Mango might be the undisputed star of Indian summers, but there’s one fruit that’s more refreshing, gut-friendly, and won’t even give you acne like your favourite fruit does. It’s the ice apple, or what people refer to as nungu, tadgola, or palm fruit, depending on the regions they live in. The jelly-like fruit is incredibly hydrating, naturally cooling, and exactly what your body craves in a heatwave. Ice apple is low in calories and high in vitamins and minerals. It aids digestion, relieves constipation, helps regulate body temperature, and supports skin health in the scorching summer. But if you want to enjoy the benefits of this fruit while keeping your taste buds happy, you must try these ice apple-based recipes to beat the heat.

1. Ice apple coconut cooler recipe

Ingredients:

3 ice apples, peeled and chopped

1 cup fresh coconut water

2 tbsp tender coconut malai

1 tbsp sabja seeds, soaked

5-7 fresh mint leaves

1 tsp black salt

1/2 tsp lemon juice

Honey to taste

4-5 ice cubes

Method:

In a blender, add the chopped ice apple, fresh coconut water, and tender coconut malai. Blend the mixture until smooth and slightly frothy. Pour the cooler into a glass. Add the soaked sabja seeds, honey, lemon juice, black salt, mint leaves, and ice cubes. Stir the mixture well. You can also add some ice apple chunks for texture. The ice apple coconut cooler or tadgola drink is ready to be served. Enjoy the drink either mid-morning or after a workout to maximise hydration and energy during hot summer days.

2. Ice apple salad recipe

Ingredients:

2 and 1/2 ice apples, peeled and chopped

1 small cucumber, finely chopped

1 small onion, thinly sliced

2-3 tbsp pomegranate seeds

1-2 tbsp fresh coriander leaves, chopped

3-4 mint leaves, chopped

A sprig of coriander leaves, chopped

1/2 tsp roasted cumin powder

A pinch of black salt

Salt to taste

A pinch of red chilli powder

1 and 1/2 tsp lemon juice

Method:

In a mixing bowl, add the chopped ice apple, finely chopped cucumber, and thinly sliced onions. Add pomegranate seeds, chopped coriander leaves, and mint leaves to the bowl. Sprinkle salt, black salt, roasted cumin powder, and red chilli powder over the mixture. Squeeze some lemon juice over the salad. Gently toss everything together until well combined. Refrigerate the salad for 20 minutes. Serve chilled and enjoy this juicy, crunchy, chatpata ice apple salad bowl that tastes like summer in every bite.

3. Ice apple mojito recipe

Ingredients:

1 cup water

1 tsp black salt

2 ice apples, peeled and chopped

1 tbsp Rooh Afza syrup

Honey to taste

1 cup soda water

1 tsp lemon juice

4-5 ice cubes

3-4 mint leaves

Method:

In a blender, add chopped ice apples, black salt, lemon juice, honey, Rooh Afzha syrup, and water. Blend the mixture until smooth and frothy. Transfer the mixture to a glass and add soda water and ice cubes. Stir the mixture well and garnish the ice apple mojito with mint leaves.

4. Ice apple milk recipe

Ingredients:

3 ice apples, peeled and chopped

1 and 1/2 cups chilled milk (soy, almond, coconut, or any milk of your choice)

Honey to taste

2 tbsp condensed milk

A pinch of cardamom powder

1/2 tbsp pistachios, chopped

1/2 tbsp almonds, chopped

5-6 ice cubes

Method:

In a blender, add the chopped ice apple, chilled milk, honey, condensed milk, cardamom powder and two ice cubes. Blend the mixture until smooth and creamy. Pour the milkshake into a glass. Add more ice cubes and garnish the milkshake with chopped almonds and pistachios. Serve the ice apple milkshake or nungu paal chilled.

5. Ice apple pudding recipe

Ingredients:

4 ice apples, peeled and chopped

1 and 1/2 cups chilled milk (soy, almond, coconut, or any milk of your choice)

3-4 tbsp brown sugar or khaand

1 tbsp vanilla-flavoured custard powder

3-4 saffron strands

3 tbsp condensed milk

1/2 cup pomegranate seeds

1/2 cup cashews, chopped

1/3 cup almonds, chopped

1/4 cup pistachios, chopped

1 tsp rose water

Method:

In a bowl, add the custard powder and a few tablespoons of milk. Mix well to form a smooth, lump-free paste and keep aside. In a pan, heat the remaining milk over medium heat, then add brown sugar or khaand, stirring until completely dissolved. Once the milk is warm, add the custard mixture and cook, stirring continuously, until thickened. Add condensed milk, cardamom powder, and rose water, and mix well. Turn off the heat and let the mixture cool slightly. Add the chopped ice apple pieces, chopped almonds, cashews, and pistachios, and gently mix them in. Leave a few chopped nuts for garnishing as well. Pour the pudding into serving bowls and refrigerate for 1-2 hours, until set and chilled. Garnish the ice apple pudding or nungu payasam with the remaining chopped nuts and enjoy it chilled.

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