Summer Fruit Cart

by | May 3, 2024 | Food, Health, Lifestyle, Summer Issue

‘Chubti jalti garmi ka mausam aya’, the loud jingles on the radio announce the onset of summers and hot loo blows in most parts of the country. And this heralds the preparation for the scorching months ahead. My earliest summer memories are of the ‘barf ke gole’, roadside ‘kulfi-wallahs’ and coming home to a plethora of sharbats, chhaas, nariyal pani, lassi or shikanjawi.

And in my ancient century old wooden house, the red carpet of sweet mulberry in the backyard from the beginning of summer would make us spend all our play time around the old ‘shehtoot’.

One of the most nostalgic scenes during summers are the sight of local seasonal fruit carts brimming with carefully foraged produce including Ber, Jamun, Imli, Amla and Karonda. 

The start of summer was  synonymous to preservation as the bright sunny days are perfect for drying and preserving produce, a tradition upheld for centuries. These preserved and dried goodies are often pickled and fermented using simple traditional techniques and without any harmful chemical preservatives. And these ancient gifts still adorn Indian thalis across the country. In my household, the tradition of aam karonde ka achaar, chundru, amla murabbas are still annual rituals and cherished.  Mangoes, figs, lychees, peaches, and berries such as jamun, phalsa, amla and kokum are further processed into jujubes.

A variety of summer fruits are processed and fermented to create alcohol and spirits, becoming integral to local culture. Nashik, the ‘wine-city’ of India, sees grape harvesting in early summers for winemaking, while Goa produces spirits such as Todi, Urrak, and Feni after the harvest of Cashew Apples and Coconuts.

Apart from alcoholic beverages, summers are filled with non-alcoholic and refreshing drinks. Beverages like Aam Panna, Solkadhi, Neera, Peeyush, Aambadi, Kokum Sharbat, Panagam are some of the popular ones from the western coast. According to Ayurveda many of these have a cooling effect on the body and balances the ‘pittah-dosha. They keep us hydrated and prevent skin allergies commonly associated with summer heat.

So rather than the regular bottled drinks on the shelves that are mostly sugar, artificial flavours and preservatives, let’s bring back our regional seasonal thirst quenchers and beat the heat. Coming from the Konkan region, I’m sharing two of my favourite recipes. 

 

Bael Sharbat Recipe

Ingredients: 5 glasses

  • 1 large piece Bael fruit or Stone Apple
  • 1 liter water
  • 8-10 ice cubes
  • 4 tbsp sugar
  • Pinch of salt
  • 10 crushed mint leaves

Method:

  1. Tap with a rolling pin to break the shell of bael fruit.
  2. Scoop out the pulp, remove the seeds and mash it with a folk or your hands.
  3. Add chilled water and mash again.
  4. Strain the pulp by pressing it against a sieve with a wooden spoon to extract the maximum pulp.
  5. Add sugar and stir to dissolve.
  6. In a jug add ice cubes, crushed mint leaves and pour the ready Bael juice on top. Add salt and mix well.
  7. Serve chilled to beat the heat. 

 

Kokum Sharbat Recipe

 

Ingredients: (5 Glasses)

  • 1 cup chopped fresh/dry Kokam fruit
  • 2 cups sugar 
  • 1 tsp salt
  • 2 cups water
  • I tsp roasted grinded cumin seeds
  • 5-6 green cardamoms
  • 2 pinch black salt
  • Mint leaves

Method:

  1. Chop and de seed the kokums, keeping the pulp and outer cover.
  2. Blend the pulp to a fine consistency.
  3. Strain the mixture.
  4. Add sugar to water and boil till you get a thick consistency.
  5. Cool the sugar syrup and add kokum mixture to it.
  6. Add freshly grinded cumin and cardamom.
  7. Mix well and your kokum drink concentrate is ready.
  8. Transfer it to a clean bottle and refrigerate.
  9. Add 1-2 tbsp of kokum concentrate in a glass of cold water.
  10. Top it with ice cubes and garnish with mint leaves.
  11. Enjoy it with or after meals or simply serve it as cold drink.