Other Fruit Murabbas

Seasonal murabbas beyond amla and bael: carrot, apple, mango, ginger and more, each fruit slow-cooked in syrup when it is at its best.

0 products

Sort

No products in this category yet.

Every fruit that came in a glut used to end up in a jar. Gajar murabba from winter carrots, aam murabba or Gujarati chhundo from summer raw mangoes, seb murabba from apples and adrak murabba from fresh ginger are all part of that habit of saving a season.

Each one behaves differently. Carrot stays bright and slightly firm, apple turns soft and pale gold, mango can be in slices or shreds, and ginger keeps a little warmth under the sugar. Some are spiced with cardamom, saffron or black pepper.

Because these murabbas vary so much, read the name of the fruit and the full ingredient list instead of going by colour. The jar should also show FSSAI licence details, the producer's name, a packing date and a best-before. Use a dry spoon, keep it sealed and store away from sunlight.

Frequently Asked Questions

Which fruits are commonly made into murabba?

Besides amla and bael, carrot, apple, raw mango, ginger and karonda are familiar in Indian homes. Availability depends on what makers produce each season.

Is chhundo a murabba?

Chhundo is a Gujarati sweet-and-spicy preserve of grated raw mango, traditionally matured in the sun. It sits close to murabba in spirit.

How do I serve carrot murabba?

Eat it in pieces as it is, or chop it over kheer or curd. It is commonly served in winter.

Can I mix syrups from two murabbas?

It is better not to, since each jar has its own sugar balance and shelf life. Keep them separate and finish one before opening the next.