Identity:
Kamranga is a medium-sized tree with many branches. It grows to a height of about 25–30 feet. The trunk is gray in color. The leaves are green and about two to three inches long. When young, the leaves have a reddish tint, later turning fully green.
Small flowers grow in clusters from the ends of the branches. These flowers have a reddish hue. Flowering begins in June, and by September the entire tree is full of blossoms. Fruits begin to appear afterward and start ripening from November.
The fruit has five prominent raised ridges along its surface and is about three to four inches long. When unripe, the fruit is green; when ripe, it turns yellow and becomes fragrant.
Unripe kamranga is extremely sour, while ripe fruit has a sweet-and-sour flavor. It can be eaten fresh, made into chutney, or pickled.
Commonly, two types of kamranga are found—one predominantly sour and the other sweeter.
Uses:
The flowers, leaves, and roots of the kamranga tree are used medicinally. It primarily acts on the circulatory and digestive systems.
Kamranga is highly beneficial for piles, liver pain, wind-related disorders, and diarrhea. It helps cleanse the system and promotes proper urination.
Juice from ripe kamranga fruit works very well in cases of bloody diarrhea, liver diseases, and conditions requiring increased strength.
 is a medicinal fruit tree whose flowers, leaves, roots are used to support liver health, digestion, and to treat piles.){kind=link}