Cooling and refreshing food is the hallmark of summer. From mangoes to lychees, summer in India is a season of naturally occurring gastronomic delights. These fruits make their way into milkshakes, sorbets and juices or are eaten plain on their own. Besides these popular ones, there are a host of other fruits that Indian summers bring with them. Three of these are jamun, falsa and tadgola or ice apple—all of which are native to India.
Jamun
A dark purple hued oval berry, jamun has the ability to evoke many childhood memories. Fruit vendors in India serve it in newspaper sheets with a bit of salt. The pinkish white flesh is juicy, tasty and slightly sweet, and leaves the tongue dry, which is why it is usually eaten with salt. Mouths and tongues are usually left stained by the dark purple colour of jamun skin. Besides Indian, jamun is also found in Nepal and Sri Lanka. After they are ripened, jamuns don’t fall off their tree and need to be foraged.
Falsa
Also known as Indian sherbet berry, the falsa is a tiny berry that is deep red in colour. The fruit was initially found in Varanasi but has now traversed borders. The sherbet made by mixing falsa juice with sugar is an excellent summer cooler. Ripe falsas have a dark purple outer covering and slightly lighter coloured flesh. Their taste has been likened to grapes. Falsas have a high water content and are rich in vitamin C. They can be effective in treating anaemia and joint pain. Fruit vendors sell falsa with chaat masala, which makes a tasty snack when eaten together.
Tadgola
Commonly called ice apples, tadgolas are made up of translucent flesh encased in a hard shell. The flesh of tadgolas is similar to lychees in appearance and oozes a sweet juice that tastes like coconut. It is believed that the British called the tadgola ice apple for its cooling properties. Different states have given the fruit different names: Tamil Nadu calls it nungu and West Bengal calls it taal. Tadgolas can easily be found at street stalls across the country and are also used to make puddings. They make great summer food as they are rich in potassium and vitamins A and B.