1. WILD EDIBLE FRUITS OF NORTH MAHARASHTRA
Kshirsagar Prachi P. and Prabha Y. Bhogaonkar
Department of Botany
Govt. Vidarbha Institute of Science & Humanities,
Amravati (Maharashtra State), India.

2. ABSTRACT
The purpose of the study was to document the wild fruits used as food by tribals as well as rural people in North Maharashtra. In all fruits of 47 species, belonging to 24 families of which 22 are dicotyledons and 02 monocotyledons, were documented as edible. Amongst these species, 23 trees followed by 09 shrubs, 07 herbs and 07 climbers. Mostly, fruits of tree species are utilized. Fruits of 27 species are eaten raw (04 unripe while 27 ripe) and those of 23 species are cooked. Fruits of 04 species are pickled while of one species used to extract oil. It has been observed that next to the leafy vegetables, fruits contribute mostly to the diet of people. This is an attempt to bring these fruits in focus.
Keywords: North Maharashtra, Wild Edible, Fruit

3. INTRODUCTION:-
Comprises four districts namely Dhule, Jalgaon, Nandurbar and Nashik
On East – Vidarbha; On North –Gujarat and On South – Marathwada.
Pawra, Bhil, Naik, Barela, Kaikadi and kokani
Total 150 plant species recorded as wild edibles.
of these fruits of 47 species (45 – Dicots, 02 - Monocot) belonging to 25 families are consumed.
07 – herbs, 09 – shrubs, 07 – climbers and 24 trees.
28 species eaten raw (04 unripe while 27 ripe) while 23 species cooked.

4. TRIBES OF NORTH MAHARASHTRA
Kaikadi Tribe
Bhill Tribe
Naik Tribe
Barela Tribe
Pawara Tribe

5. MATERIAL AND METHODS:-
Survey carried out during 2006 – 2008.
First hand information about wild edible plant species, part used, vernacular name and recepies of food preparation were noted.
Plants were identified by using standard floras and specimens were deposited in the Herbarium of GVISH, Amravati

6. CACTACEAE Juss.
BURSERACEAE Kunth.
Opuntia elatior Mill.
(V. Nivdung, Fanta, Sabarbond, Nagfanta)
Ripe fruits eaten after slicing outer spiny skin.
Boswellia serrata Roxb. ex Coleb.
(V. - Salai) Fruits pickled.
CAESALPINIACEAE R. Br.
ARECACEAE Sch.-Sch.
Phoenix sylvestris (L.) Roxb.
(V - Shindoli) Ripe fruits eaten.
Cassia tora L. (V - Tarota, Tarvat, Powada)
Young pods cooked as vegetable.

7. Tamarindus indica L. (V - Chinch, Imali )
Ripe and Unripe fruits are eaten.
CAPPARACEAE Juss.
Capparis decidua (Forsk.) Edgew.
(V - Gandman lakdi, Karel, Ker)
Ripe and unripe fruits edible.
Capparis zeylanica L.
(V - Waghutale, Waghata )
Unripe young fruits cooked as vegetable.
Cadaba fruticosa (L.) Druce
(V – Kali Taykay)
Young pods pickled with lime juice.

8. CUCURBITACEAE Juss. Coccinia grandis (L.) Voigt.(V - Tondli, Cheri )
Fruits cooked into vegetable.
Luffa acutangula (L.) Roxb.(V – Shiri Dodka)
Fruit skin made into chutney
while young fruits cooked as vegetable
Momordica dioica Roxb. ex Willd.
(V - Kartule, Katorle, kurutale, Kotala)
Young fruits cooked into vegetable.
Mukia maderaspatana (L.) Roem.
(V - Choti kakdi, Hurya kakdi, Killari)
Ripe fruits eaten as such or made into
vegetable.
Momordica cymbalaria Hook. (V - Karanji)
Young fruits cooked into vegetable.

9. EBENACEAE Gurke EHRETIACEAE EUPHORBIACEAE Juss. FABACEAE Lindl.
Diospyros melanoxylon Roxb.
(V - Tembhurani, Tendu)
Fresh Fruits eaten.
Cordia dichotoma Forst. (V - Bhokar, Gondan,
Gondi) Unripe fruits pickled. Ripe fruits are
cooked as vegetable.
EUPHORBIACEAE Juss.
FABACEAE Lindl.
Securinega virosa (Roxb. Ex Willd.) Baill.
(V - Pisrungi, Pithoni, Pithondi)
Ripe Fruits are eaten.
Canavalia catharitica Thou.
(V – Aaboi)
Pods are cooked as vegetable.

10. FLACOURTIACEAE DC. MELIACEAE Juss.
Glycine max (L.) Merr. (V - Soyabean )
Tender pods cooked as vegetable.
Flacourtia indica (Burm f.) Merr.
(V – Phetara, Parhenkal )
Young fruits boiled and vegetable
prepared with ‘tur’dal.
Mucuna utilis Wall. (V – Kuiriee)
Tender pods are eaten or as Salad.
MELIACEAE Juss.
Vigna trilobata (L.) Verdc. (V – Jangli Mug)
Young pods eaten.
Azadirachta indica A.
V - Kadu-Nimb, Neem.
Ripe fruits are eaten.

11. MORACEAE Link. MIMOSACEAE R. Br. Ficus amplissima J. E.
(V - Pimpari, Pimparan, Payar)
Young fruits are cooked as vegetable.
Acacia eburnea (L.f) willd.
(V - Murmati, Murmata)
Pods are cooked as vegetable.
Ficus benghalensis L. (V – Wad)
Ripe fruits are eaten with sugar.
Acacia nilotica (L.) Willd.
(V - Babhul, Teli Babhul)
Tender pods are cooked as vegetable.
Prosopis cineraria (L.) Druce
(V – Saundad)
Ripe and unripe pods are eaten
raw or cooked.
Ficus hispida L.f. (V - Bhui Umbar, Bhutya
umbar, Jangali Aanjir, Kala Umbar)
Ripe fruits are eaten.

12. MORINGACEAE Dumort. MUSACEAE A. L. Juss. Ficus racemosa L. (V - Umbar)
Fruits are eaten after ripening or
unripe fruits made into vegetable.
Moringa oleifera Lam. (V - Shevga, Mungna)
Tender pods eaten fried or cooked.
MUSACEAE A. L. Juss.
Ficus relegiosa L. (V - Pimpal)
Ripe fruits are eaten.
Ensete superbum (Roxb.) Cheesm.
(V - Jangali Keli, Rai Keli)
Fruits are cooked as vegetable.

13. RHAMNACEAE Juss. RUTACEAE Juss. Ziziphus oenoplia (L.) Mill.
(V - Kat-bor, Chan-bor)
Ripe berries are eaten.
Aegle marmelos (L.) Corr. (V - Bel)
Ripe fruits are eaten raw or fruit pulp
made into jam.
Ziziphus rugosa Lamk.
(V - Ghatbor) Ripe fruits are eaten.
Ziziphus xylopyra (Retz.) Willd.
(V - Bor)
Ripe fruits are eaten.
Limonia acidissima L. (V - Kavath)
Pulp of ripe fruit eaten as such or
made into chutney.

14. SOLANACEAE Juss. SAPINDACEAE Juss. SAPOTACEAE Juss.
Schleichera oleosa (Lour.) Oken
(V - Kusumb) Ripe fruits are eaten,
they taste sore.
Physalis minima L. (V - Kamoni, Popte)
Ripe fruits are eaten.
SAPOTACEAE Juss.
Madhuca longifolia (Keon.) Mac.
(V - Moh, Mahua)Ripe fruits are eaten.
Also used for edible oil extraction.
Solanum nigrum L.(V - Karalkamuni, Kobai,
Katmanya, Kamoni) Ripe fruits are eaten raw.

15. TILIACEAE Juss. VERBENACEAE J. St. Hil. ZYGOPHYLLACEAE R. Br.
Grewia flavescens Juss.
(V - Kad-dhaman, Rodage )
Ripe fruits are eaten as a taste food.
Lantana camara auct.
(V - Gangutri, Gangutai, Kamuni, Ghaneri)
Ripe fruits are eaten.
ZYGOPHYLLACEAE R. Br.
Grewia tiliifolia Vahl.
(V – Dhaman, Dahi-bhat, Kharmati)
Ripe fruits eaten as taste food.
Tribulus terrestris L.
Gokharu, Gokhari, Don shingi gokharu
Fruits are eaten by preparing ‘Ladoos’.

16. DISCUSSION
Traditionally humans are since centuries wisely utilizing natures diversity to fulfill the basic needs. Especially with respect to the foods the bioresourcing of wilds appears to be very rich. There is high time that we also should now rethink about the variety of taste and nutrients provided by wild edibles. They definitely will help to reduce the monotony of diet and also add the beauty of our dinner plate. Advocacy of wild edibles can provide economic support to the rural people.

17. ACKNOWLEDGEMENT
I am thankful to UGC for financial support.
I am very much thankful to all informants for imparting valuable information on wild edible plants; their assistance and hospitality during field study.
I am also thankful to Mr. A. N. Deore and Dr. Vishal Marathe for their support during documentation and for the taxonomic identification of plant material in field.

18. REFERENCES
Cooke T. The Flora of the Presidency of Bombay. Vol. I, II, III. Botanical Survey of India. Culcutta, 1967.
Hooker J. D. The Flora of British India. Vol. I – VII. London, 1872 – 1997.
Naik V. N. Marathwadyatil Samanya Vanaushhadhi. (Marathi) Amrut Prakashan, Aurangabad, 1998.
Sharma B. D., S. Karthikeyan, and N. P. Singh. Flora of Maharashtra state, Monocotyledones. Botanical Survey of India. Calcutta, 1996.
Singh N. P. and Karthikeyan S. Flora of Maharashtra State – Dicotyledones, Vol. I. Botanical Survey of India. Calcutta, 2000.
Singh N. P., P. Lakshminarasimhan, S. Karthikeyan and Prasanna P. V. Flora of Maharashtra State – Dicotyledones, Vol. II. Botanical Survey of India, Calcutta, 2001.

19. Thank You....!