General Information
Tindora’s fruits are ovoid to ellipsoid in shape and so petite they are often referred to as a “berry”. They range in size from 1″ to 2 1/2″ in length. Their skin is smooth with variegations of green and white. The translucent white flesh of the fruit resembles the appearance and flavor of a cucumber, bearing countless seeds that develop a red hue. The flesh is both crunchy and succulent in texture with a mildly bitter aftertaste. Mature fruits become soft and develop a sweeter quality. Depending on variety, a mature Tindora fruit’s skin color can also become bright red. These varieties are commonly referred to as “Big Red”.
Tindora is grown for its nutritional and medicinal benefits as well for its culinary purposes. It is a good source of several micronutrients, including Vitamin A and beta carotene. It has been shown to have hypoglycemic and antioxidant properties. It has also been used medicinally in Ayurvedic practices in India as an anti-oxidant, anti-triglyceride, and anti-bacterial. Tindora has been used to treat jaundice, abscesses and high blood pressure.
Tindora plants are native to tropical Africa and Asia. Since their first cultivation, Tindora has been introduced as a food crop in the Far East, the Caribbean, Southern United States and the South Pacific, including Hawaii, where it is listed as a noxious weed as it will inevitably invade natural habitat. It is easily dispersed by both animals and humans, establishes easily and can grow up to four inches per day. There are several varieties of Tindora but regardless of variety, they prefer tropical and subtropical climates.
