bael fruit
Also known as: wood apple, stone apple, bengal quince, bilva, maredu, vilvam, sirphal, aegle marmelos
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Also known as: wood apple, stone apple, bengal quince, bilva, maredu, vilvam, sirphal, aegle marmelos
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A ripe bael fruit will have a yellowish-orange shell instead of green and will emit a strong, sweet, floral aroma.
No, the seeds are encased in a sticky mucilage and are very bitter. They should be removed and discarded during preparation.
It has a unique sweet and aromatic flavor, often described as a mix of papaya, lime, and marmalade with a floral scent.
Scoop out the pulp, soak it in water for a few minutes, mash it by hand, and strain to remove seeds and fiber. Add sugar or jaggery and chilled water.
While often called wood apple, it is technically Aegle marmelos. It is different from the 'Kaitha' (Limonia acidissima), which has a rougher, darker shell and more acidic pulp.
Yes, unripe bael fruit is traditionally used in Ayurveda to treat diarrhea and dysentery due to its astringent properties.
It is generally safe, but excessive consumption may cause bloating or stomach upset. Pregnant women should consult a doctor before consuming medicinal amounts.
It is most commonly used to make refreshing summer drinks (sharbat), jams, jellies, and candies (murabba).
bael fruit is a versatile ingredient found in cuisines around the world. With 137 calories per 100g and 1.8 grams of protein, it's a nutritious addition to many dishes.
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