Next time you travel, plan to eat local, especially when choosing to consume fruits. Steer away from the heaps and rows of commercial fruits, and instead, head to the cart that holds seasonal fruits of the region. Your effort will create the double effect of having supported the local economy, and tasting something new, nutritious, and not-so-expensive.  Here are six fruits that thrive in the many sub-climates of our diverse country. 

Jungli Jalebi

Similar, only in shape, to the sugar-syrup-soaked sweet dish, jalebi, from which it takes its name, the jungli jalebi grows on massive 20-metre-tall thorny trees. Also known as kaatraa / kodukkapuli/ / seema chintakaya / seema hunase / ganga imli / goras amli / Dakhani babool / Manila tamarind/ Madras thorn/ monkey pod, and camachile, its botanical name is Pithecellobium dulce. Initially native to South America, over the centuries, the tree has naturalised to Indian coastal regions. 

Each curly, brown, or red pod contains six to 10 shiny black seeds in a thick, sweet, edible pulp. The fruit has a high nutritional content and is said to promote bone, muscle, and liver health as it contains essential trace minerals and phenolic compounds. While the pulp can be eaten raw or made into a drink, the tangy seeds are used in curries. Jungli jalebi&nbspis available from April to June, and it grows in Maharashtra, Karnataka, Andhra Pradesh, Kerala, Tamil Nadu, and West Bengal.

Carambola

Rising in popularity in recent years, the carambola, or star fruit, is often confused with its close cousin, the bilimbi&nbspfruit. Carambola grows on a woody plant and is native to Asia and other tropical regions. The waxy-skinned, yellow-green fruit is sweet and sour and can be consumed raw with a sprinkle of salt and chilli powder or candied in sugar. 

Its five-angled shape reveals a star when cut in cross-section. Carambolas are low in sugar and contain vitamins A and C and calcium, potassium, and folate. The fruit grows between September and October, then again in January to February, and especially in southern India.

Buddha's Hand

Also known as fingered citron or Citrus medica var. sarcodactylis, this fruit is wildly aromatic, so much so that you could use it instead of potpourri. Its origins are clouded, as scientists believe it may have originated on this side of the Himalayas, before it was taken to China by Buddhist monks. The tree is small, shrubby, and famous as an ornamental in bonsai form. The fruit itself doesn't have much pulp however, since its rind isn't bitter, like other citrus fruits, it can be easily candied. Therefore, it works well in baked items such as cakes and muffins or as a zesty salad dressing. Buddha's hand grows mostly in north-east India, from November to January. 

Langsah 

Botanically known as Lansium parasiticum, langsah / langsat /&nbspor lanzones&nbspare from the Mahogany family. Its small edible fruits resemble potatoes, with white flesh and inedible seeds. Found mainly in southern India, they are sour when unripe and sweeten as they ripen. This tiny fruit is full of vitamin A, thiamine, and riboflavin. The langsah is in great demand during its season, and its larger variety is called duku. Cultivated chiefly in and around the Nilgiri hills, the fruits are available from April to September. 

Mangosteen

The national fruit of Thailand, Garcinia mangostana or mangosteen / kokam/ kaattampi / hannu / kao&nbspis also called the queen of fruits. Growing primarily in tropical regions, it is about the size of an orange, fragrant, with a taste similar to mango, and is ripe with a leathery purple-maroon shell that hides a moist, white, sweet centre. In Indian cooking, mangosteen imparts tang to curries and is especially favoured along the Konkan belt. It has been reported that mangosteen trees thrived in southern India during the 18th century. Today they grow in the Nilgiri hills, and Tirunelveli,and Kanyakumari, in Tamil Nadu, and Kerala.

Ambarella

The Spondias dulcis, also called wild mango / Indian hog plum / June plum / golden apple / dwarf golden plum, and Makok faring, has the acidity of unripe mango and the sweetness of pineapple.&nbspAmbarella can be had as a juice, pickle, as flavouring in cocktails, or raw with salt and chilli powder. The Ambarella tree bears fruit from September to mid-January and grows in Maharashtra, Karnataka, Goa, Kerala, and Tamil Nadu.