What is Grewia asiatica (phalsa or falsa)?
Grewia asiatica, commonly known as phalsa or falsa, is an evergreen shrub that originates from tropical and subtropical regions of India, Pakistan, and Bangladesh. It then spread throughout Southeast Asia, parts of Africa, and the Caribbean and has become widely cultivated across the world. Phalsa is typically grown from softwood cuttings or seeds, and can grow up to about five feet tall. The plant produces edible tart fruits that can be used for making drinks, juices, or jams. The leaves and bark of the plant have traditionally been used for medicinal purposes in some cultures. All in all, Grewia asiatica is an interesting and versatile plant that is sure to delight any gardener, whether you’re looking for fruits, decoration, or medicinal value.
What does Grewia asiatica (phalsa or falsa) taste like?
When it comes to the Grewia asiatica fruit, taste certainly can be subjective. Some people may describe the taste as slightly tart, as that of a cranberry. Others have mentioned its similar taste to a cran-raspberry mix, whilst some have described it with more tropical notes, such as mango and pineapple. When fully ripe, the phalsa or falsa fruit has a sweet and slightly tart flavor with a pleasant texture. Of course, the best way to know what it tastes like is to try it yourself!
What dishes do you find Grewia asiatica (phalsa or falsa) in?
Grewia asiatica is an incredibly versatile ingredient for use in cooking. In Indian cuisine, phalsa is often used to make a sweet and sour dish called Aam Papad, consisting of spiced phalsa paste and sugar. In Pakistan and Bangladesh, phalsa is often made into a drink known as Falzi or Shikanjvi, which is popular during Ramadan. In Brazil, Grewia asiatica is used to make an alcoholic beverage called Falso Boreal. Similarly, across West Africa, phalsa is often used to make soups, stews, and other dishes. More recently, around the world Grewia asiatica has been used to make jams, chutneys, and other sweets. In short, there are many uses for Grewia asiatica in both traditional and modern cuisines, so the possibilities are endless!