The Bael fruit is an incredibly resilient, subtropical, deciduous tree capable of thriving in diverse soil and climatic conditions. It exhibits remarkable tolerance to alkaline soil and can endure temperatures as low as -7°C without sustaining any damage. Typically, the fruit is harvested when its peel changes to a yellowish-green hue, and the stem easily detaches from the fruit.
Once the mucilaginous seeds are removed, the Bael pulp is commonly consumed fresh or used in the preparation of sherbet and beverages. It can also be processed into syrup and toffee. In India, a well-liked drink called sherbet is made by blending the seeded pulp with milk and sugar.
For generations, the mature green form of the Bael fruit has been widely utilized for producing preserves. The tough rind of the fruit is removed for this purpose using a specialized, sturdy knife.
When the fruit is just beginning to ripen, its medicinal properties are particularly potent. It is renowned for its aroma, cooling effect, and laxative qualities. Additionally, it is believed to be effective in controlling secretions and bleeding.
Bael Fruit: Culinary and Medicinal
