Online 6 Ahara Fruits

yurviva Online Issue No. 6 www.ayurvedaprabodhini.
com
yurviva
Online Issue No.6
Diet issue
SPECIAL EDITION - FRUITS
Publisher and Editor

PUNARVASU YURVEDA PRABODHINI, PUNE
Chief editor Vd Shrirang S. Galgali
Visit us at www.ayurvedaprabodhini.com
An Ayurveda Awareness Initiative

PUNARVASU AYURVEDA PRABODHINI, PUNE
yurviva Online Issue No. 6 www.ayurvedaprabodhini.com
Publisher and Editor PUNARVASU AYURVEDA PRABODHINI, PUNE
TRANSLITERATION KEY (IAST)
VOWELS -
a I u

e ai o au a a am
CONSONANTS
k kh g gh c ch j jh

h h t th d dh n

p ph b bh m y r l v
s h k j
Translation done by Vd. Priya Nene

Fruits a delicacy loved for its juicy, refreshing taste and nourishing attribute. Fruits enjoy a
prominent place amongst dietary food substances. Apart from their nutritious value, fruits are
also advised for several health conditions like for weight loss, for the ill or convalescing patients,
as nutrition supplement for children who tend to prefer fruit to food, while fasting or travelling or
even to simply satiate the intense craving for their delicious taste and flavor. One comes across
several fruit only diets in which fruits are used as substitute for all food substances one
generally consumes on a regular basis.
One may eulogize the fruits as a part of regular diet, however it is a fact that the fruits do not
satisfy the prerequisites of a complete and wholesome dietary ingredient. The gross and
unlimited use of fruits in the diet without realizing their potential and limitations both can be
extremely dangerous and may lead to several life threatening complications.
In the last forty years, in India alone, the production of apples has increased six fold. In the year
1960- 61, about 3026 hectares of land was cultivated for apple orchards. As per the records for
the year 1995- 1996, the area used for apple orchards increased to 78,219 hectares. The total land
used for orchard farming in India in the year 1984- 1985 was 237.6 lac hectares, the same grew
to about 469.7 lac hectares by the year 1997. (This does not include orchards of fruits like
coconut and cashew nuts.)
The count is still increasing with more than about 700 species of apples cultivated around the
world for consumption. These species are artificially cultivated, either to aid their growth in
different temperature zones around the world and combat specific pests and infections or to
enhance the quality and quantity of the yield. There is very little chance that the long term effects
of these genetic changes induced in the plant species and their effect on the human body might
have been taken into consideration before developing the new hybrid varieties. The main aim
behind creating the new hybrid varieties is generally for enhancing the taste and to boost the
commercial production of the fruit.
India is one of the leading producers of the king of fruits the mango with about 54% share in
the global market. It should be noted that this includes more than a 1000 hybrid varieties of
mangoes, which is a stark example of the blind commercialization of research and production of
dietary food products. Shielded under the eye catching and convincing scientific jargon like
malnutrition, resistance to diseases, micronutrient deficiency, natural food resources, and mineral
and vitamin supplements, which is used to promote these products, the food industry applies all
unnatural and harmful ways to increase production of fruits. The uninhibited use of insecticides
and the rising opposition by environmental activists are an excellent example of the same. Just a
cursory glance at the pesticides and insecticides used for increasing the production of viable

fruits and the chemicals used to enhance the fertility of the soil is enough to understand what
actually the word blind commercialization would imply.
The western countries are on a much better level of awareness regarding the use of harmful
chemicals in orchard farming industry and hence have promoted several movements like Must
to eat organic. They have black-listed a dozen important fruits which are cultivated with the use
of the most harmful chemical pesticides world wide as Dirty Dozen.
Most vulnerable fruits like peach, apple, strawberries, cherries, grapes, pears, raspberries,
tomatoes, watermelons and papaya are generally cultivated with the use of very high level of
extremely harmful pesticides. Bananas, pineapples and mangoes, however are cultivated with the
use of much lesser levels of pesticides and other chemicals.
The optimum use of pesticides permitted by the government is calculated as unit per body weight
of an adult individual. Hence, even this amount of pesticide used as per government directive
proves harmful for the children, the age old individuals, the sick, patients in convalescence and
for pregnant ladies. Unfortunately, these vulnerable individuals are the ones who are mostly
advised the intake of fruit juices or fruit based diets.
The use of these pesticides is said to contribute as one of the major causative factors of
anomalies like cancer, skin diseases, asthma and repeated cough infections in small children,
digestive problems and even infertility.
Many consider that proper washing of the fruits and vegetables helps eliminate all the adhered
toxins and pesticides. But in reality it would only help reduce the intensity of the ill effects, the
pesticides may cause.
Eating fruits after meals is good for health, is one of the most popular myths about fruit. Fruits
like banana, guava, custard apple, musk melon are all quite heavy to digest and hence are not
advisable during illness, convalescence or for consumption after meals. Intake of these fruits on a
full stomach may lead to bloating and indigestion.
It is advisable to consume substances like betel leaves (Piper betle) after the meals as these aid
digestion. Inclusion of fruits or fruit juices as a part of meals is the best way of consuming them
as this helps to impart good taste to the mouth and at the same time helps limit the intake of food.
Fruit pulps or canned fruits pose another health threat. The pulps are stored in cans which are
made of aluminum which tends to seep into the food material and pollute it. Research has time
and again highlighted the harmful effects of storing food material in aluminum cans and hence
these products are best avoided.

Consumption of fruits along with milk in recipes like milk shakes, fruit salad (fruit custard) and
mixing banana with milk to make ikarana is a fairly common practice. However, the
combination of any fresh fruit along with milk is termed as viruddhnna in Ayurveda.
(Viruddhnna is the consumption of food substances with opposite or mutually incompatible
attributes together or in succession). Though the ill effects of these substances may not be visible
immediately, one often finds a distinct and conclusive history of viruddhnna intake in
patients suffering from asthma, bleeding gums and nose, piles, skin diseases and even infertility.
Rules for intake of fruits
1. Juicy fruits or citrus fruits with sweet and sour taste and their respective juices are
generally digestive in attribute and also aid the process of digestion if consumed in
limited proportions. These fruits should not be stored in a refrigerator and should be
strictly avoided by patients suffering from throat infections, hyperacidity, diseases caused
due to the anomaly of rakta doa and those working late nights.
2. Pulpy fruits like banana, guava and custard apple are all heavy to digest and help in
weight gain. These fruits should be avoided during illness and when one does not feel the
sensation of hunger.
3. Fruits may be consumed to the hearts content in summers. However, the juice should not
be too cold/ refrigerated and preferably included as a part of meals.
4. Fruits should not be consumed along with milk.
5. Consumption of fruits instead of proper meals (especially during the night time) is a
practice to be followed only after proper medical advice.
6. Small children should be offered fruits preferably during afternoons and should be
avoided early in the mornings, at night or after meals.
7. Patients suffering from diseases of the kapha doa should consume fruits in limited
proportion or may totally avoid them.
8. Fruits should be strictly avoided by patients suffering from skin diseases, amlapitta (~
hyperacidity), repeated incidences of generalized edema on the body, repeated infections
of cough and cold and by those suffering from fever.
9. It is suggested that fruits be brought from small orchards or small scale horticulturists.
It is observed that the modern science tends to highlight the immediate effects of events, be it
effect of the use of pesticides on human health or the concept of viruddhnna. To study the
long term effects of these and guide the society towards healthy consumption of food substances
is generally the concern of the science which has existed since time immemorial and is blessed
with a long tradition of expert and knowledgeable physicians. Fortunately, the Ayurvedic
institutions like Punarvasu Chikitslaya and Punarvasu Ayurveda Prabodhini are engaged in
generating this kind of awareness and knowledge in the society. It is a humble request that the
readers do not consider that this text is written with an aim to malign or criticize the modern

medical sciences. It is essentially intended at generating awareness about the immense potential
and the broad outlook of the teachings of the ancient science of Ayurveda.
BANANAS
(Musa paradasiaca)
The banana is one of most common, affordable and favorite perennial fruit, blessed with an
eminent place in the religious rituals of the Hindus. Bananas are grown in almost all the regions
of India with numerous species coming from different regions like Kerela, and the Konkan
region, the Velchi variety of bananas, red bananas, the Rambh variety and the variety with
large sized fruits. These bananas differ slightly in their attributes considering the different soil
types and climatic conditions they are grown in. However, the fruit is generally heavy to digest;
it aggravates the kapha doa and generates a certain kind of tenderness, oilyness and stickyness
in the body. The fruit is sraka (~ facilitates the excretion of fecal matter), madhura rasa (~
sweet in taste and attributes) and madhura vipki (~ displays a madhura after effect post
digestion). All the parts of the plant like the leaves, fruits, resins secreted from the stem, and both
raw and ripe fruits, can all be used for a range of different purposes. The flower of banana and
raw bananas are both used for preparing different vegetable side dishes. The leaves of banana are
wide and long; bunches of bananas are brought down raw from the plant and ripened after that.
The banana is known by different names as Rambha for the beauty of its tree and Ambusar
owing to the high water content in it. The attributes of a ripe banana include madhura rasa
(sweet in taste and attributes), cooling, heavy to digest, oleaginous, kapha aggravating and pitta
pacifying properties.
The bananas are advisable for
Individuals willing to gain weight are advised banana with pure ghee.
Patients suffering from diseases caused due to pitta doa.
Bananas are also beneficial for pregnant ladies. Bananas are helpful for weight gain of
both the child and the mother however they should only be consumed by patients with a
good digestive power.
Consumption of bananas is not advisable for
Patients suffering from diseases like asthma, cough and cold caused due to the
predominant anomaly of kapha doa.
Patients with edema.
Obese individuals.
Individuals with a poor digestive capacity, or those suffering from indigestion or fever.
One should avoid the consumption of bananas at night as it may cause diseases of the
kapha doa .
One should never consume a combination of milk and bananas or consume milk and
bananas in immediate succession. Food recipes like fruit salad, fruit custards, banana milk
shake and ikrana should essentially be avoided.
Small children are quite susceptible to the diseases caused due to the kapha doa . Hence,
it is advised that bananas should be heated directly on fire (with skin) and then de-skinned
and served along with ghee to small children.
The water obtained from the stem of banana helps alleviate problems of the urinary
system and is also beneficial against menstrual anomalies.
POMEGRANATE
(Punica granatum)
The pomegranate is a popular fruit cultivated throughout India. The fruit after opening up
appears beautiful with its juicy, ruby red seeds. The varieties grown in the hilly regions of the
north like Nainital, Almoda, Garwhal, Kabul, Afghanisthan and Persia are particularly good in
quality. The tree bears flower in the spring season and the fruits are ripe and ready by autumn.
Attributes The fruit of pomegranate is very healthy and generally beneficial to all. It exhibits
attributes like madhura and amla rasa (sweet and sour in taste and attributes), vta and pitta
pacifying, (it does not aggravate the kapha doa and hence is favorable for all the three doa ),
grhi (~ here: that which imparts a solid consistency to the fecal matter), agni dpana (~
enhances the digestive capacity), imparts taste to the mouth, and helps alleviate fatigue.
The pomegranate is very beneficial in diseases caused due to the pitta doa .
It is also useful in amlapitta (~ hyperacidity), sangraha (~ irritable bowel syndrome),
vomiting, diarrhea and diseases caused due to anomalies of rakta dhtu .
The juice of pomegranate is extremely helpful in alleviating fatigue. The medicines
administered for vomiting and diarrhea are hence generally advised along with
pomegranate juice. The juice is also administered repeatedly, in small amounts to patients
suffering from severe indigestion to avoid physical weakness and debility.
It is beneficial against vomiting caused as a result of morning sickness in pregnant ladies.

The Ddhimvaleha is a simple and effective formulation prepared from the juice of
pomegranate.
Method of preparation Juice of pomegranate is extracted along with its seeds and mixed
with equal quantity of sugar. This mixture should be made into viscous syrup by
simmering it on low heat. It may be served to children along with roti (Indian bread) or
also as an accompaniment while taking medications.
The ddhimvaleha is very beneficial in fever, indigestion, and tastelessness of
the mouth caused after an illness.
Juice of pomegranate (prepared sans the seeds) is extremely useful to alleviate
fatigue.
For this purpose juice can be extracted by tying and wringing fresh seeds of
pomegranate in a clean muslin cloth.
Anrdan Whole seeds of pomegranate are dried and ground to a powder to
make anrdan, used to impart a sour taste to different preparations and
enhance taste. It also helps to guard against the problems caused due to the pitta
doa .
The combination of milk and pomegranate should strictly be avoided.
GUAVA
(Psidium guajava)
The evergreen plant of guava is generally cultivated in all the regions of India. The stem is pale
white, flexible and strong. The leaves, stem and fruit of guava are all useful as medicines. The
raw fruit of guava is astringent to taste, while the ripe fruit is sweet and a bit sour.
Attributes Ripe fruits of guava are sweet and a bit sour to taste, cooling, heavy to digest and
with t ka (~ sharp) attribute. It aggravates the kapha and vta doa . The raw/ unripe guava is
astringent.
The guava should always be eaten ripe as the unripe fruit aggravates the vta doa .
The guava is sraka (~ facilitates the excretion of fecal matter) and hence helps in
clearing bowels easily. The ripe guava pacifies the pitta doa and imparts taste to the
mouth.
Patients suffering from cough, cold, asthma and madhumeha (~ diabetes) should avoid
the intake of guava.

Guava should be consumed along with rock salt to aid digestion.

The fruit should be avoided in the spring season (Vasanta rutu) and in very cold season.
Kyrasa The kyrasa is the recipe prepared from guava and jaggery, tempered with oil,
asafetida and red chilli powder. It imparts taste to the mouth.
Small children are advised the intake of honey along with guavas, this limits the
aggravation of kapha caused by the guava.
CUSTARD APPLE
(Annona squamosa)
One may say that this fruit tastes wonderful but eating a custard apple is a tedious job. With less
of pulp and ample of seeds in the fruit, one appears to be eating less but spitting out more seeds.
This perhaps does not make the fruit very popular amongst fruit lovers.
Large and sweet fruits of custard apple are available in the market from the month of October.
The fruits with bigger concolorous segments are better to taste. The tree of custard apple is a
medium sized tree and its parts like leaves, buds, fruits, seeds and skin of the fruit are all known
for their medicinal value.
Attributes - The custard apple is madhura, cooling in attribute and helps cure the diseases
caused due to the anomaly of the rakta and pitta doa . The fruit is refreshing and energizing,
imparts strength to the body and enhances the growth of the mmsa dhtu . The fruit, with its
very palatable taste is also termed as hrudya (~ beneficial to the heart). Custard apple is known
to aggravate the kapha doa .
The custard apple is excellent for pacifying the pitta doa and aids in treating the diseases
caused due to the anomaly of rakta dhtu.
It is particularly beneficial to consume custard apple during the months of October heat
when the pitta doa aggravates leading to the diseases of pitta and rakta dhtu .
The pulp of custard apple is a very beneficial food substance which may be offered to
small children during weaning out. However, the pulp may be given along with honey as
it tends aggravate the kapha doa .
The custard apple is very refreshing. It helps alleviate the symptoms like dryness of the
mouth and throat and burning sensation generally caused due to the intense heat of the
summer season. It helps alleviate excessive thirst of the summers which cannot be
satisfied merely by drinking water.
The fruit helps in weight gain and enhances the growth of mmsa dhtu .
It also helps enhance the flow of milk in lactating mothers.
The fruit should be avoided by patients suffering from cough and cold, asthma, edema or
madhumeha (~ diabetes). The combination of milk and custard apple in recipes like custard
apple milk shake or ice-cream should be avoided. The fruit should also be avoided by individuals
with a poor digestive capacity and those who do not follow fixed meal timings or sleep routine
(especially individuals working in shifts).
FIG
(Ficus glommerata)
The fruit of fig is famous for its nutritious properties as also for its wonderful and unique color.
The orchards of fig bear fruit in the spring season and these are generally ready with the onset of
summers. The unripe fruits are astringent, while the ripe fruits and the dried variety of figs are
madhura rasa (~ sweet in taste and attributes) and madhura vipki (~ display a madhura after
effect post digestion).
Attributes The fig is madhura rasa, cooling, and heavy to digest, facilitates excretion of the
fecal matter and is beneficial against diseases caused due to rakta and pitta doa . The fruit helps
in weight gain, imparts strength and energy to the body and taste to the mouth.
The fig is extremely beneficial for the patients suffering from rakta pitta, a disease
characterized by bleeding from external orifices like nose, mouth, ears and during
excretion of urine and fecal matter. The fruit is beneficial during illness and
convalescence.
It is advisable in the summers when one might be susceptible to bleeding through nose
and burning micturation.
The fig is beneficial to alleviate the debility caused due to excess flow during
menstruation (rakta pradara ~ menorrhagia).
It is also helpful during convalescence to overcome debility from chronic illness and
regain the taste and flavor in the mouth.
It is very refreshing and helps in replenishing the rasa dhtu .
The figs are cut and dried to make a dry fruit variety which exhibits similar attributes and
may be substituted for fresh ones.

A combination of dry fruits like figs, black currants, dried plums and almonds aids
weight gain.
The diabetic patients are generally advised to avoid fruits, but may occasionally consume
figs as these do not aggravate the kapha doa and the kleda (~ excess amount of
unwanted moisture or dampness in the body). The dry figs are preferred in such
condition.
MANGO
(Mangifera indica)
The mango, the king of fruits is one of the most favorite amongst all fruits. There are several
different species of mangoes available in India like the famous Alphonso, Payari, Langhra,
Totapuri, Malgoa, Neelam, Badami, Rayval, Rasapuri etc. The ripe mango is madhura rasa and
madhura vipki .
Attributes The raw mango is sweet to taste with a bit of cooling attribute and hence helps
pacify the pitta and vta doa . It is heavy to digest, enhances the ukra dhtu , is snigdha (~
oleaginous), hrudya (~ beneficial to the heart) owing to its delectable taste and imparts strength
and energy and is beneficial to the complexion. It also aggravates the kapha doa .
The mango provides ample nourishment to the body. The mango is the only fruit that can be
consumed along with milk. Individuals desirous of weight gain are advised a regular
consumption of mango along with milk.
Mango pulp also helps in increasing the flow of milk in lactating mothers. Since it is heavy to
digest and aggravates the kapha doa , the mango pulp should be consumed after seasoning it
with black pepper, dry ginger and cardamom to taste.
Mango nourishes and replenishes the rasa, rakta and mmsa dhtu and also enhances the ukra
dhtu . It is always better to suck the mango fruit than to extract its pulp. The mango fruit is
much easier to digest when sucked and is also very refreshing and helps enhance bodily strength.
Nowadays, the mango pulp is prepared, preserved and made available all round the year. The
preserved pulp however is not as superior in attributes as the fresh fruit. Secondly, the mango is
the fruit of the summer season and consumption of mangoes in any other season is bound to
exhibit its harmful side effects.
Recipes like confectionery prepared from mango should always be eaten in limited proportions.
Over consumption of mango hampers the digestive power, causes indigestion and leads to
diseases caused due to the anomaly of rakta, like boils and pistules on the skin.
Indigestion caused due to over consumption of mangoes can be cured with dry ginger, cumin
seeds, black salt and asafetida. Patients suffering from madhumeha, obesity, edema and diseases
caused due to the kapha doa are advised to consume mangoes in limited quantity.
Raw mangoes are sour and impart taste to the mouth. These may cause constipation, aggravate
all the three doa , cause anomaly of the rakta dhtu , and throat infections.
PAPAYA
(Carica papaya)
The papaya is also a fruit included in the favorites list by many. However it is always advised
to avoid overconsumption of papaya, since it is very hot in attribute. It is said that the pregnant
ladies should never consume papaya. The papaya earns such a reputation owing to its ability to
induce contractions of the uterus in pregnant ladies cause miscarriage or abortion and not
because of its ua attribute. Otherwise a properly ripened papaya generally exhibits a cooling
effect on the body.
The papaya is a straight plant with brittle stem and long hollow branches. The leaves are similar
to the castor seed plant. Each fruit hangs individually and directly from the main stem, and is
also referred to as Erandakarkati or Madhukarkati in Sanskrit. All the parts of papaya plant
like leaves, flower, seed, raw and ripe fruits or the milk secreted from it display a range of
different medicinal properties.
Papaya leaves Fresh papaya leaves are ground and heated. The wet grind is then tied in a
muslin cloth and used for fomentation of breast in lactating ladies. This helps alleviate undue
stickiness and heaviness of the milk secreted and also prevents the formation of knots or lumps
of milk in the breasts.
Roots of papaya plant These are beneficial against urinary stones.
Raw/ Unripe papaya fruit

1. Some pieces of raw papaya may be added while cooking meat. This renders the meat
tender and easy to digest.
2. Raw papaya is ground into a paste and tied to the palms and soles while sleeping. This
helps to cure the burning sensation in feet and cracks on the soles.
3. Milk secreted from the papaya plant is applied to cure some skin diseases like nyta (~
Pityriasis alba).
4. Milk of papaya tree is administered along with jaggery to cure abdominal worm
infestation. It is also advised to administer some mild laxative after this medicine.
5. Milk of papaya can be applied to muscle sprains or injuries from blunt objects to alleviate
pain.
6. The milk of papaya can be dried and ground into powder. This powder is a good
digestive.
7. A chutney preparation of grated raw papaya, salt and chilli powder is served along with
snacks like gthiya and phphad in Gujrathi cuisine.
Ripe papaya fruit
1. It is advisable to consume one or two pieces of papaya post meals as this helps in
digestion and to reduce the tendency of abdominal worm infestation.
2. Papaya is beneficial for the patients suffering from urinary stones.
3. Lactating mothers are advised to consume papaya after meals to increase the flow of
milk.
4. Papaya is also beneficial for patients of amenorrhea (decreased menstrual flow).
Papaya seeds The seeds of papaya are crushed and tsp of powder is administered along with
warm water to cure abdominal worm infestation.
WATERMELON
(Citrullus lanatus)
The end of February and the beginning of the month of March mark the onset of the summer
season. To beat the heat, the streets come alive with vendors selling huge green round or oval
and juicy watermelons to thirsty passers-by. The fruit may be a deep bottle green color or a light

parrot green color on the outside, but the inside pulp is a wonderful shade of bright red with
spattering of small black seeds all over. The fruit is generally grown on the sandy banks of rivers
and is extremely juicy with very high water content.
The fruit is madhura rasa and madhura vipki and displays excellent cooling property. The fruit
gives a soothing feeling of coolness in the intense heat of summers. However, overconsumption
of watermelon is known to cause bloating of the abdomen.
The fruit should not be consumed on an empty stomach and at night time as it causes edema. The
combination of watermelon and rice should be avoided as it may cause problems like diarrhea or
edema.
Medicinal applications
1. Intake of watermelon juice along with cumin powder helps alleviate symptoms like
burning micturation and incomplete micturation.
2. The combination of watermelon juice + lime juice + coarse sugar is advised before meals
for the patients suffering from nausea, vomiting and tastelessness of the mouth.
3. Consumption of watermelon juice along with powder of Indian Goosebeeries or aml
helps prevent constipation.
4. Watermelon helps prevent fatigue caused due to excessive sweating in summers.
5. Polishing the skin with the white part of watermelon skin helps reduce burning sensation.
6. Small children can be served with pieces of watermelon cooked in sugar syrup.
7. To prepare a beauty mask from watermelon - Pierce the watermelon to make a small
hole, fill the whole with 250 g raw rice + 100 g turmeric powder + 25 g sandalwood
powder + 10 pieces of camphor + 1 tbsp of lime juice. Close this hole and store this
watermelon in a cool, dry place away from sunlight. After a week extract all the red pulp
along with the medications and dry it in shade. Grind this dried pulp into a fine powder
and sieve it through a muslin cloth. This powder can be stored in an airtight container and
used as required.
APPLE
(Malus domestica)
The saying, An apple a day keeps the doctor away has made the apple perhaps the most
popular fruits amongst all others. It is grown in cold regions like Nainital, Almoda, Kashmir
which host acres and acres of apple orchards. The tree bears flowers in the autumn season and
the fruits are ready and ripe by summer or rainy season. The raw, unripe fruit is green and hard,
while the ripe fruit is yellowish red and a bit soft. The raw fruit is astringent, while the ripe
variety is sweet with a bit sour after taste. The fruit also exhibits madhura vipka and displays
excellent cooling property.
The fruit is mentioned in the texts with the names like Sinchitika, Seba, and Simbitika phala.
Different parts of apple tree like leaves, flowers and fruits, all display medicinal properties.
Apples of good quality should be washed clean with water and then soaked in warm water for
about ten minutes before eating. This helps eliminate all the pesticides and toxins sprayed on the
fruits. These fruits are very fleshy (pulpy) and hence help nourish the muscular organs in the
body, especially the intestines.
Medicinal applications
1. Eating an apple helps reduce repeated bouts of stomatitis (ulcers in the mouth).
2. Patients suffering from digestive problems like loose, watery stools, poor digestive
capacity, reduced appetite, bloating of the stomach etc. are advised to eat apples
regularly. Patients with a very poor digestive capacity are advised to steam the apple
before consumption.
3. Chewing on an apple after spicy meals helps reduce the burning sensation of the
delicate mucosa of the gullet and cleans the teeth and oral cavity. However, one
should not make this into a regular habit.
4. The Murrabb recipe (fruit pieces cooked in sugar syrup) made from apple is
extremely beneficial to individuals of all age groups, from small children to the age
old. It helps alleviate problems like constipation, lassitude and irritability. Two to
three tsp of this murrabb should be consumed daily at night just before bed.
5. The leaves and the flowers of apple (apple bloom) are kaya rasa (~ astringent), and
hence are beneficial for patients suffering from diarrhea, bleeding gums and excess
salivation.
GRAPES
(Vitis vinefera)
The grapes are the fruits which ring in the onset of summers. The Sanskrit word for grapes
Drk certainly sounds juicy because of its etymological origin. The word implies a high fluid
content or juice content. The word also means that it is desired because of its wonderful taste.
(Drki kankym)
The fruit is referred to by the name Mruddvik which implies its delicate nature and its
tendency to rot easily. The creepers of grapes grow long and wide, the stems are reddish in color
and leaves are shaped like those of castor seed plants. The grapes grow in bunches and are
madhura rasa and madhura vipaki. Some commercially viable grapes are available in seedless
types like the Skhri, Bhokri and Block Prince varieties. The texts also describe types like
drksh, kapil drk (black grapes), kudr draks (raisins), gostani drk (black currants)
and pravata drk. Since time immemorial, the grapes are grown in the region of Kashmir and
hence are also known as Kashmirik. The grapes were imported from the region of Kabul in
the olden days but today many countries like France, Spain, Italy and India, where the crop is
cultivated in a very scientific manner are also leading manufacturers and exporters of grapes.
The attributes of grapes in all stages of growth like unripe, half ripe, ripe and dried grapes have
been discussed in detail in the Ayurvedic texts. The grapes have been described in the list of
medicines used for preparing sava formulations and the formulation of drksava too is
very well known.
The black currants (drk manuk) are considered amongst the best of fruits. These are
consumed as fruits as well as used to prepare alcohol based preparations like wine or medicines
with self generated alcohol (madya sandhna).
Attributes The grapes are snigdha (~ oleaginous), bruhaa (~ energize and replenish the dhtu
), vruya (~ enhance virility and quality of ukra dhtu ), beneficial for the throat, and for the
patients suffering from raktapitta (~ bleeding from external orifices), urakata (~ internal injury
in the chest region accompanied by blood in sputum), swarabheda (hoarseness of voice) and
kaya (~ gradual and steady attrition of dhtu ). Unripe/ raw grapes cause constipation. Juice of
tender branches of grape creeper helps treat skin diseases, while the astringent leaves are useful
in treating diarrhea.
Some medicinal applications of grapes are
1. Cough bouts caused due to the predominant anomaly of pitta doa can be treated with a
combination of black currants 50 + pippali (long pepper) 30 + coarse sugar (40g) along
with honey.
2. Regular intake of old ghee treated with black currants is useful to treat patients suffering
from raktakaya (~ anemia), jvara (~fever), prameha (~ diabetes), kmala (~ jaundice)
and udara (~ ascites).
3. Patients suffering from kaya can be administered with a mixture of ghee, dates, black
currants made into syrup with coarse sugar and added with honey and long pepper
powder.

4. Excessive thirst caused due to madtyaya (~ symptoms of excess consumption of

alcohol) can be treated with grape juice.
5. Obstructed flow of urine can be treated with grape juice or water with black currants
soaked in it.
6. To enhance and replenish the ukra dhtu a combination of grape juice (20 g), juice of
white onions or shallots (5 g) and honey (5 g) is advised.
7. Grape juice 20 g along with fennel seed powder helps alleviate fever caused due to pitta
doa . It helps to eliminate toxins from the body by increasing the urine output.
8. Pickle prepared from raw grapes, black pepper, rock salt and mainmul (Coleus forskohlii)
is beneficial for complains like nausea, dizziness, vomiting and morning sickness
experienced by pregnant ladies.
9. Consumption of black currants (about 20 g) daily helps treat constipation, amlapitta or
pittaja shula (~ pain caused due to anomaly of the pitta doa ).
10. Very fine powder of grape seeds and camphor can be used for cleaning the teeth. This
helps treat halitosis (bad breath), loose gums and pus in gums of teeth.

DIETARY RULES AND REGULATIONS

TIPS
Meal timings should generally be fixed and one should eat only when hungry. One
should always consume food in a pleasant frame of mind and in friendly atmosphere. One
should pay attention to meals and avoid other activities like watching T.V. or reading
while consuming food.
Fruits should be consumed either before or as a part of meals.
Mid-day snacks should be eaten only if one feels hungry.
One should consume only two cups of tea per day and one glass of warm milk, preferably
cow milk, without sugar.
Substances which are advisable for daily intake should be consumed at least 4 -5 times a
week.
Substances which are advised for occasional consumption should be eaten once in about
15 to 30 days.
Substances which should generally be avoided may be indulged in only about once in two
months.
Substances which can be consumed regularly include rice, rice prepared from roasted rice
grains, rice cooked in an open pan and drained of excess water, phulka and poli (type of
Indian bread prepared from whole wheat flour), bhkri (type of Indian bread prepared
from jowar or sorghum bicolor), rock salt.
Substances which may be consumed occasionally include green gram khicai, pulav (rice
with vegetables), and toasted bread with ghee.
Substances which should ideally be avoided include all kinds of junk food and street
food, and one should stay away from the habit of frequently eating out. Specific food
substances include bread and bakery products, food substances stored in the refrigerator,
fermented substances, left-over food, curds, cheese, paneer, too much of spicy food, too
much of caffeinated drinks including tea and coffee, substances which are excessively
sour, spicy, bitter or even excessively sweet, substances classified as viruddhnna in
texts like the combination of fruits and milk, or curds + milk + rice, or buttermilk + milk
+ rice. One should also avoid adding that extra pinch of salt to the food while eating.

VEGETABLES
Vegetables which can be consumed regularly include ridge gourd, bottle gourd, snake
gourd, French beans, ghosle (Silk squash or Egyptian luffa), yam, ash gourd, drum
sticks and broad beans.
Vegetables which should be consumed occasionally include onions, potatoes, brinjals,
cauliflower, cabbage, cluster beans, kohlrabi, red pumpkin, capsicum, bitter gourd,
dhemsa (Indian round gourd/ apple gourd) radish, hadg phul (flowers of Sesbania
grandiflora Linn.) and okra or ladys finger.
The list of vegetables best avoided includes vegetable preparations made from more than
2 -3 vegetables together and recipes which require lot of complex cooking processes.
GREEN LEAFY VEGETABLES
Green leafy vegetables like spinach, tndulj (Amaranthus oleracea) red and green
amaranthus, chkvata (Chenopodium album) and coriander may be consumed regularly.
Methi (Fenugreek leaves), lu (Colocasia leaves/ arbi patta), epu (Dill leaves), ambdi
(Sorrel leaves/ Indian Roselle) should be consumed only occasionally.
It is advisable to avoid green leafy vegetables in the rainy season and by the patients
suffering from abdominal worm infestation or diseases caused due to the anomaly of the
rakta dhtu .
SALAD OR SIDE DISH PREPARATION (prepared using buttermilk or lime juice instead of
curds)
Salad preparations of beet root, radish, carrot, onion, spring onions, pomegranate, peanuts
and cabbage can be consumed on a regular basis.
Salad preparations of tomato and cucumber are advisable only occasionally.
One should avoid intake of salad preparations in case of skin diseases, amlapitta and
indigestion.
FRUITS
Fruits like apples, chickoos, figs, black currants, dates, Indian gooseberries and mangoes
can be consumed regularly.
Fruits like banana, orange, guava, grapes, papaya, custard apple, jujube fruits, apricots,
almonds, dried dates, and kavatha (Limonia acidissima wood apple) should be
consumed occasionally.
Fruits should never be consumed along with milk, excessively sour fruits, ready-made
fruit pulps and strawberries should also be avoided.
CHUTNEY PREPARATIONS
Chutney prepared from mint leaves and ginger, coriander, curry leaves and roasted
Bengal gram dl can be consumed regularly.
Chutney preparations of substances like coconut, garlic, red chilli powder, and veins of
the ridge gourd vegetable, flax seeds, peanuts, bitter gourd, tamarind and raw mango are
for occasional consumption only.
One should avoid the consumption of ground red or green chilli paste.
PAPAD
One may consume papad prepared from green gram dal.

Papad preparations of rgi (finger millet) or roasted papad are for occasional
consumption.
Papad preparations of black gram, flattened rice or poh, potato and sago are best
avoided.
DAAL PREPARATIONS
Dl recipes made from green gram, red lentils and pigeon peas may be consumed
regularly.
One should consume preparations like kaddhi (buttermilk + Bengal gram flour, tempered
with pure ghee and cumin seeds etc.), green leafy vegetable preparations and pithla (side
dish prepared from Bengal gram flour) only occasionally.
WATER
Plain and clean water, boiled water, and water boiled with pure gold ring in it is good for
regular consumption.
Water from the refrigerator is only for occasional consumption. One should never drink
water when one does not feel thirsty and should also not avoid drinking it when thirsty.
DRINKS
Drinks like cow milk, buttermilk, tea, coffee and fresh nra are good for regular
consumption.
One may consume natural fruit juices, cold drinks (non-aerated), kokam (garcinia fruit)
juice and raw mango juice or panha (raw mango drink) occasionally.
One should avoid alcoholic beverages and aerated or carbonated drinks and milk shakes.
SOUPS

Soups prepared from green gram dl, spinach and fruit used as vegetables (like gourds,
beans etc.) are advisable for regular consumption.
Soups made from mushrooms, chicken and radish are meant for occasional consumption
only.
Tomato and Chinese soups should ideally be avoided.
SNIGDHA OR OLEAGINOUS FOOD SUBSTANCES
Pure cow ghee, peanut oil and fresh unsalted butter are advisable for regular intake.
One should consume coconut oil and ghee prepared from buffalo milk only occasionally.
Oil extracted from safflower, sunflower and mustard, refined vegetable oils and
hydrogenated vegetable oils or dalda should be avoided.
SUBSTANCES CONSUMED WHILE ON FAST
While fasting one may consume yam, sweet potato, red pumpkin, pure cow ghee, some
fruits, rjgir (amaranthus seeds), laddu or kheer prepared from shingda (water
chestnut) flour, dates and thalipitha (kind of bread prepared from flour of mixed cereals
and pulses) preparation.
1. Substances to be consumed occasionally include thalipitha prepared by mixing rjgir
and shingda flours, sago khicai, varai (Porso millet) and lu prepared from ground
peanuts and jaggery.
While fasting, one should keep away from potato wafers and other fried foods.
PICKLES
Dry fruit pickle, fresh turmeric pickle and mla pickle are for regular consumption.
Pickles to be consumed occasionally include old lemon pickle, raw mango pickle, mixed
vegetable pickle, mixed pickle of raw mango and green chillies.
One should keep away from tomato pickle and green chilli pickle.
BREAKFAST OR MID-DAY SNACKS
Lhya or popped grains of liaika variety of rice and milk, lu prepared from rgi or
green gram, confectionary prepared from rjgira, chivd recipe prepared from popped
jowar or sorghum bicolor grains, lhy flour added with milk or buttermilk, parth and
upm can be eaten frequently.
Poh, khkara, pharsn or mixture, bread, cutlets, chivd, suji halwa, ghvan,
thalipiitha, kheer prepared from wheat, rice, semolina, evaya or bottle gourd, and bhaji
prepared from green gram are for occasional consumption only.
One should keep away from substances like maggi, idli, dos, uttappa, tea with toast,
pav-bhaji, bhel, panipuri, Punjabi cuisine, pasta and pizzas.
PULSES (always to be consumed in limited proportions)
One may consume the pulses like green gram, red lentils and pigeon peas often.
Pulses like chan or chick peas, matki (moth beans or Turkish gram), vla (field beans),
chavli (black eyed beans), peas, rjm (kidney beans), and black gram can be eaten
occasionally.
One should keep away from sprouted pulses, raw pulses prepared without tempering with
oil or ghee and vtan (dried white/green sweet peas).
NON VEGETARIAN FOOD
Foods like mutton soup, tandoori meat and chicken are permitted for regular
consumption.
Half boiled eggs, fish and other sea foods are for occasional consumption.
One should avoid non-veg preparations in spicy gravies.
SOME HABITS OR ADDICTIONS
Chewing on substances like cardamom and cloves is advisable.

Supri (Areca nuts), fennel seeds and betel nut leaves or vid are for occasional
consumption.
Addictive substances like cigarettes, gutkha, tobacco, alcohol should essentially be
avoided.
Bramha Ayurveda Services Pvt. Ltd.
Punarvasu Chiktsalaya
Punes First private registered ayurevda hospital
Shivajinagar Main Branch - (with indoor facility)
5, Shanti Prasad, 1123 B, Shivajinagar, Model Colony, Pune 6 Phone 020 - 25660066
Rajendra nagar, Navi Peth Branch - (With day care facility)
Sneha, Navi Peth, Rajendra Nagar, Near Senadatta Police station, Pune, Phone 020 - 24532323
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yurviva Online Issue No. 6 www.ayurvedaprabodhini.

SPECIAL EDITION - FRUITS

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Publisher and Editor PUNARVASU AYURVEDA PRABODHINI, PUNE

TRANSLITERATION KEY (IAST)

Translation done by Vd. Priya Nene

Publisher and Editor

Publisher and Editor

Rules for intake of fruits

Publisher and Editor

The bananas are advisable for

Consumption of bananas is not advisable for

Publisher and Editor

Publisher and Editor

Guava should be consumed along with rock salt to aid digestion.

Publisher and Editor

Roots of papaya plant These are beneficial against urinary stones.

Raw/ Unripe papaya fruit

Publisher and Editor

Ripe papaya fruit

Publisher and Editor

Some medicinal applications of grapes are

Publisher and Editor

4. Excessive thirst caused due to madtyaya (~ symptoms of excess consumption of

Publisher and Editor

DIETARY RULES AND REGULATIONS

Publisher and Editor

GREEN LEAFY VEGETABLES

One may consume papad prepared from green gram dal.

Publisher and Editor

SNIGDHA OR OLEAGINOUS FOOD SUBSTANCES

SUBSTANCES CONSUMED WHILE ON FAST

BREAKFAST OR MID-DAY SNACKS

PULSES (always to be consumed in limited proportions)

NON VEGETARIAN FOOD

SOME HABITS OR ADDICTIONS

Chewing on substances like cardamom and cloves is advisable.

Bramha Ayurveda Services Pvt. Ltd.

Rajendra nagar, Navi Peth Branch - (With day care facility)

Bhusari Colony, Kothrud Branch (With day care facility)

Panchkarma with Complete Ayurveda treatment ..

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