Elaeocarpus floribundus is also commonly known as Indian olive because as it looks like olives, mainly distributed in the North-eastern states of India owning different vernacular names. It belongs to the Elaeocarpaceae family. It can be consumed raw in ripe condition and in cooked forms as seen to be used many culinary recipes. It is an acidic fruit, tastes sour even in ripe condition. Although this fruit has not been explored much, from limited resources it is reported that it is rich in many nutrient values along with many bioactive compounds and has potential uses in pharmacological studies. It comprises of flavonoids like Mearnsetin, Myrcetin and Myricitrin, phenolic compounds like ellagic acid and so on. As reported, the consumption of the fruit is seen to scavenge NO and inhibit NO production in the body hence, showing antioxidant activity potential. Similarly, recent researches have reported that the fruit possesses other immunomodulatory activities such as anti-inflammatory, anti-diabetic activities and so on.

Mode of Consumption: Mostly consumed Raw, Used to prepare Juice, Jam, Pickles Dried fruits etc