Introduction to Fruits Name : Significance of Fruits in Bengali Culture
Rice dishes are common and favorites in the bengal region and so are fruits, which are considered an essential part of One seed fruits name and are used to depict the Bengali hospitality, festivity and culture. Fruits form a part of festivals, rites and rituals and are an integral part of Bengal’s daily fare. For example, during the time of Bengali New Year, different types of fruits are provided to the guests with good intention.
Furthermore, fruits are used extensively in many of the traditional Bengali preparations, from raitas to sweets to the addition of natural sugars and flavors to the dishes.
Overview of Fruits Name:
It may seem like a small thing if one knows the names of fruits in English but having a Better Understanding of the Bengali language will be an added advantage. Let’s explore how many names of the fruits there are in Bengali The Bengali language is a very elaborate language and has got specific names for different types of fruits. Here are some examples:
- আপেল (Apple): A fruit that is widely consumed for its juicy crunchy nature and exquisite flavor.
- কলা (Banana): One of the most common fruits found in every Bengali household, and can be eaten raw or is used in preparing sweet dishes.
- আম (Mango): Popularly referred to as ‘king of fruits’, mangoes are greatly valued in Bengal, more so in the hot season.
- কমলা (Orange): Known for the taste and containing health benefiting vitamin C nutrients among many people.
- আনারস (Pineapple): Sweet and sour, may be added to a wide range of dishes to give a tropical taste.
These names when learnt provide the understanding of how many types of fruits are found in Bengal and how they are a part of this society’s cuisine and identity.
Popular One Seed Fruits Name:
আপেল (Apple)
Apple is one of the most famous natural product that is consumed in numerous nations across the world. They are esteemed for the new and sharp taste with slight corrosiveness which they have and the crunchiness of their skin. Besides being tasty, apples contain a number of nutrients which are necessary for the human body. Fresh apples are relished in Bengali homes as is; they are incorporated in salads; in apple pie and in fruit custard.
কলা (Banana)
Bananas have natural sweetness. In Bengali culture bananas are eaten as a snack, in drinks, or in other dishes such as pithas and payesh which are rice based cakes and puddings respectively.
আম (Mango)
If we consider the love of Bengalis for mangoes, it is more than just a fruit with them. Mangoes have a juicy, sweet and aromatic pulp, which has made them to be considered as a versatile fruit. In summer, people have raw mangoes or make aam panna, a mango-based drink, or eat mango ice-cream and aam doi, a yoghurt-based product containing mango.
কমলা (Orange)
People like oranges for the juicy feel it has when taken. It is usually eaten fresh, juiced or used in fruits salads. Oranges are also crushed into marmalades or used in dessert recipes, or in savory ones as well. Due to their shiny and sharp taste, it is very much preferred by children and adults as well.
Seasonal Fruit Name in Bengali and English
Bangladesh being a country full of green fields and fertile land is really a haven for fruits lovers. Every season has its own flavor of fruits which are so closely associated with the Bengali culture and cuisine.
Summer Fruits
কাঁঠাল (Jackfruit)
Jack fruit which is the national fruit of the country is also enjoyed in summer. Usually the largest tree-borne fruit in the world, jackfruit is a sweet fruit with fibrous structure and is available in the raw, cooked or dried forms.
তরমুজ (Watermelon)
It is therefore ideal for use when the weather is hot and dry especially during the summer season. Because of their ability to contain large amounts of water and due to their succulent texture they are highly sought after.
SUMMER Fruits NAME:
জাম (Jam) – Black Plum
The black coloured plums, known as “jamun” are especially found in plenty during the monsoons.
পেয়ারা (Peyara) – Guava
Guavas are produced all year round but the fruits flood the market especially during the monsoon season.
কুল (Kul) – Jujube
The jujubes are small round fruits which are locally called “boroi” and has a sweet and sour taste.
Winter Fruits:
কমলা (Komola) – Orange
The most consumed fruit in the winter is oranges which are a little sweet and a little tangy in taste.
মাল্টা (Malta) – Sweet Orange
The sweet oranges or also known as “malta” are like the ordinary oranges but sweeter in taste.
বেদানা (Bedana) – Pomegranate
Pomegranates are known to contain juicy seeds and are believed to be very healthiest.
আপেল (Apel) – Apple
Though it is not grown in Bangladesh the apples are popular during the winter season. They are imported and consumed because of their crunchy taste and a little sour or sweet taste.
নাশপাতি (Nashpati) – Pear
Pears are also consumed during winter and they provide juicy and sweet pulps.
Citrus Fruit Name in Bengali and English:
These fruits occupy a very important place in the Bengali food and culture as they are tasty, healthy and bestowed with certain qualities that are considered auspicious.
লেবু (Lebu) – Lemon
One of the most favourite ingredients in Bengali cooking is lemons due to their sour taste. They are used as condiments in food preparations as well as in making beverages such as “lebur shorbot” which means lemonade.
কমলা (Komola) – Orange
Oranges are preferred for their pulpy juicy content that is sweet. It is used fresh, in juices or in deserts.
বাতাবি লেবু (Batabi Lebu) – Pomelo
Pomelos are natural products that are firmly connected with citrus foods grown from the ground portrayed by a thick strip and a prepared mash. They are regularly consumed crude or can be remembered for servings of mixed greens.
মাল্টা (Malta) – Sweet Orange
Sweet oranges also referred to as “malta” are like the normal oranges but are sweeter in taste. They are normally consumed raw or in their raw juice form.
জাম্বুরা (Jambura) – Grapefruit
The Grapefruits are usually tasted to be having a little bitter and an acidic taste as well. They can be eaten raw or taken as raw juices.
কাগজি লেবু (Kagzi Lebu) – Lime
Limes are can be described as small green spherical fruits that have a sour taste. They are also employed in Bengali culinary preparations for bringing sourness to the meals besides being employed in drinks.
Traditional Bengali Recipes with Fruits:
The utilization of natural products is extremely normal in Bengali cooking where they are utilized to add pleasantness, sharpness, and wealth to the food. Here is the rundown of few customary Bengali recipes where organic products are utilized.
আমের চাটনি (Aamer Chutney) – Mango Chutney
This is a scrumptious dish and presented with rice and lentil arrangements as well as with snacks. When prepared utilizing ripe mangoes blended with mustard seeds, fennel seeds and dried red chilies, it gives out flavors that blend well with most Bengali cuisines.
Ingredients:
- Ripe mangoes
- Sugar
- Mustard seeds
- Fennel seeds
- Dried red chilies
- Salt
- Turmeric powder
Preparation:
- Start with removing Mango’s skin and cut them into little pieces.
- Heat little oil in a compartment and put a splutter of mustard seeds, fennel seeds and dried red chilies.
- At last put the mango pieces, sugar, salt and turmeric powder into it.
- Continue to cook until the mangoes are tender and the chutney re reduction.
কাঁচা কলার কোপ্তা (Kacha Kolar Kofta) – Green Banana Kofta
Green banana kofta is a Bengali delicacy where green bananas are first pounded and afterward blended in with flavors and made into round formed balls and afterward broiled and cooked with a hot thick sauce. This dish is usually served with rice or roti and it is recommended that green bananas which has many health benefits should be eaten more often.
Ingredients:
- Green bananas
- Gram flour (besan)
- Cumin seeds
- Ginger paste
- Green chilies
- Turmeric powder
- Garam masala
- Salt
- Oil
Preparation:
- Green bananas ought to be bubbled and pounded.
- Mix the crushed bananas with gram flour, cumin seeds, ginger glue, green crisp, turmeric powder, garam masala powder and salt.
- Shape the blend into little balls and broil until they achieve a brilliant earthy colored tone.
- To make the preparation of this dish, prepare onion, tomato, and spices gravy and cook the fried kofta balls in this gravy.
It is best served hot accompanied with rice or roti.
Conclusion:
Fruits name assume a fundamental part in cooking and culture, offering a wonderful mix of taste and sustenance. Customary recipes with fruits feature the locale’s culinary resourcefulness and social lavishness. From the tart mango chutney to the sweet coconut sandesh, these dishes feature the adaptability and dietary advantages of natural products in food.
