How to make Karonda cherry in factory скачать в хорошем качестве

How to make Karonda cherry in factory

Karonda Cherry Full processing video Full Machinery Material and Plant Set-up For Consultant Contact us +919670983033 Call & WhatsApp Benifit of Karonda Cherry Karonda fruits are small berries, averaging 1 to 3 centimeters in length, and have an oval to ovoid shape with curved ends. The berries grow in clusters of 3 to 10 fruits and ripen at different stages, giving the shrub a multi-colored appearance. When young, the fruits are green to white, transitioning into a bright red-pink hue, finally ripening into a dark purple, almost black shade with maturity. The thin but tough skin will also change from taut, smooth, and glossy to slightly wrinkled with some give when ripe. Underneath the surface, the flesh ranges from pale red to crimson, depending on the degree of ripeness, and is aqueous and soft, encasing 2 to 8 flat, brown seeds. When harvested, the fruits may also emit a milky white latex that should be removed before eating. Karonda fruits have a subtly sweet, herbal taste with prominent sour, bitter, tart, and acidic notes. Each berry will vary in flavor depending on the growing environment and maturity. Seasons/Availability Karonda fruits are available in the summer through early fall. Current Facts Karonda fruits, botanically classified as Carissa carandas, are sour, subtly sweet berries growing on a woody shrub belonging to the Apocynaceae family. The ancient species is naturalized in tropical and subtropical regions throughout Africa, Asia, and Southeast Asia and is primarily used as a living fence, medicinal ingredient, and edible food source. The plants also range in availability, with some regions of Malaysia considering Karonda fruits to be rare, while other areas of India and Africa regard the plant to be abundant. Karonda fruits are known by many regional names, including Kerenda or Karanda in Malaysia, Kerendang, Buah Renda, and Samarinda fruit in Indonesia, Namdaeng and Nam Phrom in Thailand, and as Karanda, Kerenda, the Bengal Currant, and Caranda fruit. Karonda fruits are not cultivated commercially and are foraged from wild and garden plants for sale in local markets. Nutritional Value Karonda fruits are an excellent source of iron to help transport oxygen within the blood and vitamin C to strengthen the immune system, boost collagen production, and reduce inflammation. The fruits also provide phosphorus, vitamin A, and calcium. In traditional medicines of Asia and Africa, Karonda fruits are utilized for their anti-inflammatory properties and are believed to help with indigestion, colds and flu, and anemia.