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A fruity formula

DNMUM434185 | 3/31/2019 | Author : Dyuti Basu | WC :840

Summer fruits, vital in helping keep the body hydrated in the hot months, can be used in a plethora of dishes. Celebrity chef Varun Inamdar shares a few recipes with Dyuti Basu
JUST BEFORE MONDAY
As the lingering nip in the air - that persisted through the first half of March - gives way to sultry, humid heat, foodies have something to look forward to. A colourful array of fruits - from the black jamuns that stain the tongue purple with its tangy juice to the sweet, fleshy lychee - are delicious to experience in their own right. And with a few touches, they can become magic on your plate. “You can make them into slushies to keep you cool, or convert them into syrups or jams so that they stay longer,” suggests National Award-winning chef Varun Inamdar. “Since summer in India spans a good two and a half months, cooling agents and longevity of food are important considerations.”
The versatility of these fruits is also somet
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