Eat Like a Local The Exotic Summer Fruits of North-East India

1. Thekera (Assam)

Thekera is common place in many Assamese kitchens, this tangy indigenous fruit ripens just in time for spring. You’ll find it adding a distinctive sour kick to traditional dishes like Maasor Tenga, a beloved Assamese fish curry. But Thekera isn’t just for curries. It makes a refreshing summer cooler when juiced, helping you beat the heat and aiding digestion. Locals also sun-dry it to use as a preserve or toss it into chutneys for that perfect sweet and sour kick. If you're wandering through local markets in the Northeast during summer, keep an eye out, you won’t want to miss this seasonal gem.

Assam's relationship with seasonal ingredients also comes alive during Rongali Bihu, when the tradition of Ekho-Ek Bidh Xaak brings together local greens and generations of food knowledge.

2. Sohphie (Meghalaya)

Berry season in Meghalaya is a treat in itself, an adventure of tasting tiny, sweet-and-sour fruits you won't find anywhere else. One such local gem is Sohphie, a small, wild-grown berry harvested in early summer. Known for its medicinal properties, Sohphie has long been used by locals to treat common ailments. It’s also incredibly versatile, turned into tangy pickles, refreshing summer drinks, or just enjoyed raw, fresh off the tree. If you're exploring Meghalaya in the warmer months, don’t miss the chance to try this unique seasonal delight!

3. Tezpur Litchi (Assam)

Tezpur Litchis are a premium variety known for their distinctively sweet flavour, and they've even earned a Geographical Indication (GI) tag. Grown organically in the historic “Litchu Pukhuri” orchard, which dates back to 1922, these litchis are a true summer treasure from Assam. They’re typically harvested around June, and one of the best ways to enjoy them is straight from the source.

If you’re in the region, a visit to the orchard is a delicious and memorable experience you won’t want to miss. Reach out to us to plan this experience for yourself!

4. Burmese Grape (Assam, Nagaland, Arunachal Pradesh)

This fruit goes by many local names across the Northeast, like Leteku in Assam, Tamathi or Tangshi in Nagaland, and Khiju or Bureh in Arunachal Pradesh. Commonly known as Burmese grape, it’s a sweet and sour summer fruit packed with vitamins and nutritional goodness. Locals enjoy it in a variety of ways, made into refreshing drinks, tangy condiments, or even brewed into local wines. However you have it, it’s a seasonal treat that captures the flavours of summer in the region.

5. Elephant Ear Fig (Nagaland)

A local variety of figs, grown in Nagaland, Elephant Ear starts ripening around spring-summer and one can enjoy snacking on this sweet wild fruit. Known for its multiple health benefits, it is also cooked as a vegetable in its raw stage and enjoyed as pickles and preserves.

In Nagaland, the use of seasonal fruits, greens and other ingredients reflects food traditions shaped by local landscapes, household knowledge and changing seasons.

6. Bael (Assam)

A popular fruit in Assam, Bael (Wood apple) has a woody outer shell with a soft pulpy interior, when ripe. A refreshing beverage is made by scooping out the ripe pulp and blending with water and jaggery, to beat the heat during summer. Bael sharbat (juice) is a favourite in the region for being a delightful coolant as well as for its nutritional and medicinal properties. Savour this delightful fruit on your summer trip to Assam!

7. Pineapple (Meghalaya)

The harvest for pineapples starts in July, making it a monsoon fruit, but if you are travelling to Meghalaya in the summer, do not miss out on the local jams, pickles, preserves and juices made out of the region’s traditionally farmed ‘Kew’ variety pineapples. The region produces some of the sweetest pineapples and is a favourite of tourists and locals alike! When on road trips from Assam to Meghalaya, it is a common sight during the season to see locals selling pineapples by the roadside. One can get them sliced and enjoy snacking as you drive, looking out at the mesmerising views on the way!

8. Ou Tenga (Assam)

A tangy delight from Assam, Ou Tenga (Elephant Apple) is a much-loved ingredient of Assamese cuisine. It is popularly added as the sour ingredient to curries, dals, as well as meat preparations to achieve the delightful flavours of traditional recipes. It is also used to make pickles, summer beverages and herbal concoctions. Every family has a recipe with this fruit, don’t forget to ask around and start building your own recipe book too!