Summer is still raging and, as everyone keeps telling you, you must keep yourself replenished with juices and liquids. But why not choose fruit that are not only delicious but will also cool you down? This week, we give you two recipes featuring some rather humble fruits that are a ubiquitous element on the Indian roadside. The first features jamun or the Indian blackberry (Syzygium cumini) and the second showcases the munjal fruit, or rather the edible jelly seed of the Palmyra palm (Borassus flabellifer). Easily available in India during the summer months, these fruits have a host of medicinal uses and are particularly effective in cooling our system.

Jamun Yogurt Smoothie

Ingredients (serves two)

  • 12-15 Ripe jamuns
  • 1 cup Yogurt
  • 1 pinch Salt
  • Sugar to taste


  • Cut the jamuns, discarding the pips. Run the pulp in the mixer and top with curd.
  • Add the salt. Blend till smooth.
  • Pour into glasses and add sugar to taste.
  • Serve chilled.


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Note: An alternative for diabetic patients is to add a little chilli powder instead of sugar to this drink.

Munjal Milk Shake

Ingredients (serves two)

  • 4-5 Munjal
  • 1 cup Milk
  • 2-3 pods Cardamom (optional)
  • 8-10 Rose petals
  • Honey to taste


  • De-skin the munjal and chop into rough pieces.
  • Run the pulp in the mixer with a cup of milk and 7-8 ice cubes.
  • Add honey, powdered cardamom and half the rose petals and give it another turn.
  • Garnish with the leftover rose petals and serve chilled.