RAMPHALA FRUIT

RAMPHALA FRUIT

Ramphals are a wild fruit, growing throughout the tropical regions in India Assam in the East, West Bengal, Gujarat, Maharashtra, and throughout the lower southern states. The trees grow well in elevations up to 1300, but no higher. Fruits need warmth and humidity, but can tolerate cold conditions reasonably well.In some regions, the fruits are available year-round but the main season for ramphal occurs during March through May. While fall’s sugar apples are the more popular of the two due to its wider areas of cultivation, it’s still possible to find ramphal when in season.Ramphals seldom appear in generic produce shops. A few large metro city malls selling specialty produce may have the occasional ramphal, but it’s a greater likelihood to find them in the villages in which they grow.

Ramphals are uncomplicated in their structure—simply cut in half and scoop the flesh out with a spoon as one would a custard apple or sapota. Spit out the large shiny black seeds centered in every fruit. The skin itself is not edible. To strain the pulp for culinary uses, mash the pulp and press it through a small colander or strainer.Because the seeds are so large, a fine sieve is not necessary. In fact, using a cheesecloth or fine sieve will most likely result in diluting the pulp with water to process the pulp’s thick, custardy consistency.

Store ramphals at room temperature if they need time to soften. Once soft and ripe, the highly perishable fruits will only keep for a day or two. Storing in the refrigerator will only prolong the fruit’s sweet flavor for another two days. Once overripe, ramphals taste and smell musty, losing all edibility.  Additionally, chilling below 10C or lower will resilt in blackened, less sweet fruit.It’s possible to freeze ramphal pulp, but the tast will be noticeapply affected and far less palatable than its fresh state.

In their unripe state, ramphals are pale green, hard to the touch and have shiny green skin. As they ripen, the fruits feel heavy for their size and grow soft to the touch. The exterior color of ripe ramphals varies considerably and should not be taken into too much consideration: Some are pale yellowish brown, while others are a dusky purple. Others remain yellowish green, while some transform to a lovely crimson color. Ramphal’s profile is very similar to a sugar apple (or, sitaphal): its texture is creamy yet slightly granular, especially nearest to the skin. The taste is mildly sweet; like custardy bananas and vanilla. However, the taste of bullock’s heart differs from sugar apple in a few distinct ways—first, bullock’s heart is not as sugary. Secondly, ramphal compensates for a lack of sweetness with a smoother, butterier consistency. As an added bonus, ramphals have fewer seeds. Still, most would prefer a sugar apple if given the choice.While ramphal’s status as a wild fruit creates great diversity in its exterior color, it also creates great variability with taste. The above description is the most glowing review provided, as some comment that bullock’s heart possesses an unpalatable coarse texture and and an offputting musky taste as it nears overripening. So the real answer as to the taste of ramphal is this: It depends.

Health Benefits of Bullock’s Heart

Ramphals are high in vitamin C, a nutrient that boosts the immune system, keeps skin healthy and assists with repairing wounds and cuts. The fruit also contains a fair amount of potassium, which helps the body regulate its electrolyte balance, enhance muscle growth, and improves the body’s ability to process waste.According to the book, “Indian Medicinal Plants,” ramphals have several traditional health benefits. The leaves act as an insecticide, styptic, antihelmintic, and, when applied externally, as a suppurant (or, aids in the elimination of pus). The ripe and unripe fruits combat dysentery; the bark is a potent astringent and vermifuge. In the Southeast Asian traditional medicine system, Unani, leaves are used as an aphrodisiac and emmenagogue. Just as soursop leaves have a host of health benefits, so too does ramphal:A 2012 study published in the “International Journal of Pharmacy and Pharmaceutical Sciences” found that the leaf extracts showed potent anti-ulcer activity when tested in rats.

--A 2012 study published in the “Asian Pacific Journal of Tropical Medicine” found that leaf and bark extracts have anti-dermatophytic potential, thus having possible skin cosmetics applications.A 2011 study appearing in the “International Journal of Research in Pharmaceutical Sciences” illustrated that the leaves possess anti-helmintic activities

--A 2008 report published in “Food and Chemical Toxicology” found that anonaine (a compound in the ramphal plant and other Annona species) possesses anticancer activities and holds great potential as a nutritional supplement for cancer .According to a 2013 study published in the “Asian Pacific Journal of Pharmaceutical and Clinical Research,” Annona reticulata leaves posess a glucose-lowering effect, thus acting as anantidiabetic.

Prof. John Kurakar