Sunday mornings were magical for me as a child. The highlight was my baba’s (grandfather) trip to the local vegetable market. Every return brought a familiar joy I yearned for — a new batch of fresh produce.

Among the greens and potatoes in his old jhola (bag), there were the treasures I sought: karonda (Indian cranberry), small and jewel-like fruits in green and red hues.

Ignoring my amma’s (grandmother) gentle prompt to wash them first, I’d dive right in to taste the mouthwatering tartness. The karonda’s burst of flavour was pure delight — a flavour that lingered in our afternoon meals.

Amma transformed these berries into tangy chutneys. Surplus harvests were pickled, preserving the summer’s bounty to enhance meals long after the season passed.

Karonda has spread joy across the country, and the best part? It is easily grown at home.

Here’s your guide to cultivating this hardy, drought-tolerant fruit during the........

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