Exploring the nutritional and sensory potential of karonda fruit: Physicochemical properties, jam production, and quality evaluation.

Karonda is an indigenous berry fruit known for its unique sour taste and high nutritional value. The lack of awareness portrays the fruit as undervalued and neglected, despite its vast nutritional benefits. The study aimed to explore the physicochemical properties of fresh and dried karonda fruit and its application in formulating a jam product.

Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of L.

L. belongs to the family Apocynaceae. It is a native shrub of Asia, locally known as Karonda or Karanda, and is an underutilized crop throughout the Asian region.