"Ker," also known as "karonda" or "carissa carandas," is a small, sour fruit that grows on the karonda shrub, which belongs to the Carissa genus. The fruit is native to India and is commonly found in various parts of the country, particularly in the northern and central regions.

Ker fruit is typically round or oval-shaped and ranges in color from green when unripe to red or purple when ripe. It has a tart and slightly bitter taste, similar to cranberries or sour plums. The fruit contains small seeds and a thin layer of flesh that surrounds them.

In culinary applications, ker is often used to make pickles, chutneys, jams, and preserves due to its sour flavor. It is also used in traditional Indian dishes, particularly in regional cuisines such as Rajasthani and Gujarati, where it adds a tangy and refreshing taste to savory dishes like curries, sabzis (vegetable dishes), and dals (lentil dishes).

Additionally, ker is valued for its medicinal properties and is believed to have various health benefits. It is rich in antioxidants, vitamins, and minerals, making it a nutritious addition to the diet.

Overall, ker is a versatile fruit that is appreciated for its unique flavor and culinary uses in Indian cuisine.