We now have seedless watermelon, genetically engineered sweet maize, and avocados that have travelled thousands of kilometres in modern India. In fact, some fruits are now accessible all year, such as mangoes, which are available even in the winter. We have long forgotten about our old fruits and vegetables that were accessible on our continent, thanks to the increased availability of non-seasonal fruits, genetically modified fruits, and imported fruits. Our need to strengthen immunity increases during the monsoon, and in our Indian subcontinent, we have been endowed with traditional fruits that can provide significant health advantages.
1. Karonda
Karonda is high in vitamin C as well as a variety of other nutrients. The fruit is frequently compared to cranberries. Karonda is used in pickles, drinks/sherbet, jams, and chutneys as a side vegetable dish. Karonda’s high fibre content makes it ideal for treating piles and constipation. It enhances iron absorption when administered to pregnant women or during iron deficient anaemia. It is beneficial in the treatment of urinary tract infections, and its vitamin C aids in the production of collagen, making it ideal for hair and skin. It improves our immune system by lowering inflammation. So, for optimum health, I recommend eating karonda at least 2-3 times a week this season.
2. Raw Banana
Raw bananas have traditionally been used in prayers. This fruit is great for promoting digestive health and elevating our spirits. Raw bananas offer our bodies with resistant starch, which aids in the growth of friendly bacteria in our stomach and the release of short chain fatty acids, which are important for our immune system, brain health, and energy throughout the day. They’re also high in iron and vitamin B6, making them an excellent fruit for anti-aging and maintaining good skin and hair. It reduces diarrhoea and keeps blood pressure in check. Raw bananas can be used in tiki drinks, as a seasonal vegetable sauteed or chips, or as a vegetable poriyal. Use a raw banana 2-3 times a week to boost your health.
3. Jamun
This fruit, which has one of the most gorgeous colours, is high in anthocyanins, a pigment that can help to reverse symptoms of ageing and has a number of health advantages. This fruit is high in fibre and helps to control blood sugar levels. Jamun pulp may be used to make lassi, ice cream, pickles, and jams, as well as consumed raw. This fruit is good for skin and hair, and it’s also good for avoiding asthma, which is more common as the seasons change. This season, it’s utilised for gum care and immunity boosting.
4. Ramphal
Ramphal is sometimes referred to as Bullock’s heart. The major fruiting season for Ramphal is from March through May. Ramphal is high in vitamin C, a substance that enhances the immune system, maintains skin healthy, and aids in wound and cut healing. The fruit is high in potassium, which aids electrolyte balance and cardiovascular health. Ramphal can aid in the control of diabetes and the prevention of cancer. The pulp can be used to make ice cream, milkshakes, or pies.
So, during this monsoon season, I advocate eating more of these fruits. These fruits are indigenous to our culture, and their consumption will aid in health reform. Happy monsoon season…
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