Jujube
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.
Pickled
Kokum
Prized for its vibrant tang, this dried fruit rind infuses curries and drinks with a bold, zesty flavour.
An Excerpt from Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills
In the opening chapter of the book, author Indranee Ghosh writes about her grandfather’s culinary adventures in Cherrapunji, where he had just moved to work as a preacher for the Brahmo Samaj.