Bael fruit is very hardy, subtropical, deciduous tree that can thrive in various soil-climatic conditions and can tolerates alkaline soil, and is not injured by temperatures as low as -7 ° C. The fruit is usually harvested when the peel turns yellowish green and the stem separates easily from the fruit.
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.
Beating the seeded pulp together with milk and sugar makes a popular drink called sherbet in India.
Bael fruit has been widely from time immemorial for processing in the mature green form to prepare preserves. In order to prepare preserves, the hard rind of the fruit is removed by a special strong knife.
The fruit’s medicinal value is very high when it just begins to ripen. The fruit is aromatic, cooling and laxative. It arrests secretion or bleeding.
The unripe of half-ripe fruit is good for digestion. It is useful in preventing or curing scurvy. It also strengthens the stomach and promotes its action.
Bael fruit
