Have you ever thought about fruits that start with the letter "I"? We do not usually think of this letter when we think of fruits, yet nature provides us with a special selection.
Some of such wonderful fruits are Ice Apple, Indian Prune etc., the beauty about each of these fruits is that each of them has a story to tell. Whether you need some ideas for using fruits in your recipes or you just know an interesting fruit whose name starts with “I” let us make a journey into the world of fruits.
A lot of fruits that start with "I" many of them actually grow in India. These fruits are used a lot in Ayurvedic medicine practices because of the health benefits they offer. Whether it's the Jujube of India, or the cool Indian Sherbet Berry, Indian fruits have been appreciated for many centuries for both their delicious taste and their medical and cultural importance.
You will usually see street vendors slicing the tops off these palm fruits to reveal translucent, jelly-like pods inside. They look a bit like peeled lychees but taste like mildly sweet coconut water. They are almost always eaten fresh right out of the shell.
These are small, round fruits that grow near the coast. The fresh fruit doesn't have much of a taste on its own. Because of this, most people skip eating them raw and just use them to make thick jellies and preserves instead.
Despite the English name, this isn't a traditional plum. Jungle Jalebi is a small, cherry-like fruit with a strong sweet-and-sour taste. People in India usually just eat it raw as a quick snack or use it to make jam.
These resemble normal wild strawberries, but they are a completely different species. They are safe to eat, but you probably won't want to—they are mostly just watery and have almost no taste.
In Ayurvedic terms, Indian Gooseberry, also identified as 'Amla', carries immense regard for multiple health benefits. Amla is an absolute powerhouse in plant-based nutrition. It looks like a hard, light green grape, but biting into one raw is an intensely sour and astringent experience. While some people love eating them raw with a sprinkle of salt, most people blend them into juices or take them in a dried powder form for a massive boost of vitamin C and antioxidants.
This is a unique fruit native to the eastern coast of Australia. The unusual thing about the Illawarra Plum is that the seed actually grows on the outside of the fruit. It has a really rich, piney, and tangy flavor, making it a favorite ingredient for gourmet vegan sauces and desserts.
This tropical tree produces a small, fibrous fruit that turns red or yellow when ripe. The fleshy part of the fruit is edible but slightly acidic. The real prize is the nut hidden inside the tough inner shell, which tastes incredibly similar to a standard almond and is a great foraging find for natural, plant-based fats.
This fruit grows directly on cactus pads. The outside is covered in tiny thorns, so it requires careful peeling before you eat it. The bright pink or yellow flesh tastes like a cross between a watermelon and bubblegum, and because it is full of hard seeds, it is usually just pressed into juice.
These look like tiny, round green apples that turn a brownish-red as they ripen. They have a very crisp texture and a tart, slightly sweet apple flavor. If you grew up in India, you probably know 'Ber' as a classic street snack, almost always eaten raw with a heavy dusting of salt and red chili powder.
A variety of the ebony tree called 'Tendu' provides Indian Persimmon, also known as 'Tendu' in India. It has an astringent flavor when unripe and a sweet flavor when fully ripe, which is well-known.
Indian Prune, commonly called 'Jungli Aloo Bukhara,' is a fruit that is savored both in its fresh state and when dried. Famous for its sweet and tart flavor taste.
Indian Sherbet Berry, commonly referred to as 'Phalsa', is a little, purple fruit that is typically used into cool summer drinks. It has a tangy with slightly sweet flavor.
Also tagged as 'Kaffir Lime', Indonesian Lime is a citrus fruit known for its exceptional fragrance and flavor. This element regularly characterizes the cuisines of Southeast Asia.
'Goldenberry' or 'Physalis' are common names for Incaberry, a tiny, orange fruit shielded by a papery coating. The flavor is slightly sour and it is packed with nutrients.
Ita Palm Fruit, also known as 'Aguaje' in South America, is a fruit from the Moriche palm. It is known for its high vitamin A content and is often used in traditional dishes. The Moriche palm yields a fruit known as Ita Palm Fruit or 'Aguaje' in South America. The fruit is rich in Vitamin A, which is commonly used in traditional recipes.
Central America is home to the tropical fruit known as Ilama. It has a sweetly creamy pulp that people enjoy fresh or incorporate into cakes and drinks.
Ambarella, or Indian Hog Plum, is a fruit originating from that region. Usually, it is used in the preparation of pickles, jams, and food recipes in India.
Indian Mango knonw as king of all fruits in India, with its unique sweetness and rich taste. Favorite fruit of many Indians. It is enjoyed fresh, as well as juiced, and in a variety of culinary preparations.
These letter I fruits may not be as familiar as apples or bananas, they are packed with taste, flavor, and nutritional value.
Both the cool Ice Apple from India’s summer markets and the vibrant Indonesian Lime each have a unique characteristic that they bring to the table. As you familiar with these less popular gems, you might find yourself adding a new favorite to your fruit basket.
