Aloo Bukhara in English | Benefits | Aalu Bukhara | Alubukhara

Aloo Bukhara in English | Benefits | Aalu Bukhara | Alubukhara

Aloo Bukhara in English

  • English name of Aloo Bukhara fruit is “Plums / Indian Plums”


Aloo Bukhara in Telugu

  • Telugu name of Aloo Bukhara fruit is “Albakara”

Aloo Bukhara in Kannada

  • Kannada name of Aloo Bukhara fruit is “Plams”


Aloo Bukhara in Tamil

  • Tamil name of Aloo Bukhara fruit is “Pilams”
Aloo Bukhara Benefits

Aloo Bukhara / Aalu Bukhara / Alubukhara Fruit / Plums

Aloo bukhara are small to medium-sized fruits, native to Asia and Australia, but they can now be found growing in many parts of the world, from North America to Europe to South America. In fact, there are over 2,000 varieties of Aalu bukhara, ranging in color from yellow to red or even black! Their shape can also be different depending on the variety; some Aloo bukhara are fat and short, while others are long and thin. Many people enjoy eating Aalu bukhara raw or using them in recipes like jams or pies.

Aloo bukhara have been prized for thousands of years for their sweet taste and health benefits. There are many varieties of Aalu bukhara, each with their own unique characteristics that make them ideal for different uses, from cooking to eating fresh off the tree. Although you may be most familiar with red Aalu bukhara, there are other types of Aloo bukhara as well, like green gages, mirabelles, and more. Let’s take a closer look at this delicious fruit and its health benefits!

Aloo bukhara belong to the genus Prunus, which also includes peaches, apricots, cherries, and almonds. Since their appearance in Europe about 3000 years ago, Aalu bukhara have undergone several changes, largely due to cross-breeding and selection of naturally occurring mutations within the species. In fact, there are over 500 cultivars of alubukhara on the market today!

Aalu bukhara is a small fruit that has one main seed. Each alubukhara has its own flavor depending on what kind it is. A stone fruit, Aloo bukhara have been cultivated for thousands of years in Asia, Europe, North America and South America. There are over 600 varieties of alubukhara around the world. The average Aloo bukhara tree can produce up to 60 pounds of alubukhara fruits each year! In addition to consuming them raw or dried out for snacks, you can use it in recipes such as jam or pie fillings.

Which are the most common Aloo Bukhara types?

The most common Aloo bukhara types include greengage, cherry, mirabelle, damson, sloe plums and several others. Although these are all considered different fruit varieties when growing them in various regions around the world. They have a wide range of colors including red-purple, yellow-orange, white-yellow and more. The definition of Aloo bukhara is any roundish stone fruit that is usually rich in tannins. In many cultures, alubukhara fruits are also used to make jams due to their natural sweet taste that can be enhanced further with some simple cooking techniques such as boiling or steaming.

Aloo Bukhara Benefits

There are many Health Benefits of Aloo bukhara

  • Aloo bukhara is a sweet fruit that’s available during summer months. The USDA estimates that you can get at least 2 grams of dietary fiber per serving in Aloo bukhara, which makes it an excellent choice for heart health.
  • High levels of soluble fiber help to lower LDL (bad) cholesterol levels and boost HDL (good) cholesterol levels by improving blood sugar control.
  • Soluble fiber also helps to slow digestion, which keeps you feeling full longer, so you don’t overeat.
  • In addition to improving heart health, Aalu bukhara may offer protection against certain cancers as well as asthma relief!
  • An anti-cancer compound called quercetin can be found in higher quantities in fresh Aalu bukhara than most other fruits.
  • Quercetin has been shown to reduce inflammation, inhibit tumor growth and prevent cell damage caused by free radicals. Quercetin has also been shown to fight cancer cells directly through its antioxidant properties.
  • Antioxidants neutralize free radicals before they have a chance to damage healthy cells. While these antioxidants are naturally occurring in foods like Aloo bukhara, you can increase your intake by eating more whole foods like fruits and vegetables.
  • Despite their small size they have a high concentration of vitamin C which makes them excellent for anti-ageing properties as well as being full of antioxidants.
  • Aloo bukhara tend to be rich in vitamins A and C as well as potassium, magnesium, iron and calcium.
  • Aloo bukhara contain carbohydrates (sugar), protein (amino acids) as well as dietary fiber.
  • If you have asthma or allergies, then consider eating more Aloo bukhara or drinking alubukhara fruit juice on a regular basis, as they contain polyphenols that have been shown to provide relief from these conditions due to their ability to reduce inflammation in your body. To reap all of these benefits from Aloo bukhara, eat them raw or cooked with other foods, such as chicken or fish dishes.

How to Store Aloo Bukhara Correctly

When choosing Aloo bukhara, pick fruit that feels heavy for its size. If left at room temperature, Alubukhara skins will turn brown from oxidation; a quick rinse with water or lemon juice can prevent them from changing color. Uncut fruit should be stored in a plastic bag in your refrigerator for 2 to 3 days. Cut Aloo bukhara should be wrapped tightly in plastic wrap or put in a container and placed in your refrigerator for up to 3 days.

How to Pick Good Quality Aloo Bukhara

When choosing Aloo bukhara, look for ripe fruit that is firm to touch. Too soft indicates they are overripe and won’t be as flavorful. Choose Aalu bukhara that aren’t bruised or have mold on them. The skins should be shiny, taut, and slightly yellow-green. If you choose to eat Alubukhara without skin, it should have a yellow-red color inside.

How to Prepare, Serve and Eat Aloo Bukhara

In order to enjoy your Aloo bukhara, you first need to know how to prepare them. For long-term storage, it’s best to place Alubukhara pits into a large glass jar with an airtight lid (covering all but one pit). If there is any moisture on the skin of your Aalu bukhara, it’s best to gently wipe it off before placing in an airtight container. There are many ways that you can serve Aloo bukharas.