Assam’s winter fruit salad: Tangy recipes you can make at home
With the advent of winter, not all people crave hot and warm food. Some love the raw, fiery, tangy delicacies that burst with freshness. Across Assam and parts of Northeast India, winter is the season of mouth-watering fruit mixes or mashes made with oranges, jolphai or Indian olives, tamarind, and even pomelo. Simple, bold, and deeply nostalgic, these mixes capture the soul of Assamese winters. Explore here.
New Delhi: With the advent of winter, not all people crave hot and warm food. Some love the raw, fiery, tangy delicacies that burst with freshness. Across Assam and parts of Northeast India, winter is the season of mouth-watering fruit mixes or mashes made with oranges, jolphai or Indian olives, tamarind, and even pomelo. Relished under the winter sun in the open field, these rustic recipes are guided more by instinct than measurement. Just chop, mix, and taste until it tingles perfectly on the tongue.
Each handful is a mixture of flavours: the sour punch of fruit, the sting of green chilli, the depth of salt and spice, and sometimes a drizzle of mustard oil that ties everything together. You’ll find schoolchildren eating them on their way home, families sharing bowls after lunch, and street vendors serving them fresh by the roadside. Simple, bold, and deeply nostalgic, these mixes capture the soul of Assamese winters. Explore here.
Tangy fruit salads of Assam
1. Jolphai mash
Prepared with crushed jolphai, salt, green chillies, and mustard oil, this mix defines Assamese winter snacking. Its tangy, peppery kick wakes up the palate instantly.
2. Robab tenga salad
Pomelo chunks are combined with salt, crushed chillies, and sometimes roasted cumin powder. The balance of sweetness and spice makes it addictive.
3. Orange salad
Oranges are peeled and gently mashed with chopped chillies, rock salt, and a hint of black pepper—simple yet irresistibly fresh.
4. Tamarind mix
Raw tamarind pulp is mixed with chilli and salt for a tangy bite. Some people add jaggery or sugar to balance the sourness.
5. Guava and star fruit
Many make a salad of guava, star fruit, ou tenga or elephant apple and bogori or Indian jujube, turning it into a vibrant, crunchy salad. The base remains the same with the blend of raw fruit, spice, and salt.
These tangy fruit mixes are more than quick bites. They’re Assam’s edible nostalgia, connecting generations through shared taste and seasonal rhythm. Best eaten fresh, best shared with a smile.