Karonda Processing

Dr. U. D. Chavan
Department of Food Science and Technology
Mahatma Phule Krishi Viyapeeth, Rahuri - 413722
Common Name:
   Hindi -             Karonda  (करोंदा)
  English -         Karonda, Cranberry
  Latin  -            Carissa carandas 
  Family Name- Apocynaceae
  Sanskrit -        Karonda,  Karmard
  Tamil    -         Kalakai
  Telgu       -      Vakkay, Peddakalavi 

  Malayalam-     Karakka 
  Kannada    -    Karjige 
   Gujarati     -    Karamdaa
  Marathi    -   : Karvinda
  Bengali    -     Karamcha
 Karonda Fruits

The karonda fruit is full of vitamin C and is rich source of iron and that makes it good for
those suffering from anemia.
 Introduction: 
 Karonda (Carissa carandas) (करोंदा) is found in throughout India  mainly in the
semi-arid regions. Karonda tree  is widely cultivated in the home gardens, farmer’s
fields and orchards as hedge plant. Karonda is  commonly used as a condiment or
additive to Indian pickles and spices. It is a very hardy, drought-tolerant plant that
thrives well in a wide range of soils. 

 Carissa carandas is a species of flowering shrub in the dogbane

family, Apocynaceae. It produces berry-sized fruits that are
commonly used as a condiment in Indian pickles and spices. It is a
hardy, drought-tolerant plant that thrives well in a wide range of
soils. Common names include karonda (Devanagari: करोंदा),
karamardaka (Sanskrit), vakkay (Telugu), kalakai (Tamil). Other
names less widely used include: karau(n)da, karanda, or karamda.
It is called kerenda in Malaya, karaunda in Malaya and India;
Bengal currant or Christ's thorn in South India; nam phrom, or
namdaeng in Thailand; and caramba, caranda, caraunda and
perunkila in the Philippines. In Assam it is called Karja tenga.
 Distribution:
 Carissa carandas grows naturally in the Himalayas at elevations
of 300 to 1800 meters, in the Siwalik Hills, the Western Ghats and
in Nepal and Afghanistan. It flourishes well in regions with high
temperatures. In India it is grown on a limited scale in Rajasthan,
Gujarat, Bihar and Uttar Pradesh. It is also grows in the
Sri Lanka lowland rain forests.

 Propagation:
 The plant is grown from seed sown in August and September.
Vegetative propagation also is practiced in the form of budding and
inarching. Cuttings may also succeed. The first monsoon shower is
planting time. Plants raised from seed start bearing two years after
planting. Flowering starts in March and in Northern India the fruit
ripens from July to September.
 Karonda tree: 
 Karonda (Carissa carandas)  is an  evergreen deciduous  small to
big shrub usually 2-4 m tall . The stem is rich in white latex and
the branches contain sharp spines . Flowers are small, measuring
3-5 cm in diameter, with white colour. The fruit is a berry, which
is formed in clusters of 3-10 fruits. The fruit is globose to broad
ovoid in shape and contains many seeds. Young fruits are pinkish
white and become red to dark purple when ripe. Ripe fruit color
vary from white, green and pinkish red depending on the
genotype. Flowering starts in the month of  January-February and
fruits mature in May-June. Fruits are generally harvested at
immature stage for vegetable purpose, fully ripen fruits are
consumed fresh or processed.
 Leaves:  The leaves are oblong and conical, 4-6 inch long and 2-3
inch wide, green on the top and brown below.  

 Flowers : White or yellowish flowers are found in groups.

 Fruit: The are avoid with 5-1 hard angles curving upwards, 
glabrous with five to seven wings, woody and fibrous.

 Bark: The bark is smooth gray. The bark is thick, soft and of red
color from inside.. 

   Chemical Constituents: 
The karonda fruit is a rich source of iron and contains a fair amount
of Vitamin C.
 Cultivation
 Karaunda is a very hardly and drought tolerant plant, it thrives well throughout the tropical
and subtropical climates. Heavy rainfall and waterlogged conditions are not desirable. It can
be grown on a wide range of soils including saline and sodic soils.
 Karaunda is commonly grown from seeds. Vegetative methods—air-layering and stem
(hard wood) cuttings are feasible but not very common. Fresh seeds are sown in nursery
during august –September. One- year old seedlings are transplanted. Air- layering is very
successful in karaunda. It can be performed in the beginning of the monsoon. Rooted layers
can be separated 3 months after layering.
 Manuring and fertilization: Karaunda plants grown as protective hedge are hardly
manured or fertilized. Manuring, however used as 10-15 kg well-rotten farmyard manure or
compost/plant  and should be applied before flowering.
 Irrigation:  Water requirement of Karonda is very low. Irrigation after planting and
manuring is essential. Plantation once established does not need much water.
 Storage:   The fruits ripen from July to September in north India. Karaunda fruits mature
100-110 days after fruit set. At this stage fruits develop their natural colour. Fruits ripen
after this stage, taking about 120 days (after fruit set) when they become soft and attain dark
purple/maroon/ red colour. After packing of fruits, they are kept in shade. Fruits harvested at
maturity, can be stored for a weak at room temperature. Fruits can be preserved / stored for
6 months in SO2 solution (2,000ppm).
 History
    Karonda is native to the Indian subcontinent, Myanmar, Malacca
and Sri Lanka, and was introduced to Java where it now runs wild.
Carissa grandiflora is a close relation of Karonda, and this is called
the Natal plum and Hedge Thorn. 

 Karonda as Medicinal tree

  The karonda fruit is  an astringent, antiscorbutic and as a remedy for biliousness
and  useful for cure of anaemia. In traditional medicine the fruit is used to
improve female libido and to remove worms from the intestinal tract. The fruits
has anti-microbial and antifungal properties  and its juice used to clean  old
wounds which have become infected. The fruit have an analgesic action as well as
an anti- inflammatory one. The juice can be applied to the skin to relieve any skin
problems. Traditionally Karonda has been used to treat anorexia and insanity.
    A leaf decoction  of Karonda is used against fever, diarrhoea, and earache.
The roots serve as a stomachic, vermifuge, remedy for itches and insect repellent. 
 Traditional medicinal uses of Karonda
 Traditional healers of Chhattisgarh having expertise in treatment of
different types of cancer from  Karonda. They use its different plant
parts to dress the cancerous wounds and to kill the maggots. To
prepare the Karonda decoction, its roots, flowers, spines, leaves and
fruits are mixed in equal proportion and crushed to make an aqueous
paste. This paste is applied at very initial stages. This paste is boiled
in water and when half quantity of water remains, the boiling is
stopped and lukewarm decoction is used to wash the cancerous
wounds. The healers claim that this decoction is having immense
potential to heal the wound and make it infection free. In many ways,
it acts in more promising ways than Neem (Azadirachta indica) plant
parts. Many healers boil the aqueous paste in Sarson (Mustard seed)
oil and when all watery contents evaporate, the boiling is stopped
and special oil is used for wound dressing.  
  Side effects:  Roots contain cardiac glycosides that can lower
(slightly) blood pressure.
 Karonda other uses
 Karonda is good appetizer. Its regular in the cropping season,
flushes out the intestinal worms. Karonda is used mainly used for
making pickle,  for making jelly, jam, squash, syrup and chutney.
Ripe fruits exude a white latex when severed from the branch. The
fruits have astringent properties and have been used for tanning and
dying.
 The ripe fruit emits a gummy latex when it is cooked, but yields a
rich red juice which clears when it is cooled, so this is used a
refreshing cooling drink in hot weather. It is also sometimes
substituted for apples to make an apple tart, with cloves and sugar to
flavor the fruit. Usually the fruit is pickled before it gets ripened.
Ripe Karonda fruit contains high amount of pectin therefore it is also
used in making jelly, jam, squash, syrup, tarts and chutney. The
sweeter types may be eaten raw out-of-hand but the more acid ones
are best stewed with plenty of sugar.
In Rajasthan karonda fruits are commonly cooked with green chillies
to make a tasty dish taken with chapattis.
 Uses:
 The fruit is a rich source of iron, so it sometimes used in treatment
of anaemia. It contains a fair amount of Vitamin C and therefore is
an antiscorbutic.

 Mature fruit is harvested for pickles. It contains pectin and

accordingly is a useful ingredient in jelly, jam, syrup and chutney.

 Ripe fruits exude a white latex when severed from the branch.

 The roots of the plant are heavily branched, making it valuable for
stabilizing eroding slopes.
 Karonda Benefits
   The Karonda tree has many uses as it is used in traditional
medicine, and modern medical research has found that it has many
beneficial properties. Its leaves feed the tussar silkworm; the wood is
used for making household utensils, such as large cooking spoons,
and the root can be pounded to a paste to make insect repellant. The
fruits have astringent properties and have been used for tanning and
dying. 
   The Karonda  juice can be applied to the skin to relieve any skin
problems. Histamine is emitted from the bruised roots.
 Traditionally Karonda has been used to treat anorexia and insanity.
 The stem is used to strengthen the tendons and the leaves contain
the same triterpene acids as*Lantana camara* or Yellow Sage. It has
anti-pyretic activities helpful in reducing fevers.
 Economics
    The global markets of  raw or mature Karonda fruits are the
most suitable for pickle making, which is liked very much all over
the India. These can also be used for making jelly and candy. Ripe
fruits can be processed into a squash, syrup or a ready to serve
bottled drink. They can also be dried.  Karonda fruit jelly, jam,
squash, syrup and chutney  are of great demand in the international
market. The commercial preparation of jelly, jam, squash, syrup
and chutney are made for domestic use and export by food
processing companies.
 Recent research
    A research study was conducted to investigate anticonvulsant
effect of root extract of  Karonda (Carissa carandas). The results
suggested that ethanolic extract of karanda root helped reduce the
duration of seizures produced by maximal electroshock and delayed
the latency of chemically induced seizures.[Tropical Journal of
Pharmaceutical Research, April 2009]
   Modern medical research has shown that eating the fruit can
lower cholesterol levels and the new lignans that have been found in
the fruit are being investigated. 
Karonda Pickles Karonda Pickles

Karonda Pickles Karonda Chutney

 Karonda Jam

Karonda Sweets Karonda Candy

 Nutrition Facts

Sr. No. Karonda, Serving Size 1cup slices (150.0g)

1. Calories 62 Kcal
2. Total Fat 1.3g
3. Cholesterol 0mg
4. Sodium 3mg
5. Potassium 260mg
6. Total Carbohydrate 13.63g
7. Protein 0.5g
8. Vitamin A 2µg_RAE
9. Thiamin 0.04mg
10. Riboflavin 0.06mg
11. Niacin 0.2mg
12. Vitamin B12 0µg
13. Vitamin C 38mg
14. Calcium 11mg
15. Iron 1.31mg
16. Magnesium 16mg
17. Phosphorus 7mg
Karonda Jam 
Ingredients :
 1/2 kg Karonda ( fruit should not be damaged or spotted)
 1 kg. sugar
 4 cups water
  Method :
 Wash Karonda fruit properly and cut them in halves.
 Take out the pits(seeds) and place the fruit in water.(throw this water as it will be
extremely sour)
 Heat a heavy bottom pan and boil the fruit in new water .
 The moment fruit becomes tender add sugar and keep stirring.
 Some people sieve the fruit after boiling and then add sugar but I love the pieces of fruit
in the jam .
 For those who like smooth jams the tender fruit can be passed through a sieve so a pulp
is obtained.
 Fully Ripe Fruits
Sealing

Washing
Storage

Addition of water (1:0.5)

Marketing

Crushing

Heating upto 80 0C with continuous crushing

Straining to separate seeds, skin etc.

Juice

Pasteurization

Filling cans/bottles

Flow sheet for preparation of karonda, phalsa and plum juice

 Mature pink Karondas

Washing

Cutting into two pieces

Removal of seed

Mixing with salt

Filling in jar

Keeping in sun for 4 days

Sr. Item Quantit Sr. Item Quantity

Frying spices in oil No. y No.
1. Karonda 1 kg 6. Cumin 10 g
2. Salt 200 g 7. Cardamom 10 g
Mixed fried spices with Karonda pieces
(large)
3. Red chilli 15 g 8. Aniseed 10 g
Labeling powder powder
4. Turmeric 10 g 9. Mustard oil 300 ml
powder
Storage
5. Fenugreek 10 g

Marketing Flow sheet for preparation of Karonda pickle

 Karonda fruits (200g)
Karonda fruits (2-3 Kg)

Peeling & homogenization

Peeling & homogenization

Pulp

Pectinase enzyme treatment Pulp

0.2%, 2 h & filtration
Juice
Juice
Adjust 0Brix to 23, acidity
0.7%, addition of DAHP
0.05%, SO2 100 ppm, heating
Pasteurized juice upto 82-85 0C for 30 min
Pasteurized juice
Incubate with yeast culture (Saccharomyces
cerevisiae var. ellipsoideus) at 28 C, 48 h

Add 4% inoculums to

Inoculums
Ferment must at 28 0C, 10 days

Add 0.1% bentonite

Karonda wine Filtration/Centrifuge Pasteurization at 82 0C, 30 min

Flow sheet for preparation of karonda wine

 Sweet Karonda
Dry Karonda

Masala Karonda
आवश्यक सामग्री - Ingredients for Karonde ka Achar
 करोंदे (Natal Plum) - 250 ग्राम
 सरसों का तेल - 1/3 कप
 हींग - 1/4 छोटी चम्मच से आधा
 हल्दी पाउडर - 1 छोटी चम्मच
 सोंफ - 2 टेबल स्पून
 जीरा - 1 छोटी चम्मच
 अजवायन - 1 छोटी चम्मच
 दाना मेथी - 2 छोटी चम्मच
 पीली सरसों - 3 छोटी चम्मच
 नमक -  2  छोटी चम्मच
 लाल मिर्च - 1 छोटी चम्मच
 Chilly Recipe
 करोंदा - 100 ग्राम
 हरी मिर्च - 50 ग्राम
 तेल - 2 टेबल स्पून
 हींग - 2-3 पिंच
 जीरा - आधा छोटी चम्मच
 अजवायन - आधा छोटी चम्मच
 मेथी दाना - आधा छोटी चम्मच
 हल्दी पाउडर - आधा छोटी चम्मच
 धनियां पाउडर - 1 छोटी चम्मच
 सौंफ पाउडर - 1 छोटी चम्मच
 नमक - स्वादानुसार (एक छोटी चम्मच)
 गरम मसाला - 1/4 छोटी चम्मच
 Ingredients for Korande ki Chutney
 Carissa carandus – 100 gm
 Green chili – 3 to 4
 Coriander – 50 gm or 1 small bowl (cut)
 Red chili - ¼ small spoon
 Asafetida – 1 to 2 pinch
 Salt – as per taste
THANKS