Konkani people make delicious, tender karonda cherry pickle called karinja nonche in Konkani. It is made using karonda cherries and tender ivy gourds. However, it is a tedious process as the karonda cherries are gummy and need to be processed for days before the pickle can be made. If you substitute the karonda cherries with green acerola cherries, you can get a delicious pickle ready in just 30 minutes. Moreover, the high amounts of vitamins, minerals, and antioxidants in acerola cherries give you a pickle of unparalleled health benefits. If you are living in tropical or subtropical climates, just one grown acerola tree in your compound (or well tended in a large pot on the terrace) can supply your family with enough fruit (drupes) to make pickle, juice, squash, umman, syrup and wine. Do make this wonderful pickle and enjoy!