Indian Seasonal Produce- July

West Coast of India starts its monsoon in the early of June, while other regions experience light showers that will increase and continue until Nov/ Dec based on the monsoon winds.

However, this season starts inviting a lot of flu and infections thus challenging our immunity.

Before we have a look into the July month's seasonal produces let’s understand the Do’s and Don’ts during the monsoon.

Do’s:

• Include fresh fruits and veggies, they are some of the best additions to our diet in the rainy season to improve the immune system.
• Also, include spices and herbs like ginger, pepper, tailed- pepper, turmeric, cloves, cinnamon regularly.

Don’ts:

• Greens are susceptible to germs and grime during the rainy season. Wash them thoroughly before cooking with salt and turmeric.
• During monsoon, brinjal, cabbage, cauliflower are more prone to pest infestation and insects. Making the microbes and pests become easily trapped inside these layers. Therefore, wash them thoroughly before using.

In July month we will be consuming the most and some of the preceding produces of Zaid plantations.

Fruits:
Devgad alphonso mango, Dasheri mango, Himsagar mango, Badami mango, Safeda mango, Bombay green mango, Totapuri mango (Kilimooku), Raspuri mango, Neelam mango, Amprali mango, Imam pasand mango, Fazli mango, Gulab khaas mango, Alampur Baneshan mango, Mankurad mango, Paheri mango, Vanraj mango

Apricots, Fig, Jaamun, Breadfruit (Kodai pazhakaai), Jackfruit, Cashew apple, Rose apple/ Paneer naval/ Safed Jamb (White Jamun), Cape gooseberry, Amla, Anjili chakka/ Ayini pazham, Dates fruit, Date plums, Karwand (Indian blueberry), Kokum, Loquat, Mangosteen, Star gooseberry, Ber (Indian Jujube/ Plum), Shahtoot (Mulberries), Elephant apple/ Chalta, Langsah/Lotka (Langsat), Phalsa (Indian Sherbet Berries), Aloo Bukhara (Indian plum), Kafal (Bayberry), Dadim, Kilmode, Ghingarum, Bael/ Wood apple, Bilimbi, Burmese grapes, Anab e shahi grapes, Lychee, Mysore raspberry, Rambutan, Sapota/ Chickoo, Tree tomato

Other common Fruits- Pomegranate, Papaya, Banana varieties, Guava, Apple, Pineapple, Mosambi (Sweetlime), Watermelon, Muskmelon, Nungu/ Tadgola (Ice apple/ Palm fruit)

Vegetables:
Raddish, Parwal, Purple yam (Rasavalli kizhangu/ ) Cow peas, Bohar, Lady’s finger, Brinjal, Capsicum, Potato, Bottle gourd, Ridge gourd, Ivy gourd (Tindora/ Kovakkaai), Cluster beans, Drumstick, Poona kheera, Hmong cucumber/ khaakri, Palmyra sprout (Panang kil(zh)angu), Cow peas/ long beans, Turkey berry, Tinda (pinju poosani), Raw banana, Banana stem/ Plaintain pith, Chayote/ Chow chow, Snake gourd, Katahal (Raw/ Baby jackfruit), Water chestnut (Singhada/ Panimonthan kizhangu), Cluster beans (Gawar, Kothuavarai), Corn, Bitter eggplant (Likok)

Other common Vegetables- Ash gourd, Carrot, Colocasia/ Taro, Sweet potato, Cabbage, Beetroot, Tapioca/ Cassava, Broad beans, Flat beans, Normal Beans, Cauliflower, Raddish, Naval kol (nool khol/ turnip), Beetroot, Bitter gourd, Yam. 

Food grains: Jowar, Barley (Jau), Moong dal, Masoor (Red lentil), Matki (Moth beans), Tuvar (Pigeon Peas), Wheat (includes sharbati, lokhwan, bansi, samba/ khapli), Ragi, Little millet, Barnyard millet, Proso millet, Kaaramani/ Lobia (Black eyed beans), Urad dal, Horse gram. 

Pulses, Legumes, Seeds- Rice bean, Bhatma (soya bean), Chole (kabuli channa), Chow dhari (Goa bean) Vaal (Fava beans), Adzuki beans (Chori), dried White and Green peas, Moth beans, Rajma, Kala vatana (black peas), Groundnut

 
Green leafy vegetables: Phodshi, Agathi leaves, Moringa leaves, Purslane (kulfa/ ghol/ luni saag), Methi, Spring onions, Bhringraj (karisalankanni), Chakramarda/ Chakunda/ Ponnaveeran, Chekkur manis/ Thavasi keerai, Keezhanelli/ Nella Usiri/ Nela nelli/ Bhoi amla, Thuthuvalai, Gharbandi. 

Common greens: Spinach varieties, Amaranthus varities (Siru keerai/ Pannai keerai, Mulai keerai, Arai keerai, Thandu keerai/ Chauli saag/ Thotakkora), Haak, Anne soppu, Gongura

Herbs and spices: Kokum, Mace, Nutmeg, Black pepper, Tamarind, Celery seed, Malabar tamarind, Dill seeds, Mustard seeds, Cumin seeds, Fennel seeds, Green chilli

Sea foods:

"Nourish your body as Nature intended- Eat seasonally" - MJ 

 

Note: I have studied the Indian seasonal produces with the help of farmers network and various research articles following the guidelines of Indian Council of Agricultural Research (ICAR) based on the cropping seasons – Kharif, Zaid and Rabi. Thereby, I’ve listed the fruits & vegetables, food grains and rest mentioned that would be available to us based on the sowing- growing and harvesting time period calculated for each month covering every Indian region to the maximum.

Kinds of sea and fresh water fishes are studied based on its availability along the West Coast and East coast from CIBA (Central Institute of Brackish Aquaculture) and knowyourfish.org

I hope this information is helpful to consume local and seasonal produces thereby keeping a check on health too.

Kindly let me know your thoughts if this benefits you all through comments below.

 

 

Thank You!

Maria Jenita, PhD