Lapsi (Choerospondias axillaris):
Processing and Product Information
2. Processing methods
Fresh washed lapsi Pickle
Candy
Boil in water
(lapsi:water = 2:1)
Boil in water
(lapsi:water = 2:1)
Drain water
Peel fruits
(manually
Remove seeds
Why process lapsi fruits?
⇒
⇒
⇒
⇒
Boil until mixture
thickens
The fruit is rich in vitamin C
Processing reduces post-harvest losses
Processing increases the shelf-life of the fruit
Processing adds value and increases income
Add spice mix and
salt and mix
Potential processed
products
Poor into jars
and seal
Pulp
Pickles
Fruit leather
Candy
Powder
How to process lapsi fruits?
1. Pre-processing into pulp
Cook for 30 min
Cool at room
temperature
Fresh washed lapsi
Drain water
Add sugar (1:1)
Grind spices
(coriander, cumin,
cloves, cardamom,
chillies, pepper)
and mix with
mustard oil
Packaging and
Storage
Seal in polythene
bags or pack in
clean, tightly
capped glass or
plastic jars. Store
in a cool, dark
place for several
months.
Peel fruits
(manually
Mash peeled fruits
Add sugar (1:1)
Remove seeds
Packaging and
Storage
Mix
Pack in polythene Place portions of
pulp or spread
bags, jars, tins or
pulp (1 cm thick)
card board caron trays
tons and seal.
Store in a dark,
Dry for 4-5 days
cool place for
several months.
Cut into pieces
Pack + seal
Roll over sugar
powder
Leather
Fresh washed lapsi
Fresh washed lapsi
fruits
Boil in water
(lapsi:water = 2:1)
Drain water
Peel fruits
(manually)
Boil in water
(lapsi:water=2:1)
until peel splits
Mash peeled fruits
Drain water
Mash fruits with
peel
Remove seeds
Spread in a thin layer on trays
Mash peeled fruits
Dry for 2-3 days
Dust with starch
Remove seeds
Cut into pieces or strips
Add salt and mix
Roll like a scroll (optional)
Place in containers
and seal
Store
Packaging and Storage
Pack in heat-sealed polythene bags
or in clean, well sealed glass or
plastic containers. Store in a cool,
dark place for several months.
Pack + seal
White lapsi
leather
Packaging and Storage
Black lapsi
leather
Pack in heat-sealed 400 gauge polythene bags and store in a dark, cool
place for up to 9 months.
Fruits for the Future
References:
Azam-Ali, S. (2003) Assessment of the current status of post-harvest handling, processing and marketing of underutilised tropical
fruits in Bangladesh, India, Nepal, Sri Lanka and Vietnam. ICUC, Southampton, UK.
Shanley. Center for International Forestry Research, Jakarta, Indonesia: 9-12.
Shakya, D.B. (2002) Status report of processing and marketing of underutilised fruits in Nepal. In: Fruits for the Future in Asia.
Editors: N. Haq and A. Hughes. ICUC, Southampton, UK: 156-181.
Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ- This publication is an output from a research project funded by the United Kingdom Department of International
ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519
Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry
Email: [email protected] Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK Research Programme].