Blood fruit (Haematocarpus validus) is an evergreen perennial creeping woody climber native to South East Asia, mainly distributed in India, Bangladesh, Indonesia, Singapore, Thailand, and Sri Lanka. It is capable of growing in a range of conditions from very dry environments to highly acidic soils. In India, it is found growing wild in Andaman & Nicobar Islands, Arunachal Pradesh, Mizoram, Tripura, Assam, and Meghalaya.
The taste of blood fruit is sweet and acidic with a pleasant flavor when ripe. The fruits have high levels of anthocyanin which give them their distinct true blood red color. This natural color can be used as a coloring agent for food products such as soft drinks or desserts and avoid the health risk associated with artificial colorings. Other common names for the fruit include Khoon phal, Roktogula/Lalgula/Rosco/Thoyphal Te.pattang Theichhung-sen/Ranguichi/Raktaphal/Sohsnam.
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The Unique Taste
The unique taste of Blood Fruit is what makes it so popular in its native regions. The blood-red pulp has a sweet-sour taste, which gives it a distinct flavor that many people find enjoyable. It’s often described as having a tartness that is balanced out by the sweetness of the fruit. This combination makes for an interesting and flavorful experience that is unlike any other fruit.
Origin/Ethnic/Cultural Info
Researchers from Central Island Agricultural Research Institute in Port Blair, ICAR Research Complex for North Eastern Hill Region in Barapani and College of Agriculture in Tripura have developed a nursery protocol to improve the cultivation of the Haematocarpus Validus, commonly known as the ‘blood fruit’. This rare fruit is found mainly on Middle Andaman Islands and Tripura.
To aid germination, researchers had to treat the seeds before planting due to their dormancy issues. Additionally, dimethylsulphoxide was found to be the best solvent used to extract chlorophylls and carotenoids from the fruit’s pigmentation. There are more ongoing studies into discovering what gives its red coloration.
The plant flowers once a year between April and June with green fruits that turn red upon ripening. The Andaman Islands’ variety typically has darker colors than others in different areas. Furthermore, its unique genetic makeup could potentially be lost because of natural disasters which is why promoting its cultivation is key to preserving it.
Cultivation
Cultivating Blood Fruit is not an easy task as the tree requires specific environmental conditions in order to thrive. It needs a tropical climate with plenty of sunlight and humidity and prefers sandy or loamy soils that are well-drained. The tree should be planted in an area with good air circulation to prevent fungal diseases.
Seasons/Availability
Blood Fruit is available in its native regions. However, the peak season for harvesting Blood Fruit is between April and June when the tree flowers produce its green fruits that turn red upon ripening. The Andaman Islands’ variety typically has darker colors than others in different areas. In India, it is found growing wild in Andaman & Nicobar Islands, Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, and Tripura.
Nutrition Facts
Blood Fruit is a good source of dietary fiber and contains vitamins A, B6, C, and K. It also has minerals such as calcium, iron, and magnesium. One cup of Blood Fruit provides approximately:
- Calories: 66
- Total Fat: 0.3 g
- Sodium: 2 mg
- Potassium: 488 mg
- Carbohydrates: 16 g
- Dietary Fiber: 3.4 g
- Protein: 1.2 g
Health Benefits
Blood Fruit is packed with essential vitamins and minerals that can provide numerous health benefits. It is a good source of dietary fiber which helps to promote regularity and maintain a healthy digestive system, curing hepatic diseases, anemic and inflammatory conditions in ethnic medicine. The high levels of vitamin C in Blood Fruit can help to boost the immune system and protect against infection. Additionally, the potassium found in Blood Fruit can help to regulate blood pressure and reduce the risk of stroke.
How to Enjoy
Blood Fruit can be enjoyed in a variety of ways. It can be eaten fresh, added to salads and smoothies, or used as an ingredient in recipes such as jams, jellies, and sauces. The sweet-tart flavor of Blood Fruit makes it a great addition to desserts like pies, tarts, and cobblers. Additionally, its pulp can be used to make refreshing drinks or blended with other fruits to make delicious juices.
