The small basket with green and red roundish-oval fruits on my desk was everybody’s object of curiosity that day at office. My colleagues were intrigued as they had never seen fruits like these before. With subtle warnings of the extreme sourness and tanginess of the fruits, I encouraged everyone to try them. “Start with the red ones, they are less sour compared to the green ones,” my valuable tip to everyone. I had also kept a small bowl containing a mixture of salt and red chili powder to counter the tanginess of the fruits – that’s how we usually eat the raw Fruit.
The reactions evoked by the fruits as people popped them into their mouths was priceless – squeezed eyes, numbed tongues and near chattering teeth. A colleague made sure to capture every single person’s reaction as Boomerang video clips, turning the entire thing to a laughter exercise for all.
These green and red fruits are exotic and unique fruits from Meghalaya, locally known as ‘Sohphie Bah’ and ‘Sohphie Nam’ respectively.
If you are in Shillong during the months of April through July, it is hard to miss these attractive and colorful fruits in cane baskets sold by the roadside vendors almost everywhere. If you don’t have a tongue that can appreciate tanginess and sourness, this fruit is definitely not for you. I once prodded a friend from Bangalore to try them and the poor girl landed up with tiny blisters inside her mouth.
Sohphie (‘Soh’ meaning fruit is Khasi) marks the arrival of spring in Meghalaya and lasts through the summer but the fruit has a very short shelf life of just 2-3 days. The scientific name for Sophie Bah, the green variety, is Myrica esculenta and that of Sohphie Nam, the red variety, is Myrica nagi. Belonging to the Myricaceae family, these fruits grow all over Khasi, Jaintia and Garo Hills. Variants of the fruit are also found in other places of the Himalayan region at altitudes of 1,300-2,000m.
Enriched in phytochemicals, Sohphie has several medicinal properties. Rich in Vitamin A and C, Sohphie is anti-allergic, anti-diabetic, anti-oxidant and anti-inflammatory. The bark of the tree is used as an aromatic, a stimulant, an astringent, and as an antiseptic in indigenous medicines. It is also used to cure asthma, fever, chronic bronchitis, lung infections and toothache. The leaf and roots are used in indigenous medicines to treat worms and jaundice.
The fruit is not only relished raw but used to make pickles and jams. Sometimes you’ll find the pickles being sold by roadside vendors, where you needn’t buy the entire jar but they give you some in a piece of paper to be devoured then and there. Now, the very thought of that makes my mouth water and I want some right away!
By the way, have you heard of Tree Tomatoes? Read here.
Some Other Exotic Fruits From Meghalaya
Sohiong (Prunus nepalensis)
Sohiong, which literally means ‘black fruit’ in Khasi, are delightfully rounded marble-like fruits purple coloured fruits. These seasonal fruits are available only for a very short period during the – from late August till mid-October. Rich in nutrients and antioxidants, this fruit can be eaten raw though the jams, desserts, and wines made from the fruit are more popular. The fruit leaves behind a stain of deep purple on your lips and tongue in the raw form. As kids we would Sohiong stains on our lips to play grown-ups wearing lipsticks. Sheer nostalgia! The colours can be extracted to make for natural edible food colours too.
Sohshang (Eleagnus khasianum)
It’s weird but Sohshang just remined me of Barbie dolls. Perhaps it’s the somewhat transparent light pink colour with minute white dots all over it. These oval-shaped pulpy fruits are again seasonal and available only during March and April. They are a rich source of vitamin C and minerals like calcium, magnesium, potassium, phosphorus. Sohshang is eaten raw as well as pickled.
Sohphlang (Flemingia vestita)
‘Soh’ means fruit in Khasi and ‘Phlang’ means grass. However, whether Sohphlang is a fruit or a vegetable is perhaps debatable as it is actually a tuber. This pale white, shapeless fruit/vegetable is somewhat unattractive as compared to the other fruits and berries of this region. Rich in phosphorus and proteins, it has a crunchy taste. It can be eaten raw or cooked and is available from October to May.