Pickled carissa
Pickled carissa is a tangy, savory condiment made from the fruit of the Carissa carandas plant, commonly known as the Natal plum or karanda. The small, tart berries are typically pickled in a brine of vinegar, salt, and spices like chili and turmeric, creating a preserved side dish or accompaniment. It is a popular item in South Asian cuisine, particularly in Indian households.
🍽️ Nutrition at a glance
This dish is low in calories and virtually fat-free, with the primary macronutrient being carbohydrates from the fruit and any added sugar. It is a good source of dietary fiber and provides notable amounts of vitamin C and antioxidants from the carissa fruit.
Nutrition breakdown
| Calories | 25 kcal |
| Protein | 0.5 g |
| Carbs | 6 g |
| Fat | 0 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 380 mg |
| Vitamin C | 15 mg |
| Potassium | 120 mg |
| Iron | 0.5 mg |
| Calcium | 20 mg |
| Vitamin A | 30 IU |
| Antioxidants | Polyphenols |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
Pickled carissa is a classic example of using pickling as a method to preserve seasonal fruit and enhance its natural tartness. Nutritionally, it offers a concentrated dose of plant compounds and can be a low-calorie way to add flavor and probiotics (if fermented) to a meal.
