Photo: Barahar – the bumpy beauty that caught my eye at the market.

There’s something about a Thursday retail market day at Southern Wholesale Market in Debe that always pulls me in — the chatter, the colours, the smell of fresh herbs and ripe fruit all tangled in the air. I never go with a strict list; I prefer to wander and see what’s calling my name that week. Sometimes it’s a bunch of callaloo bush so green it almost glows, sometimes it’s a few odd-shaped mangoes that look too interesting to ignore.

But this time, it was something else entirely.

As I made my way past the usual stalls, I spotted a pile of lumpy, bumpy, golden fruits that looked like they’d been sculpted by someone with a great sense of humour. I stopped. Tilted my head. Smiled.
“Now that looks interesting,” I thought.

Naturally, I asked the vendor what it was.
He grinned, clearly pleased I’d noticed. “That’s barahar,” he said.

                             Photo: Barahar fruits for sale at the market

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🥭 First Taste

I’d heard the name before — faintly, from my mother — but I’d never actually seen one. Of course, I bought a few. How could I not?

Once home, I sliced one open, and the surprises kept coming. Beneath that tough, yellowish skin was a soft, golden pulp — a little sticky, a little fibrous, and with a scent that reminded me of mango and tamarind.

The taste? A tangy-sweet burst with a hint of citrus and tropical warmth. Not too sweet, not too sour — just enough to make you go back for “one more piece.”

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🍴 How People Use It

The vendor told me some folks eat it fresh, while others turn it into jam or sweet chutney. In a few Asian countries, the ripe fruit is even fermented into a refreshing drink. The unripe ones, he said, can be cooked down into savory dishes — much like green mangoes. (Hhmm, not so sure I want to try that just yet)😆

It’s a versatile little fruit with plenty of personality — one of those market finds that makes you wonder how you’ve gone this long without noticing it.

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🍋 Quick Barahar Guide

What to look for         Details

- Colour: Golden-yellow skin with light brown speckles  

- Texture: Firm but slightly soft when pressed; knobbly bumps are normal 

- Taste Notes: Tangy-sweet with hints of mango and tamarind  

- Enjoy It: Fresh, in jams or chutneys, or blended into smoothies  

- Storage Tip: Keep at room temperature until ripe, then refrigerate to extend freshness   

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🌿 A Hidden Health Boost

A bit of research revealed that Artocarpus lacucha — its rather serious scientific name — is packed with antioxidants and vitamin C. Traditionally, it’s used for digestion, skin health, and strengthening the immune system.
So, behind that quirky exterior, barahar hides a whole list of wellness perks.

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🧺 An Unusual Find Worth Talking About

What I love most about this fruit is that it’s a reminder of how much beauty and wonder we walk past every day — sometimes literally sitting on a market table. Not every treasure wears a smooth, shiny skin. Some come with bumps, curves, and stories that go back generations.

So next time you wander through your local market, keep your eyes open for the unexpected. You might just find something like barahar — a curious little fruit with a whole lot of charm.

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🌸 Did You Know?

• Barahar belongs to the same family as breadfruit and jackfruit.

• In some regions, it’s also known as monkey fruit or lakoocha.

• Traditional healers prize it for its antioxidant and digestive benefits.

• The pulp contains compounds believed to support skin health and immunity.

• The wood of the tree is used for furniture and natural dyeing — talk about a multitasker!

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 Happy Gardening!

The Grey-Haired Gardener

Grey hair, green thumb, garden savvy.
(And always a soft spot for nature’s oddballs.) 🌿