Ber apples: The seasonal fruit that tastes like apple and dates

They look like tiny green apples, have the crunch of a pear and turn sweeter as they ripen. Meet ber apples, a seasonal fruit that often catches the eye at Indian fruit stalls. Also known as apple ber or Indian jujube, these little fruits have a sweet-and-sour flavour and a surprisingly versatile place in the kitchen. But what exactly are they? Where do they grow, when can you find them, and what can you make with them? From their nutritional benefits to pickles, jams and refreshing drinks, here's everything to know about this intriguing seasonal fruit.

What are ber apples?
Ber apples are a cultivated variety of Indian jujube (Ziziphus mauritiana), also known as Indian plum. They belong to the buckthorn family and grow on hardy, thorny trees that thrive in warm climates.

Larger and rounder than traditional ber varieties, these fruits have smooth skin that changes from green to yellowish or reddish-brown as they ripen. Their pale, juicy flesh surrounds a single hard stone.

They are grown in several Indian states, including Rajasthan, Gujarat, Maharashtra, Haryana, Punjab, Andhra Pradesh and Tamil Nadu.

When is ber apple season?
Ber is primarily a winter and early-spring fruit in India. Traditional varieties generally appear in markets between November and March, with the harvest extending into April in some regions. The exact season depends on the variety and local climate.

What does ber apple taste like?
Unripe ber apples are crisp and mildly sour. As they ripen, they become sweeter and juicier, with a flavour often compared to a mix of apple, pear and dates. Firm fruits have a crunchy bite, while fully ripe ones are softer.

They can be eaten fresh, with or without the skin. A sprinkling of salt and chilli powder makes for a simple, tangy snack.

Ber fruits contain vitamin C, dietary fibre, antioxidants and minerals such as potassium, calcium and phosphorus.

How to use ber apples in cooking
Their sweet-and-sour flavour makes ber apples suitable for several preparations, both sweet and savoury.

• Pickle: Combine chopped ber with chilli powder, turmeric, salt, mustard oil and spices.
• Jam: Cook ripe fruit pulp with sugar and lemon juice to make a fruity spread.
• Chutney: Simmer ber with jaggery, tamarind, ginger and spices for a tangy accompaniment.
• Juice: Blend the pulp with water and sugar, adding lemon or mint for extra flavour.
• Dried fruit: Sun-dry the fruits for a naturally sweet snack.
• Salads and desserts: Add sliced ber to fruit salads, yoghurt bowls and smoothies.

How to choose and store ber apples
Choose firm, plump fruits without bruises, soft spots or shrivelled skin. The colour varies with the variety and ripeness, so green fruits are not necessarily unripe.

Store ripe ber apples in the refrigerator and consume them within a few days. They can also be dried or made into pickles and preserves for longer storage.

With their crunchy texture and refreshing sweet-and-sour flavour, ber apples are an interesting addition to India's seasonal fruit basket.