THE GREEN SOUR PLUM OR GORDOUL OF KASHMIR

                                             

                   

                                     

GORDOUL  OF KASHMIR OR THE GREEN SOUR PLUM.

I vividly remenber my sisters going to Zeethyaar  ( the ancient Zeashta Devi Temple )   in late spring  season   and bringing some  Gordouls with them . They would  pluck this stuff   from trees in the adjoining forest   .Mother would cook them with potatoes , leesa and other green vegetables . Mouthwatering   . Kashmiris used Gordoul as appetiser. 

Gordoul....Not Allu Bukhara as such but a hard and sour variety of it that was excellent for chutneys and cooked  with vegetables . Known as green sour plum, Gordoul entered  a phrase status in Kashmiri language ," Kahan painsan peyam Gordael paav" means to pay heavily for something which is otherwise free.

Packed with vitamin C, fibre, and antioxidants, green plums offer multiple benefits.In the US , I was told this :-

"Since it is high in potassium, it serves as one of the prophylactic means for the heart diseases. Green sour plums positively influence our nervous system. It has calming, relaxative effect.This fruit is not only good for health, but also for the skin and hair." 

I was also told that people from  Iran and Turkey put this fruit to many uses .Green sour plums are known by various names around the world—goje sabz in Iran, janerik or jarareng in Lebanon, erik in Turkey, mei in China, and ume in Japan.

( Avtar Mota )

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