Meet kafal, the rare Himalayan berry that won over PM Modi

Fresh fruits and vegetables are the cornerstone of a healthy life, and India’s diverse terrain nurtures an array of unique seasonal produce. Nestled deep within the pristine Himalayan valleys lies a rare, wild treasure that remains one of the region’s best-kept secrets: the kafal berry (Myrica esculenta).

While beloved by mountain locals for generations, this tiny forest fruit gained nationwide attention when Uttarakhand Chief Minister Pushkar Singh Dhami gifted a basket of freshly harvested kafal to Prime Minister Narendra Modi during a visit to Delhi a few years ago. Captivated by its unique taste, the PM shared his appreciation, turning this humble wild berry into an overnight sensation.

The crimson harbinger of Himalayan summer
For anyone travelling through the winding mountain roads of Uttarakhand and Himachal Pradesh during peak summer, the sight of kafal trees laden with bright red berries is a visual treat. During this brief season, roadside stalls and local markets are flooded with vendors selling these vibrant berries in handwoven baskets. Known colloquially as the state fruit of Uttarakhand, kafal holds a deep emotional connection for the people of Kumaon and Garhwal, signalling the transition from late spring to early summer.

Why is kafal so elusive?
Unlike commercially cultivated fruits, kafal cannot be easily farmed in orchards. It grows organically in the wild Himalayan forests, making its yield entirely dependent on nature. The fruit is incredibly delicate and highly perishable, with a very short shelf life. Because it bruises easily and spoils within hours of being plucked, it cannot withstand long-distance transport. This is why the taste of fresh kafal remains an exclusive luxury for those who visit or live in the hills.

A powerhouse of taste and wellness
Slightly smaller than a cherry, the kafal berry changes colour from a bright red to a deep, royal purple as it ripens. It offers a fascinating flavour profile—a perfect balance of sweet and tart with a distinct earthy aroma. Locals traditionally relish it with a sprinkling of spiced rock salt. Beyond its delightful taste, the pulp is incredibly nutrient-dense. Comprising roughly 75.4% of the fruit, it is packed with dietary fibre, carbohydrates, vitamin C (ascorbic acid), and powerful antioxidants like flavonoids. These compounds boost seasonal immunity and aid digestion. In traditional Ayurvedic medicine, both the fruit and its bark are used to treat ailments ranging from asthma and fever to digestive disorders.

A delicate harvest
A kafal tree takes about 6 to 8 years to start bearing fruit. The trees bloom between late October and December, and the berries slowly ripen between April and June. Because the berries are so fragile, they must be hand-plucked with utmost care. Beyond being eaten fresh, kafal is increasingly used to craft artisanal jams, jellies, squashes, and pickles, offering a taste of the Himalayas to a wider audience.

More than just a wild berry, kafal is a symbol of the rich biodiversity of the Himalayan valleys. Its unique flavours, incredible health benefits, and deep cultural roots make this fleeting summer fruit a true natural wonder of the mountains.