Jalpai is an Indian olive. The scientific name for this fruit is Elaeocarpus serratus. It is native to the Indian subcontinent and is particularly common in Bangladesh and parts of India. The olives that we are used to eating are the fruits of the olive tree (Olea europaea) and are native to the Mediterranean region. They are cultivated in various countries around the world.
Normal olives come in various shapes and sizes depending on the variety. They can be small or large and come in different colors, including green and black, whereas Jalpai tend to be a small, round fruit with a greenish-yellow color when ripe.
Green olives tend to be bitter and have a firmer texture, while black olives are milder in flavor and have a softer texture. Normal olives have a range of flavors depending on the variety and processing methods, however, Jalpai have a unique flavor profile that combines sweetness and sourness. It is described as tangy and slightly astringent. This is why they tend to be commonly used in pickles, chutneys, and traditional desserts in the Indian subcontinent. They are also enjoyed fresh!
Jalpai may not be as widely recognized as some other fruits, but it holds significance in its native regions and is cherished for its distinct flavor and cultural value. Jalpai is rich in vitamin C and dietary fiber. It also contains antioxidants, which are beneficial for overall health and well-being.
In Bangladesh, Jalpai holds cultural importance and is associated with the celebration of the Bengali New Year (Pohela Boishakh). The fruit is often shared and enjoyed during festive occasions.
