Ice Apple (Nungu): Summer’s Coolest Superfruit
Ice apple—called nungu in Tamil, tadgola in Maharashtra, and taati munjalu in Andhra Pradesh—has been India’s answer to blazing summer heat for centuries. Eaten fresh from roadside stalls across the South, Odisha, Bengal, and Maharashtra, it’s the translucent fruit from the palmyra palm, celebrated for instant cooling, juicy texture, and gentle sweetness.
| Nutrient | Amount |
|---|---|
| Calories | 38–43 kcal |
| Water Content | 80–87% |
| Carbohydrates | 9–10g |
| Protein | 0.6–0.8g |
| Fiber | 1g |
| Vitamin C | 5–6.4mg |
| Potassium | 128–150mg |
| Magnesium, Iron, Calcium | Trace |
| Glycemic Index | Low |
- Excellent for hydration and beating summer heat.
- Rich in natural electrolytes—great for fluid balance.
- Aids digestion and relieves acidity.
- Diabetes-friendly due to low glycemic index.
- Natural source of antioxidants and vitamins.
- Helps cool inflammation and soothe prickly heat.
Palmyra palm trees, native to hot regions of India (Tamil Nadu, Andhra Pradesh, Odisha, Bengal, Maharashtra), live for over a century—continually providing ice apples for communities. Seasonal from March to July, vendors peel fresh fruits at streetside stalls, markets, and villages, turning every bite into a tradition of natural wellness.
Imagine holding a cool, jelly-like orb—silky smooth to the touch and almost glowing in sunlight. As your teeth sink in, delicate juice bursts into your mouth: gentle sweetness, faint coconut aroma, and pure satisfaction. The sensation is light, hydrating, and instantly soothing—nature’s own summer recharge.
It’s noon and the sun blazes. You’re beneath a swaying palm, holding a freshly peeled ice apple. The first bite is cool as water, jelly-like and juicy—trickling down your throat, leaving you revived and smiling. No drink or packed snack feels as naturally replenishing!
Studies show ice apple is packed with minerals, phytonutrients, and vitamins that help regulate body temperature, support immunity, and prevent dehydration. Ayurvedic tradition recommends it for stomach upset, burning urination, and cooling inflamed skin.
It’s the superfruit your body craves—precisely when India’s summer is at its hottest.
Nashpati: India’s Juicy Pear for Everyday Wellness
Imagine holding a fresh Nashpati (pear) in your hand—cool, slightly rough, and dappled with shades of yellow-green. The anticipation builds as you gently slice it: crisp flesh, a faint floral aroma escapes, and drops of sweet juice cling to the blade. In your first bite, the softness melts into a gentle crunch—flavours both sweet and subtle, with each mouthful refreshing, hydrating, and satisfying.
Nutritional Value (per medium Nashpati):
- Calories: ~101 kcal
- Water: ~84%
- Fiber: 5.5–6g (20%+ daily needs)
- Vitamin C: 12% daily requirement
- Vitamin K: 10% daily requirement
- Potassium: 4% daily requirement
- Copper: 16% daily requirement
- Natural antioxidants: polyphenols, flavonoids
How & When to Eat Nashpati
Nashpati are best eaten fresh. The peak season in India stretches from late summer to early winter—monsoon and autumn are when you’ll find them in abundance. Eat Nashpati raw, with the skin on—that’s where much of the fiber and antioxidants live.
Enjoy as a solo snack, slice into salads, or add to breakfast porridges and smoothies for juicy sweetness. Pears combine beautifully with apples, grapes, and almonds. For fevers or digestive upsets, stewing Nashpati with a pinch of cinnamon makes for a comforting, gentle treat.
How to Store for Maximum Freshness:
- **Store Nashpati in the fridge**—they last up to 1 week.
- If you prefer softer, juicier pears: leave at room temperature for a day or two.
- Keep away from bananas or apples to slow ripening.
- Wrap partly ripe fruits in paper to help them ripen evenly.
- Always wash before eating, and avoid keeping cut Nashpati exposed for long (they brown quickly).
Why Is Nashpati Important?
With high water and fiber, Nashpati is perfect for Indian summers—helping maintain hydration, boosting digestion, and promoting heart health. Its antioxidants keep skin clear and fight inflammation. Ayurveda reveres Nashpati as Amritaphala (“immortal fruit”) for tissue repair, cooling effects, and balancing Pitta dosha.
A Real-Life Scenario:
It’s late afternoon, and you’re unwinding in the shade. A cool Nashpati awaits—firm outside, juicy inside. You sink your teeth in, letting the juice trickle and the sweet flavor fill your mouth. Unlike most snacks, Nashpati is guilt-free, hydrating, and leaves you feeling light and healthy—a simple pleasure for body and soul.
Scientific Significance:
Pears are ranked among the world’s healthiest fruits—they help regulate cholesterol, blood pressure, weight, and gut health. Their special plant compounds (polyphenols, flavonoids) actively fight inflammation, aging, and cell damage.
In every bite, Nashpati offers hydration, immunity, flavor, and a touch of tradition—making it truly worthy of a daily spot in your diet!
Nariyal Pani: The Cool, Hydrating Elixir of India
There’s nothing more satisfying on a hot Indian afternoon than cracking open a tender green coconut and sipping its fresh, clear nectar—nariyal pani. Found everywhere from busy crossroads and village markets to tropical beaches, nariyal pani is more than a drink—it’s a cultural icon and natural health potion.
Nutritional Value (per 200 ml glass):
- Calories: ~40 kcal
- Water: 95%
- Carbohydrates: 9g (all natural sugars)
- Potassium: 400–500mg
- Sodium: ~50mg
- Magnesium: 16mg
- Vitamin C: 5mg
- Calcium, Iron, Phosphorus: Trace
- Total Fat: 0g (very low)
- No cholesterol; very low glycemic index
How, When, and Where to Enjoy
Nariyal pani is best consumed immediately after cutting—from street-side carts, beach vendors, or at home. The peak season runs year-round in coastal India, but late spring and summer (April–July) are when sales soar.
For the best experience, drink fresh—avoid keeping coconut water for more than 2–3 hours at room temperature, as it quickly loses flavor and nutrients.
After drinking, scoop out the soft, jelly-like coconut malai for an extra treat! Pair it with a pinch of lemon or “malai” for extra zest.
How to Store Nariyal Pani
- Keep the coconut unopened in a cool spot; it stays fresh for 2–3 days.
- If opened, refrigerate and drink within 2–4 hours.
- Never leave fresh coconut water exposed to sunlight or heat.
- Always select tender, green coconuts for the juiciest, sweetest water.
Why Is Nariyal Pani Important?
Nariyal pani is a powerhouse of natural electrolytes—potassium, sodium, magnesium—making it perfect for hydration, especially in summer heat or after exercise. It supports digestion, aids kidney function, soothes heartburn, and is gentle on the stomach, making it the go-to drink for all ages and during illness recovery.
A Real-Life Scenario:
It’s midday, the sun high, and sweat beading on your brow. A vendor cracks open a green coconut, carves a little hole, and you take the first sip—cool, clear water floods your mouth, instantly soothing, sweet with a hint of earth and ocean. With every gulp, tiredness melts away and your spirit—and body—recharges. You scoop out the soft, tender malai, savoring its gentle, almost creamy finish. That’s the simple joy of nariyal pani—fresh, healthy, and timeless.
Scientific Significance:
Backed by modern science, nariyal pani is recommended for rehydration, blood pressure balance, metabolic cooling, and even as a post-illness recovery food. Its antioxidants support immunity, banish toxins, and boost radiant skin. For athletes or those ill, nariyal pani is as good—often better—than any packaged sports drink.
More than a drink, it’s a symbol of India’s natural, healthy, and joyful lifestyle!