eXotic Indian Fruits: A Guide to Unique Fruits Used in Indian Cooking

India is known for its rich and diverse cuisine that utilizes a wide range of exotic fruits and vegetables. In this article, we will focus on some of the lesser-known exotic fruits used in Indian cooking. These fruits not only add unique flavours and textures to dishes but also offer various health benefits.

Jackfruit

Jackfruit 

Jackfruit is a large tropical fruit with a spiky exterior and sweet, tangy flesh. It is a versatile fruit that can be used both ripe and unripe in dishes. The unripe fruit has a meaty texture and is often used as a vegan meat substitute in curries and stir-fries. The ripe fruit is sweet and can be eaten as a dessert or used in smoothies and desserts. 

Jackfruit is high in fibre, vitamins, and minerals and is also a good source of plant-based protein.

Tamarind

Tamarind is a sour fruit used in various Indian dishes, especially in South Indian cuisine. It is used in the form of a paste or pulp and adds a tangy flavour to dishes. Tamarind is a common ingredient in sambar, rasam, and chutneys.

Tamarind is rich in antioxidants and is also a good source of vitamins and minerals such as potassium and magnesium.

Custard Apple 

Custard Apple

Custard apple, also known as sugar apple or Shareefa in Hindi, is a sweet fruit with a creamy texture. It is often eaten as a dessert or used in smoothies and ice creams. 

Custard apple is a good source of dietary fibre, vitamins, and minerals such as
calcium and iron.

Starfruit

Star fruit, also known as carambola, is a tangy fruit that gets its name from its star-shaped cross-section. It is often used in salads, chutneys, and pickles. 

Starfruit is low in calories and high in fibre, vitamin C, and antioxidants.

Wood Apple

Wood apple, also known as bael fruit, is a large fruit with a hard exterior and a soft pulp inside. It is often used to make a traditional Indian drink called bael sherbet. 

Wood apple is rich in antioxidants and is also a good source of fibre, vitamins, and minerals such as potassium and magnesium.

Jamun

Jamun, also known as Indian blackberry, is a small fruit with deep purple skin and sweet, tangy flesh. It is often used in jams, juices, and desserts. 

Jamun is high in antioxidants and is also a good source of vitamins and minerals such as iron and potassium.

Amla

Amla, also known as Indian gooseberry, is a small green fruit with a sour and slightly bitter taste. It is often used in chutneys, pickles, and juices. 

Amla is high in vitamin C, antioxidants, and fibre.

Mulberry

Mulberry (Unsplash pic)

Mulberry is a sweet and juicy fruit that comes in various colours such as black, red, and white. It is often used in jams, jellies, and desserts. 

Mulberry is high in antioxidants and is also a good source of vitamins and minerals such as vitamin C and iron.

Jujube

Jujube, also known as ber or Indian plum, is a small red or yellow fruit with a sweet

Jujube

and tangy taste. It is often used in jams, pickles, and desserts. 

Jujube is rich in antioxidants and is believed to have various health benefits such as improving digestion and reducing stress.

Phalsa

Phalsa is a small purple fruit with a sweet and sour taste. It is often used in sherbets, juices, and jams. 

Phalsa is rich in antioxidants and is believed to have various health benefits such as improving digestion and reducing inflammation.

Karonda

Karonda, also known as carissa, is a small red or purple fruit with a sour and tangy taste. It is often used in pickles, chutneys, and curries. 

Karonda is high in vitamin C and antioxidants.

Indian cuisine is known for its use of unique and exotic fruits that add flavour, texture, and nutrition to dishes. Incorporating these fruits into your diet can not only enhance your culinary experience but also offer various health benefits. So, next time you visit an Indian grocery store or restaurant, don't hesitate to try some of these exotic fruits and discover new flavours and tastes.

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