Do you remember the summer vacations of your childhood? Those long days filled with play and the joy of freshly plucked (often “borrowed”) fruits are priceless. Growing up in a small family, I spent my days with neighborhood kids, returning home reluctantly for meals.

1. Mango – Summer vacations were filled with the joy of savoring mangoes in various forms—raw, ripened, or tender. Raw mangoes, sprinkled with salt and chili powder, were a delightful treat. My grandmother’s pickles, especially the dry “puddi galele”(in Konkani) made from sun-dried mango pieces, were irresistible, often dwindling as I snuck some daily. Getting a fresh, ripened mango from the tree felt like winning the lottery, though more often they were claimed by squirrels, birds, or careful owners who let them ripen naturally.

2. Ari nellikka or star gooseberry – Phyllanthus acidus, known as the Otaheite gooseberry, Malay gooseberry, Tahitian gooseberry, Country gooseberry, Star gooseberry, Starberry, West India gooseberry, or simply Gooseberry. My most favorite since we didn’t have this plant nearby, I eagerly awaited its arrival in veggie shops or from relatives. We enjoyed it with salt or chili powder or as pickles.

3. Chambakka – Syzygium samarangense, Java apple, wax apple. The white variety was special treat from a neighbor’s garden, as I was allergic to the red or pink varieties. Whites are called as Paneer chambakka or Syzygium jambos or rose Apples.

4. Passion fruit – These were introduced to me in 1997! The vine was growing at the same neighbor’s place where the white Chambakka tree was there.

5. Tamarind – provided a shared bounty, as we eagerly collected the ripe fruit from the large tree that straddled our neighbor’s compound wall. Despite the usual fights over fallen leaves, the ripened tamarind was plentiful, lasting for years in our kitchen.

6. Jackfruit – The fruit that saves us from the high-stakes world of tree-stealing! Its abundant presence in every household, coupled with its notoriously tricky cutting and eating process, makes it a unique culinary adventure. Known as Idiyan chakka or Idi chakka in Malayalam, tender jackfruit finds its way into a myriad of dishes, from fragrant thorans to hearty curries. As I impatiently wait for the fruit to ripen, my mother or grandmother skillfully tackle the task of cutting and separating it, a process that tests even the most patient souls. And when the harvest is bountiful, we transform excess jackfruit into delightful chakkavaratti preserves and crispy chakka varuthathu chips. The chakka varatti then becomes the star ingredient in mouthwatering chakka ada and creamy payasams. Waste is not in our vocabulary – the seeds find new life in savory curries, stir-fries, or my personal favorite, jackfruit seed wedges. It’s a celebration of flavor and resourcefulness that defines the essence of jackfruit in our culinary repertoire.

7. Guava – A fruit that held the promise of luck with every pluck. Yet, in our guava-grabbing adventures, we often found ourselves at the mercy of parrots and squirrels, scavenging for the remnants they left behind. At home, there stood a solitary red guava tree, its fruits a rare treasure. During those endless summer days, my daily ritual became a vigil at the tree, as if appointed guardian of its precious yield. But beyond the fruit, what remains etched in memory are the stings of punishment meted out by my parents, wielding the very branches of that guava tree.

8. Babloos naranga(Pomelo) – The forgotten fruit of our backyard. Despite boasting four magnificent trees, it seemed to languish in neglect. Its branches heavy with fruit, yet often left untouched until they dropped and decayed. Personally, I never quite developed a taste for it. However, my grandmother, ever the culinary magician, would serve it up with a sprinkle of sugar, coaxing me into reluctantly partaking, if only for the sake of tradition.

9. Pana nongu(Ice apple) -The elusive treasure of the Asian palmyra palm. In our neighborhood, the sight of its palm was a rarity. But every so often, my father would return from his ventures with a precious bounty from the push-cart vendor. It was a moment of pure delight, for these scarce treats were cherished with fervor. Oh, the refreshing relief they brought on scorching days! Truly, a thirst-quencher like no other.

10. Pottu vellarikka(Blonde Cucumber) – Also known as Cucumis melo momordica or Snap melon, a refreshing addition to the household, albeit sourced from the local store. Its appearance typically coincided with the festivities of Vishu, alongside the coveted kanivellarikka (Madras Cucumber/Sambar cucumber). My mother wielded her culinary magic with this humble fruit, transforming it into a cooling elixir. Sliced into small pieces and combined with a sprinkle of sugar in a tumbler, she would deftly mash it with a spoon until its abundant water content yielded a refreshing concoction. It was more than just a beverage – it was an instant, natural coolant, a welcome respite from the sweltering summer heat. 

11. Anjili chakka(Wild jackfruit) – Also known by its scientific name, Artocarpus hirsutus. While the colossal jackfruit steals the spotlight, have you ever come across its diminutive cousin, scarcely larger than a mango? These petite treasures may lack the grandeur of their larger counterparts, but they hold their own charm. Yet, harvesting them is no small feat. Their lofty trees, adorned with sparse branches, posed a challenge for us daring fruit-seekers. More often than not, our bounty came from the fruits that had gracefully fallen to the ground, sparing us the precarious task of climbing to the top.

12. Cocoa – The humble origin of chocolate, often hidden in plain sight. In the backyard of my cousin’s home, two cocoa trees quietly flourished. While my cousin savored the ripe pods, I, oblivious to their significance, found joy in the simple act of eating them. Climbing the low-hanging branches, I would eagerly pluck the yellowish pods and, with a satisfying thud, break them open against the ground. Inside, nestled amidst the seeds, lay the creamy white flesh, the true prize of the cocoa pod. But alas, those carefree days of cocoa indulgence are but distant memories now. Rarely do I stumble upon this delectable fruit, leaving me yearning for its nostalgic flavor.

13. Njaval(Java Plum/Jamun) – Syzygium cumini, a beloved fruit known by many names such as Malabar plum, Java plum, or black plum. But beyond its delicious flavor lies a mischievous secret: the joy of indulging in njaval and proudly displaying the telltale ink-stained tongue to unsuspecting elders. It was a mischievous pastime that added an extra dash of fun to our childhood antics.

14. Cashew fruit/cashew apple – embodies a unique dichotomy: hailed as the “poor man’s crop” yet revered as the “rich man’s food.” Despite its illustrious reputation, it remains a mystery to many in the younger generation. While the cashew nut enjoys widespread recognition, few are aware of its humble origins.

For me, plucking ripe cashew fruits, particularly the vibrant red ones, was a cherished task. Handing them over to my grandmother became a ritual, as she expertly navigated the delicate process of separating the fruit from the nut. Why such caution? Because every part of the cashew tree contains a potent sap, notorious for its irritating properties. Even the thin membrane surrounding the nut demands careful handling. Yet, the reward was worth the effort. The fruit itself boasted juicy flesh, subtly sweet with a hint of rose flavor. As for the nuts, they required meticulous roasting and peeling before they could be enjoyed. It was a labor of love, but one that yielded a truly unique and delicious treat.

15. Thallithenga – Poor man’s badam/almond. Read more about it here

16. Mulberry – were like quiet helpers in our area. People planted them to mark boundaries between lands. But there’s more to them than meets the eye! These trees also fed silkworms with their leaves, helping make silk. So, while they may have seemed ordinary, they were actually pretty important.
Picture Source – Vriksha Nursery, Mumbai

17. Star fruit – While my friends enjoyed munching on the ripe fruits, I never really took to them. But my aunt had a clever way of putting them to use – she turned them into spicy pickles! The ripe ones were sweet, while the unripe ones had a tangy kick. One of my favorite things was watching parrots nibble on the tiny seeds, holding them delicately in their claws. It was a simple pleasure, observing nature’s little moments of joy.

18. Bilumbi – Averrhoa bilumbi, often used in pathrode making or pickles, was a favorite of mine, preferred over star fruit.

20. Nutmeg(Jaathikka )- Also known as Jaathikka, offers both flavor and versatility. While the outer fruit can be enjoyed with salt or on its own, it’s the seed and the mace that truly steal the show as prized Indian spices. Additionally, the fruit lends itself well to pickling, making it a delightful addition to any culinary repertoire.

21. Loobikka – Also known as Indian coffee plum or Flacourtia jangomas, holds a special place in my heart as a perennial favorite. Despite not having a tree of our own, I eagerly awaited its availability in shops. Whether enjoyed dipped in salt or incorporated into pickles, its tangy flavor never fails to delight. With just a simple combination of saltwater and a few chilies, it transforms into a delectable pickle that lasts for months, ensuring its irresistible taste can be savored long after the season has passed.

22. Panchasara Pazham – Also known by various names like Jamaican Cherry, Panama Cherry, or Strawberry tree, is a delightful treat loved for its juicy texture and fig-like flavor, filled with tiny seeds that resemble sugar granules. Growing abundantly near my school, it was always a coveted sight for us kids. We’d eagerly watch for the slightest hint of pink-red coloring, indicating its semi-ripened state, and then pounce on the opportunity to pluck one. Securing a Panchasara Pazham was nothing short of a stroke of luck, and the excitement of finally tasting its sweet goodness made it all the more enjoyable.