Snapmelon/phut - Health benefits, application, chemical constituents, side effects and many more

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Snapmelon/phut


Snap melon (Cucumis melo var. momordica) is an important minor cucurbitaceous fruit vegetable of arid region. The nutrients rich snap melon juice is now gaining popularity as squash. Snap melon is a popular cucurbit cultivated in arid and semi-arid regions of western India, particularly in Rajasthan, Uttar Pradesh, Punjab and Bihar. Its ripe fruits are used as a substitute for muskmelon due to its cooling effect. The unripe fruit locally known as therla. It is also known under the name of phoot, Phoot kakari and kakadia, meaning splitting, which bursts naturally on ripening. Due to this, the fruit is known as snap melon and pottu vellari in Malayalam. The tender fruits are also used as salad and as a cooked vegetable.





COMPOSITION 

It is naturally loaded with high levels of phytonutrients (alpha- and betacarotene), folic acid, potassium, vitamins like C, which are highly required nutrients to keep the skin natural, soft, glowing, healthy and younger looking. The total soluble solids content of fruits ranges from 40 to 5°Brix and acidity content 3.5% to 6.8%, while solid to acid ratio is 1.07:1.62. Its flesh gives a banana-like aroma. The seed contains 12.5-39.1% edible oil. The nutritional composition of snap melon is given in Table




Properties and Benefits

  • Taste – Sweet (madhura)
  • Virya (potency) – slightly hot (anushna)
  • Qualities
  • Ruksha – dry
  • Guru – heavy to digest
  • Grahi – absorbent in nature
  • Vishtambhi – causes constipation


  • Effect on Tridoshas : Balances Pitta and Kapha dosha


  • Ripe Chirbita Fruit : Hot in potency and increases pitta dosha.




Uses, Benefits, Remedies and Application

1) The immature and mature fruits are used as vegetable and desert, respectively.

2) Immature fruits can be cooked or pickled and used as dehydrated value added product in off-season. 


3) Mature fruits are eaten raw with salt. 


4) The fruits have a good amount of water and dietary fibres that help in relieving constipation and other digestive disorders. 


5) Fruits are cooked, pickled or eaten raw.


6) Its seed kernel is used in bakery products and a traditional drink (thandai). It has prospects of value addition in pickles.jam, chutney, squash and as dehydrated


7) Seed kernel is used in bakery products and traditional drink ‘Thandai’.


8) The seeds are antitussive, digestive, febrifuge and vermifuge, and its roots are diuretic and emetic. 


9) Though the flesh is mealy and tasteless, its ripe fruits are mostly cherished as dessert. 


10) Ripe fruits can be used to make drink mixed with jaggery or sugar.The fruits can be used as cooling and intestine cleanser. 


11) They are also used as a first aid treatment for burns and abrasions and as a natural moisturizer for the skin. 


12) The fruits improve appetite, cure stomach pain and help in relieving constipation and vomiting. 


13) Ripe fruits are used for making squash as a light drink or are mixed with rice powder and jaggary. Seeds of chirbita fruit are used to relieve burning sensation.



Side effects :

The sprouting seed produces a toxic substance in its embryo so should not be consumed.



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Refrence

1) Bhavaprakasha Nighantu

2) Int.J.Curr.Microbiol.App.Sci (2017) 6(6): 942-949 

3) Plants2021,10, 1755

4) Kaiyadeva Nighantu

5) Acta Hortic. 1102. ISHS 2015. DOI 10.17660/ActaHortic.


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