Bael Fruit

What Is Bael Fruit?

Bael fruit (Aegle marmelos) is a tree fruit native to India and South Asia with a thick, hard, woody shell; it is also known as “wood apple”. Its round shell, which turns from gray-green to yellow, protects the fruit for a long time.

Inside the hard shell is an aromatic, resinous flesh that turns sweet and orange-yellow when ripe, along with a sticky pulp. This flesh has an intense, distinctive aroma; its most common use is making a refreshing sherbet.

Nutritional Value of Bael Fruit

Since bael flesh is denser than many juicy fruits, it contains approximately 135 kcal energy per 100 grams, predominantly carbohydrate and plenty of fiber; it is a source of vitamin C. Values are approximate, based on a similar profile.

What Are the Benefits of Bael Fruit?

With its fiber and vitamin C content, bael can be part of a balanced diet as a refreshing fruit in traditional cuisines.

This information is general; bael fruit is a food, not a substitute for medical treatment.

How to Choose Bael Fruit?

Good bael is a fruit whose shell has started to turn yellow, that feels heavy and makes a slight sound when shaken (ripe). Very green ones are unripe, and cracked or foul-smelling ones have gone bad.

• Shell should have started to turn yellow, should feel heavy
• Should have a slight aromatic smell when ripe
• Cracked and foul-smelling samples should not be bought

How to Store Bael Fruit?

Thanks to its hard shell, bael keeps for a long time in a cool and dry place; once ripened, its interior can spoil quickly, so once opened the flesh should be consumed soon or made into sherbet/jam.

Using Bael Fruit in the Kitchen

Bael is mostly used to make a refreshing sherbet (bael sharbat); it is also used in jams, marmalades and desserts. The ripe flesh is mashed with water and strained, then sugar and spices are added to taste to make a drink.

How Is Bael Sherbet Made?

The hard shell is cracked and the ripe flesh inside is removed, mashed with water and strained to remove the fibrous and seeded parts; the remaining aromatic pulp is mixed with water, sugar and optional spices to prepare a refreshing drink.

Frequently Asked Questions

Can bael fruit be eaten raw?

Its ripe flesh can be eaten directly, but due to its intense-sticky texture and strong aroma, it is mostly preferred consumed as sherbet or jam.

Why is the bael fruit's shell so hard?

Its woody-hard shell protects the fruit and allows it to keep for a long time; this is why the fruit is usually opened by cracking it.

What does bael fruit taste like?

It has an aromatic, resinous taste that turns sweet when ripe; its smell is strong and distinctive, which is why it is much loved in sherbet.