Phalsa

Phalsa (Grewia asiatica) is a distinctive South Asian superfruit native to India, Pakistan, and Bangladesh. Also known as Indian sherbet berry, phalsa delivers excellent vitamin C (28% DV per 100g), excellent vitamin A (9% DV), exceptional hydration (88% water), and distinctive tart-sweet flavor prized in traditional summer beverages and South Asian cuisine.

Phalsa delivers excellent vitamin C (28% DV per 100g) for immune support, excellent vitamin A (9% DV) for vision health, exceptional fiber (10% DV) for digestive wellness, copper (8% DV), manganese (8% DV), potassium (5% DV), and comprehensive polyphenols. At 48 calories per 100g with ultra-low glycemic index (28), phalsa provides exceptional nutritional benefits.

Phalsa is called the Indian sherbet berry because it has traditionally been used to make cooling, refreshing sherbet beverages throughout South Asia. The fruit's exceptional hydration (88% water) and tart-sweet flavor make it ideal for traditional summer drinks and cooling preparations that are central to South Asian summer wellness.

Yes, phalsa is excellent for immune support with excellent vitamin C (28% DV per 100g), excellent vitamin A (9% DV), comprehensive polyphenol and flavonoid content, copper (8% DV), and traditional Ayurvedic immune-supporting properties. The exceptional antioxidant profile makes phalsa highly effective for robust immune wellness.

Phalsa has a distinctive tart-sweet flavor with berry notes and refreshing complexity. The taste varies by variety: Indian phalsa is distinctively tart with balanced sweetness, Pakistani varieties have enhanced sweetness with good tartness, and Bengali varieties offer bold tart notes with concentrated complexity.

Phalsa has an ultra-low glycemic index of 28 and glycemic load of 3 per 100g serving. Combined with exceptional fiber content (10% DV) and hydration profile, this makes phalsa excellent for blood sugar management, stable energy, and comprehensive metabolic wellness.

Fresh phalsa berries are available at South Asian markets, specialty produce shops, farmers markets, and grocery stores, particularly during peak season (April-June). Year-round options include frozen phalsa berries, phalsa sherbet syrup, phalsa cordial, and products from specialty retailers and South Asian online vendors.

Eat fresh phalsa berries raw as tart-sweet snacks or blend into smoothies. Make traditional sherbet by dissolving phalsa syrup in cold water with mint and spices. Prepare fresh juice for immediate consumption. Create cordials for year-round use. The distinctive tart flavor pairs beautifully with honey, mint, lemon, and cooling spices.