Over the two years, I have observed one more unique fruit from the Tura range of Garo Hills. A bright red fruit with rich antioxidants and iron content, along with traditional wisdom that could heal ailments, colour food naturally, and revitalize community livelihoods, yet it remains mostly hidden under the dense canopies of forests.
Meet the Blood Fruit, locally known as Khoon Phal (Haematocarpus validus). This dark red fruit grows wild in the dense tropical forests of Northeast India and the Andaman and Nicobar Islands, and is culturally and medicinally valued by ethnic communities for its various health benefits. Despite its numerous potentials, this fruit is very close to becoming forgotten due to being underutilized, under-researched, and under-conserved. Once it was strongly associated with wild edible fruits like Burmese Grape (Baccaurea ramiflora), Jalpai (Ealeocarpus serratus), and Longon (Dimocarpus longan), now, it is urging support for its survival due to indiscriminate deforestation for agricultural land expansion, particularly, arecanut monocropping.
To read more about Blood Fruit, click here http://dx.doi.org/10.21203/rs.3.rs-6829029/v1
Let’s explore the beautiful journey of this forest gem: its ecology, uses, challenges, and why it’s time we bring this Blood fruit into the mainstream.
What is Blood Fruit?
Blood fruit is a woody climber belonging to the Menispermaceae family. Its name is derived from the Greek words haem (blood) and carpus (fruit) due to its red blood pulp.
In India, this species is naturally distributed in Meghalaya, Tripura, Mizoram, and the Andaman & Nicobar Islands in both wild and semi-wild form. Traditionally collected from the forest as non-timber forest produce (NFTP) by ethnic groups in India, Bangladesh, and parts of Southeast Asia, the fruit has long been used in ethno-medicine, traditional cuisine, and rituals.
What is Blood Fruit?
Blood fruit is a woody climber belonging to the Menispermaceae family. Its name is derived from the Greek words haem (blood) and carpus (fruit) due to its red blood pulp.
In India, this species is naturally distributed in Meghalaya, Tripura, Mizoram, and the Andaman & Nicobar Islands in both wild and semi-wild form. Traditionally collected from the forest as non-timber forest produce (NFTP) by ethnic groups in India, Bangladesh, and parts of Southeast Asia, the fruit has long been used in ethno-medicine, traditional cuisine, and rituals.
Nutritional treasure house
If food could be medicine, blood fruit would be a leading prescription. Its rich blood red color is due to the presence of anthocyanins, potent antioxidants that fight inflammation, slow aging, and protect the heart.
Scientific studies have revealed its rich nutritional profile:
| Nutrients | Amount per 100 g (Dry weight) |
| Iron | 57.29 mg |
| Potassium | 1740–1890 mg |
| Vitamin C | 13.15–17.94 mg |
| Choline | 197.81 mg |
| Protein | 7.60 % |
| Total Sugar | 7.14 5 % |
| Beta-carotene | 132.8 IU |
