This rare tropical fruit is creamy, mildly sweet and grows for just 1 season. Chef Kunal Kapur has even shared a chutney recipe for it

Ram phal or persimmon may look like an unripe tomato at first glance, but this lesser-known tropical fruit has a story of its own. Known as ‘bullock’s heart’, ram phal belongs to the custard apple family and is grown seasonally across India, particularly in Assam, Gujarat, Maharashtra and West Bengal. Creamy and mildly sweet, this rare fruit is often regarded as a superfood, making it an interesting addition to the seasonal fruit basket. While it remains unfamiliar to many, ram phal is finding new ways onto the plate. In fact, celebrity chef Kunal Kapur has shared a delicious chutney recipe featuring this unusual fruit.

For the unversed, ram phal grows and yields its fruit during one specific seasonal window each year, typically from March to May during the summer months. As it typically grows in the wild and is not grown as a commercial crop, it is unlikely to find ram phal in shops and malls.

Ram phal health benefits

Supports heart health: Ram phal combats hypertension and stroke risk, making this fruit an exceptional natural booster for your cardiovascular system, as per the International Journal of Nutrition.


Good for digestion: Packed with dietary fibre, ram phal keeps your bowel movements regular while cultivating a thriving, balanced gut environment.

Rich source of antioxidants: Loaded with polyphenols, tannins, and vitamin C, both the fruit and leaves actively shield your arterial health, according to NIH.

Boosts vision: Carotenoid-rich vitamin A, along with vitamins C and K, shields your retinas from oxidative damage and preserves sharp sight, claims the International Journal of Health Sciences and Research.

Helpful in weight loss: Ram phal’s low calorie count paired with high fibre keeps you satisfied longer, making weight management effortless and healthy.

Chef Kunal Kapoor’s ram phal chutney recipe

In 2024, chef and restaurateur Kunal Kapur, known for his association with MasterChef India, turned the seasonal fruit into a simple homemade chutney. The recipe requires no elaborate cooking setup or hard-to-find ingredients, making it easy to recreate. To begin, the leafy top of the ram phal is removed before the fruit is thinly sliced.

View this post on Instagram

A post shared by Kunal Kapur (@chefkunal)

Meanwhile, 3/4 cup water is heated in a pan and combined with 1/3 cup vinegar, 1/3 cup powdered sugar, 1 tablespoon minced garlic, 1/3 cup salt and chilli flakes. Once mixed, 200 grams of sliced ram phal is added and cooked for around 12 minutes. The cooked mixture is then transferred to a blender and processed until silky and smooth. The resulting chutney can be served as a flavourful accompaniment.