The Inky Jamun
A quintessential monsoon fruit, the Jamun, or Indian blackberry, is a seasonal delight known for its unique sweet and tart flavour. When picking Jamun, colour is your best guide. Look for fruits that are a deep, uniform purple-black. Lighter reddish or purple fruits are likely
to be sour and unripe. The skin should be smooth, glossy, and unbroken. Avoid any that look dull, wrinkled, or have soft, mushy spots, as these are signs of spoilage. A perfectly ripe Jamun will be firm but yield slightly to a gentle squeeze. They should have a mild, pleasant aroma; a fermented or sour smell means they are past their prime. Rich in Vitamin C and antioxidants, Jamun is excellent for boosting immunity during the rainy season.
The Fragrant Peach (Aadoo)
Peaches, known as Aadoo in India, are a fragrant and juicy stone fruit that peaks during the monsoon. Don't be solely swayed by a deep colour or large size. The most reliable indicators of a ripe peach are its feel and smell. A good peach will have a sweet, floral aroma. Gently hold the fruit in your palm; it should feel slightly soft when pressed, but not mushy. A rock-hard peach was picked too early. The skin should have a creamy to deep yellow background colour. While the red blush is attractive, it is a result of sun exposure and not always a sign of ripeness. Avoid any peaches with green patches, bruises, or wrinkled skin.
The Velvety Plum (Aloo Bukhara)
Plums, or Aloo Bukhara, are another monsoon favourite, offering a perfect balance of sweetness and tartness. When selecting plums, look for those that are plump with smooth, unblemished skin. A ripe plum feels heavy for its size and will yield to gentle pressure, particularly at the end opposite the stem. Avoid extremely hard plums, as they won't be sweet, but also steer clear of any with soft spots, cracks, or shrivelled skin. Colour can vary by variety from deep red to dark purple, but it should be rich and uniform. Plums are a great source of fibre and vitamins, making them a healthy addition to your monsoon diet.
The Bright Cherry
While their season is brief, cherries are a delightful monsoon treat. For the sweetest flavour, choose cherries that are plump, firm, and have a glossy, dark red colour for their variety. Lighter-coloured cherries will be less sweet. One of the best indicators of freshness is the stem. Look for bunches with bright green, flexible stems still attached. Brittle or missing stems suggest the fruit is older. Avoid any cherries that are soft, wrinkled, or have cuts and bruises, as they will spoil quickly. Cherries are not only delicious but also packed with antioxidants.
The Crisp Pear (Nashpati)
The Indian pear, or Nashpati, is a beautifully crisp and hydrating fruit that is at its best from the late monsoon onwards. Unlike many other fruits, pears often ripen after they are picked. For immediate consumption, select a pear that yields slightly to gentle thumb pressure near the stem. The rest of the pear should remain firm. If you plan to eat them in a few days, it's fine to buy firmer ones. The skin should be smooth and free of bruises or dark soft spots. The colour should be consistent, though it varies by variety. Pears are an excellent source of dietary fibre, which is particularly beneficial for digestion during the monsoon.
The Jewelled Pomegranate (Anar)
Available through the monsoon and into winter, pomegranates are nutritional powerhouses. Selecting a good one is all about weight and texture. A ripe pomegranate should feel heavy for its size, which indicates it's full of juicy seeds, or arils. The skin should be firm, taut, and smooth, almost like leather. Don't worry too much about the colour, which can range from medium to deep red; it's not the best indicator of ripeness. However, you should avoid fruits with soft spots, cracks, or blemishes. Pomegranates are rich in antioxidants and can help boost energy levels on dreary, damp days.
