Madan Fruit Madan fruit is high in vitamin C and beta-carotene, as well as important minerals such as calcium, iron, phosphorus, etc.
 

Madan fruits are very rich in vitamin A and calcium. Since the fruits taste quite sour, it is not easy to eat them fresh. So they are used in side dishes, salads and made into sauces. The fruit of Madan is also processed to make preserved fruit in syrup, pickled fruit, and dried fruit. Fermented fruit is stuffed with minced pork to make a soup, or it can be made into a sweet.

Madan will produce a yield for about 2-3 years, after which it will produce and have offspring according to species.