Five Bottles of Jamun and Zero Regrets

There are some fruits that we eat because they are healthy.

And then there are some fruits that we eat because we genuinely love them.

For me, jamun falls into the second category.

Yes, I know it is considered wonderful for diabetes. Yes, I know people talk about its benefits every year when the season arrives. But honestly? Before I think of any of that, I think of how much I simply love eating it.

The sweet ones.

The slightly sour ones.

The ones that stain your tongue purple and leave your fingers looking suspicious.

All of them.

And I think what makes me love jamun even more is that it has quietly followed me through different stages of my life.

When I was growing up, my father used to buy jamuns, wash them nicely, and keep them ready for me to eat. Looking back, it sounds like such a tiny thing. But isn't that how love usually works? It hides itself in the smallest gestures.

Fast forward to today.

Now my father-in-law is usually the one who brings them home.

And it is either my husband or my mother-in-law who wash them and keep them ready for us.

The fruit stayed the same.

The people changed.

Somehow, that thought always makes me smile.

Among the countless memories I have with jamun, two of them stand out.

The first one starts with what was supposed to be a Pondicherry trip.

My husband and I had planned everything. Bags packed. Excitement levels high. The usual.

And then the weather decided it had other plans.

The rains flooded parts of Tamil Nadu and nearby regions, flights were delayed or cancelled, and there we were, spending hours at the airport trying to save a trip that clearly did not want to be saved.

After almost six hours of airport drama, we finally came home exhausted and disappointed.

I genuinely thought the vacation was over.

The next morning, completely out of nowhere, my husband asked,

"Would you like to go to Mahabaleshwar instead?"

Now, there are many things in life I can say no to.

A train journey is not one of them.

Especially when it involves sitting by the window and watching the world pass by.

So off we went.

And honestly, Mahabaleshwar felt like stepping into a postcard.

The greenery.

The mist.

The strawberry farms.

The quiet roads.

The feeling that everything had slowed down.

I completely fell in love with the place.

And somewhere in the middle of all that beauty, I discovered bottles of concentrated jamun pulp.

No added water.

No nonsense.

Just jamun.

My level of excitement was completely unreasonable.

I bought five bottles.

Five.

Even now, I stand by that decision.

I brought them home and happily finished them over the next couple of weeks while feeling extremely accomplished about it.

The second memory takes me all the way to Indore.

We were visiting Ujjain and staying in Indore for a few days. One evening, we were wandering through one of those beautiful food streets where every second stall makes you stop and say, "Maybe just one more thing."

I had already eaten a samosa.

Actually, if my husband wasn't around, I probably would have eaten five.

But let us not discuss that.

As we were walking around, I suddenly spotted something I had never seen before.

Jamun shots.

Tiny glasses filled with concentrated jamun juice, with chilli powder and salt coating the rim.

Now tell me how I was supposed to ignore that.

One sip and I was sold.

I came home and tried recreating it.

The taste was close.

The presentation was not.

Mostly because I don't have the patience required to make food look sophisticated when jamun is involved.

The child inside me simply wants to eat it immediately.

And then there is probably my favourite jamun memory of all.

Last year, while work was going on at our new home, I visited the site around lunchtime.

The workers had gone for their break.

I hadn't eaten.

I was hungry.

A normal person would have ordered lunch.

I ordered jamun.

And two bottles of water.

That was lunch.

To this day, I refuse to feel guilty about it.

Because sometimes happiness arrives in fancy restaurants.

And sometimes happiness arrives in a purple fruit sitting inside a delivery bag.

Every year, when jamun season arrives, I become that excited child all over again.

And honestly, I hope that never changes.

Because if there is a special corner in food heaven, I am convinced jamun deserves a seat there.

Preferably one saved for me too.

Ingredients:

• 1 cup fresh jamun (Indian blackberry), deseeded
• ½ teaspoon roasted cumin powder
• A pinch of black salt
• A pinch of regular salt
• Few ice cubes (optional)
• Chilled water as needed
• Lemon juice (optional)

Instructions (Jamun Shots):

1. Wash the jamuns thoroughly and remove the seeds.
2. Blend the pulp into a smooth puree.
3. Add black salt, regular salt, and roasted cumin powder.
4. Add a little chilled water if needed and blend again.
5. Coat the rim of serving glasses with lemon juice and dip in a mixture of chilli powder and salt.
6. Pour the jamun drink into small glasses.
7. Serve chilled.

Srishti's Secret Tip for the Perfect Plate:

The best jamun doesn't come from a recipe.

It comes from patience.

Buy them slightly raw and let them sit for a day or two. The sweetness develops beautifully and the fruit becomes even more enjoyable.

And always chill them before eating. Trust me on this one. 💜

Srishti's Healing Tip for the Perfect Plate:

Some people express love through words.

Some express it through actions.

And some quietly wash a bowl of jamuns, keep it ready for you, and never mention it again.

Don't forget to notice those little acts of love. They often mean the most. ✨

Why You'll Love This:

• Naturally refreshing
• Sweet, tangy, and addictive
• Perfect summer fruit
• Great way to enjoy seasonal produce
• Nostalgic childhood favorite
• Can be enjoyed as fruit or as fun jamun shots
• Beautiful balance of flavor and memories 💜