Bael pulp is commonly eaten fresh after removal of mucilaginous seed or made onto sherbet and beverages; however, it is also made into syrup and toffee. It also processed into value added products and having immense medicinal properties.
Beating the seeded pulp together with milk and sugar makes a popular drink called sherbet in India.
The pulp of the ripe fruit can also be taken with a spoon without the addition of milk or sugar. About 60 g of fruit will suffice for an adult. Ripe bael fruit is regarded as best of all laxatives.
The bael fruit pulp contains many functional and bioactive compounds such as carotenoids, phenolics, alkaloids, coumarins, flavonoids, terpenoid and other antioxidants which may protect us against chronic disease.
In addition, many researchers reported that it also contain many vitamins and minerals including Vitamin C, Vitamin A, thiamine, riboflavin, niacin, calcium and phosphorus.
Bael fruit pulp
