Elephant Apple (Ou-tenga-ঔটেঙা)

The elephant apple, scientifically known as Dillenia indica, is a large, round tropical fruit native to Southeast Asia and India. It features a bumpy, thick, green rind that turns yellowish-green as it ripens. Inside, the segmented flesh surrounds numerous flat, brown seeds, and the pulp is gelatinous and aromatic. With a tangy, sour flavor and a slightly sweet undertone, it is widely used in chutneys, curries, and pickles, adding a distinctive tartness to various dishes. Rich in vitamin C, potassium, calcium, and dietary fiber, the elephant apple also holds a place in traditional medicine for its anti-inflammatory and digestive benefits. Thriving in tropical climates, the robust tree can reach up to 50 feet, producing fragrant white flowers and serving as a vital food source for wildlife, including elephants, which gives the fruit its common name.