WHY RAMPHAL IS WINTER'S MOST INTERESTING FRUIT RIGHT NOW

Roasted, chutneyed and glazed, the hill-station staple is getting an Indian kitchen upgrade. Here’s how you can use it too beyond salads

- Jatan Kalra

Persimmons — aka ramphal or tendu ka phaare—are making a quiet comeback.

Once that hill-station fruit you admired but didn’t quite know how to use, they're now popping up on wellness feeds, and chef-led experiments on social media.

The term is trending online, with Google Trends showing a nearly tenfold surge in monthly interest last month, hitting a peak popularity score of 100.

Sweet, crisp, and seasonal, they feel perfectly timed for the new year’s eat-better mood. The revival goes beyond social media. In India, persimmon cultivation is expanding across the Himalayan belt, especially in Himachal Pradesh, while chefs are roasting, glazing, and turning the fruit into chutneys and spreads, treating it as more than just a salad add-on. And it helps that the fruit delivers on health too.