriander and red chilli.

How it's grown

Lasoda grows on a small to medium tree with a spreading crown that sheds its leaves. Growers can start it from seed or cuttings; even branches used as garden stakes can take root. Deep, moist, sandy soil suits it. Young trees need shelter from frost and harsh sun, while older trees grow in full sun.

When and where you'll find it

In Indian vegetable markets, green lasoda usually appears from March to June. The ripe-fruit season is different: usually June to August in northern India and before May in southern India. Pickled lasoda also comes in jars, including Masala Potli’s gunda achar from Bhilwara. The green market fruit is the form used for both pickle and subzi.