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Bael is a revered tree in Indian culture, the sharbat a popular drink during seasonal festivals and religious ceremonies. Know about the fruit Bael / Kapittha / Belada hannu / Wood Apple and its nutritional importance here
I first encountered this strange fruit during Ganesha Chaturthi at my grandma’s home in Chennai. I picked up fruit and sniffed it. "Well here’s how you can tell it’s ripe. Drop fruit gently to the floor. If it doesn’t bounce, it’s ripe." I tried. Fruit stayed put. "Well then let’s cut it open," said my grandma. She cracked the shell open to reveal a golden brown pulpy mass inside. It smelled vaguely citrusy, spicy, and slightly off.
As the name suggests, this fruit looks like an apple made of wood. It has a hard wood-like exterior that conceals creamy orange pulp.
Somehow it resembles tamarind due to its sour-sweet taste. Its pulpy texture is not appetizing, but soaked and strained, the juice that emerges is a delicious combination of tastes. These are said to be a favorite of Ganesha and are often served during festivals.
People might often get confused between Aegle marmelos (L.) commonly known as Bael or Wood Apple and Limonia acidissima L also called Wood Apple or Elephant Apple. However notable differences exist for example the texture and aroma.
As per the Bhojanakutuhalam 14th chapter,
The ripened fruit is heavy for digestion. Intake in excess quantity can lead to decreased digestive capacity. Similarly, unripe fruit can cause hyperacidity if taken in excess quantity. The unripe fruit is not ideal in case of throat/voice disorders
Next up in our #FoodAndMedicine series is Citron fruit also called Kanchikai. Stay tuned! Read about the previous ingredient “Jamun” here.
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Introduction to Ayurveda Dietetics