The popular and juicy summer fruit found in the Himalayan region is known as “Kafal.” This fruit is mostly found in cooler areas like Uttarakhand and Himachal Pradesh, at altitudes of 1300 to 2100 meters, for a few months between April and June. It has a sweet and sour taste. The scientific name of Kafal is Myrica Esculata. It is deep red, juicy, and resembles strawberries and blackberries, often eaten with black salt.
It is also known as “Bayberry and Box Myrtle” in English. Besides being delicious, this fruit is rich in medicinal properties and provides a cooling effect. Kafal is rich in antioxidants, vitamins, iron, calcium, and zinc, which boost the body’s immunity. Kafal is also a major source of livelihood for local villagers.
In Uttarakhand, a festival known as the “Kafal Festival” is organized to preserve Himalayan culture, promote sustainable tourism, and welcome the Kafal season. This festival is a cultural celebration held at DevariyaTal in Sari village in Rudraprayag district, Uttarakhand. Organized by the Pandavaas Group and the Himalayan Folk Festival, it aims to address issues such as forest fires and uncontrolled waste management, and promote traditional folk culture. It is celebrated in the month of Chaitra (March), when the Kafal fruit begins to ripen in the mountains. This three-day festival includes Garhwali music, folk dances, discussions on environmental conservation, nature photography, workshops, and community participation, with visitors enjoying traditional mountain cuisine.
Medicinal Properties Of Kafal
- Digestive System: Rich in antioxidants, this fruit provides relief from stomach aches, diarrhea, and indigestion.
- Tree Bark: Used medicinally for sore throats and toothaches, and also for tanning.
- Stress reduction: Relieves mental stress and physical fatigue.
- Immunity and dehydration: Reduces summer dehydration and boosts immunity.