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My Native Delicacy | The Lapsi Story

In the bustling markets of New York City, amidst an array of diverse fruits and flavors, there's one fruit that might evoke a sense of nostalgia and adventure for those acquainted with Nepali cuisine—the Lapsi, also known as the Nepali hog plum.

Originating from the mid-hilly regions of Nepal, the Lapsi fruit, scientifically classified as Choerospondias axillaris, holds a special place in Nepali households and culinary traditions. Its tangy, sour taste, reminiscent of tamarind, serves as a versatile ingredient and a cherished childhood memory for many Nepalese.

The Lapsi tree, a sizable plant reaching heights of around 25 meters, produces these small, yellow, fleshy fruits rich in calcium, protein, and sucrose. Interestingly, this tree is dioecious, bearing both male and female species, making fruit harvesting quite a challenge when grown wildly.

However, through grafting techniques, these trees can be managed for smaller sizes and increased fruit yield.

Although native to Nepal, Lapsi can also be found in regions spanning from India to Japan, enriching local cuisines and landscapes. In Nepal, it's commercially cultivated in various areas, including the Kathmandu Valley and districts like Kavre, Sindhupalchwok, and Kaski.

The economic importance of Lapsi is steadily growing, with its fruit serving multiple purposes. The pulp finds its way into pickles, candies, and spicy delicacies, while the peel can be powdered and the seed used for various purposes, from making ointments to acting as fire nuggets. Rich in Vitamin C, the ripe fruit presents an opportunity for both local consumption and international export.

Cultivating this fruit involves strategic planting during specific seasons like January, with a focus on suitable soil and appropriate irrigation techniques. Harvesting occurs as the fruit turns yellow, typically between December and September, allowing farmers to meet market demands or process them into delectable pickles and candies.

Moreover, the art of transforming Lapsi into products like Lapsi Pickle or Lapsi Leather involves skillful preparation, combining the sour pulp with spices and sugar, then drying it to create a flavorful and tangy treat.

In Nepali cuisine, Lapsi plays a crucial role as a souring agent in various dishes, from classic curries to momo chutney and soups, similar to sumac in the Middle East or mango powder in India. The versatility and unique tang it adds to these dishes make it an indispensable part of Nepali culinary heritage.

For those wandering through markets far from the hills of Nepal, encountering the familiar sight of Lapsi can evoke cherished memories of childhood games played with its seeds and the unmistakable taste that once flavored family meals.

The Lapsi story—a tale of a native fruit from Nepal that not only tantalizes taste buds but also weaves together memories of home, tradition, and culinary ingenuity.