An Ayurvedic favourite, Indian hog plums are as healthy as they are flavourful.
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What’s on My Plate? Indian hog plum. This fruit is known by many names including amra, wild mango, abeda, ambada, amda, and junglee aam. Juicy and sour, Indian hog plums are a culinary treat with ample health benefits.  

Superpowers: Indian hog plums are revered in Ayurveda. And not just the fruit—the leaves, bark, and root of the Indian hog plum tree are used for their medicinal properties. According to a review on the pharmacology of the Indian hog plum, published in 2014 in the International Journal of Pharmaceutical Sciences and Research, the fruit contains phytosterols which when consumed can keep blood cholesterol levels in check, thus reducing the risk of heart disease. Moreover, several studies in recent years have also found Indian hog plums to be an effective remedy for ailments such as diarrhea, ulcers, cancer, and diabetes. Indian hog plums are also considered to possess more free-radical hunting antioxidants than vitamin C. The fruit also has anti-microbial properties that can combat pathogens like E.Coli. 



Where to Buy: The Indian hog plum is a seasonal fruit which takes over the country in the monsoon. That said, hog plums in India aren’t commercialized as of yet—so you’ll have better luck scouting for them in local markets, with indigenous vendors rather than department stores. 

Eat This: When it comes to Indian hog plums you can do what the Goans do, and prepare a spicy curry. Or, you can make a pickle with the tender fruit. Take a cue from the Assamese, and prepare fish and hog plum curry (the fruit can be added to any curries and lentils to give the dish an astringent taste). If all else fails, make a sweet-spicy hog plum chutney with grated coconut, spices, and jaggery. 

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