Kashmir is a place where unreal natural beauty unfolds itself the moment you set foot here. Kashmiri fruits are not only popular in India but are also relished throughout the world. Large scale cultivation of fruits in Kashmir dates back to old scriptures like ‘Raj-tarangini’ and travel accounts including those of famous Chinese traveler Huien Tsang. Come, explore this journey to find out about some of the unheard fruits here.
Locally known as Num Tsoonth, Quince, a unique fruit with golden-yellow color and a distinct aroma is hard and astringent when raw and becomes tender and develops a delightful flavor when cooked. Their aromatic character makes quinces a favorite ingredient in Kashmiri cuisine. A popular ingredient in Kashmiri cuisine, they add a unique flavor to dishes like Murabba, jams, jellies, and chutneys.
Do you know where Dubai gets a taste of juicy, fresh, red Mishri Cherries from? From Kashmir, which produces 95% of total cherry production in India with varieties such as makhmali cherry, Italy cherry, double cherry. The incredibly sweet mishri cherries are high in nutrients such as minerals, vitamins, and plant components that are beneficial to overall health.
Kashmir valley cultivates around 1500 hectares of plums. The lush orchards of plum trees which include centros plums, chogandhra and silver plums, contribute to the scenic beauty of Kashmir’s landscape and add to the region’s agricultural diversity.
If you bite into juicy red strawberries in Kashmir, chances are the fruits are from the village of Gasoo. Farmers who once grew paddy are tasting commercial success after switching to strawberry cultivation, making Gasoo village a hub that supplies strawberries to almost the entire valley.
Shah tul or king mulberry is a variety that was brought from Iran, hence the name. Its tree is such that it bears more fruit than leaves. The fruit is rich in vitamin C and is least prone to diseases making it a rare organic fruit
A kind of stone fruit, grown in abundance, juicy, succulent and pulpy peaches or Tse’nunn are grown in Kashmir and are a part of the region’s agricultural produce.
Pomegranates, the fruit of the dead are appreciated for their sweet and juicy arils and their vibrant red color. Known as Də̄n in Kashmiri, the fruit is enjoyed fresh when in season, typically during the autumn months.
The picturesque orchards in Kashmir, surrounded by the stunning Himalayan landscape, not just add to the scenic beauty of the region but also contribute to the rich agricultural diversity of the valley.
Kashmir’s orchards are not a one-fruit wonder but a symphony of flavors and colors that echo through the hills and valleys. Cherries, like droplets of joy, dangle from branches, waiting to delight palates with their tangy sweetness. Pears, plums, and peaches join the chorus, each with its own unique taste and story. Apricots, the “golden eggs” of Kashmir, turn the landscape into a mosaic of orange as they dry in the sun, becoming a staple ingredient for the region’s delectable cuisine.
In the heart of the Indian subcontinent lies a land that seems to have been crafted by the hands of artistic gods. This enchanting region, Kashmir is a canvas painted with vibrant hues of orchards, where every season brings forth a new masterpiece of nature’s bounty. Beyond its captivating landscapes, Kashmir has emerged as a prolific hub of fruit production, where the synergy of temperate climate, fertile soil, and traditional farming practices has given rise to a vibrant tapestry of orchards and bountiful harvests. This story delves into the realm of Kashmir’s fruit production, exploring the diverse fruits that flourish under its azure skies and narrating the story of a land where nature’s bounty meets human ingenuity in perfect harmony.
This region’s fruit production not only sustains local livelihoods but also contributes significantly to the national economy, earning its place as a vital cornerstone of India’s agricultural prowess.
Kashmir RootStock 