Sweet, juicy, and a little simple to look at, the ice apple has quietly returned to fruit carts across the city. For chef Bhakti Mehta, founder, Little Food Co., this sweet delight is best served cold. “The tadgola is best eaten completely chilled, not at room temperature. It is also a safe seasonal choice. The fruit has a lovely texture; almost jelly-like. Plus, it tastes refreshing. A tip: Always look for the little ones as they are delicious,” she says.
Mehta suggests that its texture makes the tadgola such a fun ingredient. “The texture is what makes it viable. For instance, in a ceviche. “We have a lovely mango and tadgola ceviche on our menu, and also offer it as part of our salad. It also makes for a quirky addition to a chaat or with seafood, particularly white fish like barramundi or prawns and shrimp,” she signs off, but not before giving us an easy-to-make snack for our next evening house party.
Tadgola chaat
Representation Pic/Wikimedia Commons
Ingredients
. Fresh Tadgola (Ice Apple), chopped
. Raw mango chopped
. Ripe mango, chopped
. Pomegranate pearls
. Bhel kurmura
. Sev
. Thecha chutney
. Lime juice
. Black salt (kala namak) for taste
Bhakti Mehta
Method
Simply toss the ice apple with the raw and ripe mango, pomegranate pearls, bhel kurmura, and sev. Splash it with a little Thecha Chutney, according to your spice tolerance. Add black salt to taste.
Recipe courtesy: Bhakti Mehta
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