Growing up in Rajasthan, summers were the most miserable time of the year. And my way to deal with the sizzling months was guzzling down glass after glass of the shikanji (a concoction of water, salt, sugar, and lemon juice) my grandmother prepared. But unlike me, for most, summer is synonymous to mangoes and rightly so. That’s the only time of the year when the country gets to cherish and devour the sweetness of the King of Fruits. When someone like Mirza Ghalib could not escape the spell cast by mangoes, who are we even? Still I ask, are mangoes the only way to get through summer?
Nothing against mangoes but definitely not.
Many fruits, that most of us must have never eaten or even heard about, are seasonal and come along with a long list of benefits while the weather continues to do its job. And as we are in the thick of the season, consider this your fruit guide through summer 2026.
Jungle Jalebi
Native to Mexico and Central America, Jungle jalebi also called Manila Tamarind (and known by many other regional names) is available in India particuduring the summer months, between April and June, Jungle Jalebi is a pink-hued fruit and the pods house within them a sweet-tangy white pulp. You can either eat the pulp raw, it can prepared into a juice, and elsewhere it is also used to prepare some chutneys. Kuzhambu is a popualar Tamil curry that is prepared using Manila tamarind.
Apart from boosting immunitiy and regulating blood sugar levels, the fruit is considered good for the eyes, manages weight, and boosts digestion.
Tadgola
Also known as ice apple, Tadgola is grown across Indian states including Andhra Pradesh, Tamil Nadu, Maharashtra, Telangana, Odisha, and West Bengal. Encased within a brinjal-coloured shell, the translucent and wobbly pulp tastes as if it is crossover between litchi and tender coconut pulp. While most people enjoy the pulp fresh, it is also sometimes prepared into a payasam, a sherbet, or sometimes even a salad.
Among its many benefits, what makes it relevant and useful for summer months is the high water content and its cooling properties as a fruit that brings down body heat.
Phalsa
Phalsa or Indian sherbet berries are deep purple berries that only arrive on fruit carts in summer. Rich in Vitamin C and anti-oxidants, the berries are great for summer owing to its cooling properties. You can either eat it raw or prepare a sherbet or juice with the pulp.
I have always enjoyed eating phalsa the way my mother would prepare it. Mash the berries, add loads of sugar, salt to taste, and let the mix sit for some time before you can eat it. Better if you can refrigerate. The sugar melts into the mashed berry pulp and you have a bowlful of phalsa pulp that tastes absolutely delicious. Try it and thank me later!
Bael
Bael, also known as wood apple, is a refreshing summer fruit packed with fibre, vitamins, and antioxidants. Its sweet, earthy flavour with a slight tang makes it perfect for cooling drinks during hot weather.
Bael helps prevent dehydration, improves digestion, and keeps the stomach calm in summers. The pulp can be used to prepare sherbets, smoothies, jams, chutneys, candies, and even traditional desserts. I remember drinking bael ka sherbet and instantly feeling rejuvenated, more than I would feel after the shikanji too.
Karonda
Read more: The Best Mango Beverages To Get Your Hands On This Summer In Mumbai
Also read: Summer Special: 5 Ice Creams That Are Worth Travelling The World For
