India’s seasonal bounty isn’t limited to the vibrant winter harvest- summers too bring with them a unique assortment of fruits and vegetables that cater to both the palate and the body’s needs. Among these, Wood Apple, or Bael, stands out not only for its nutritional value but also for its incredible cooling effects during the blistering Indian summer. As the mercury rises, nature provides a perfect antidote in the form of this humble fruit.
Through the summer heat across much of India can be unforgiving, it’s also the time when roadside stalls and home kitchen begins offering refreshing traditional drinks made from seasonal ingredients. Wood Apple Smoothie, a naturally-cooling beverage is simple to prepare and immensely beneficial, making it a summer staple in many households.
At first glance, wood apple might not win any beauty contest. Wood apple is native to the Indian subcontinent and Southeast Asia, and goes by several names- bael, bilva, monkey fruit or elephant apple. The tree is revered not just for its fruit, but also for its medicinal potential. From its leaves and bark to its roots and seeds, every part of the bael tree is put to use in Ayurvedic and folk medicine. Bael has a hard, rough shell and an odd appearance that can easily be overlooked at a fruit stall.
What makes wood apple so ideal for summer is its natural ability to cool the body. Rich in Vitamin C, dietary fiber and antioxidants, wood apple is more than just a thirst quencher. It helps aid digestion, alleviates constipation and is believed to support detoxification by cleansing the blood. It’s also known for its soothing effect on the stomach lining, making it helpful for those prone to ulcers or acidity. For diabetic individuals, bael is a fruit of choice due to its blood sugar-regulating potential and ability to lower bad cholesterol. When prepared as a juice or even a milkshake, with or without dairy, wood apple becomes a wholesome breakfast or mid-day refreshment.
Ingredients
1 no. Wood Apple /Bael Fruit
1 cup Yogurt
4-5 tbsp Brown Sugar
1 tbsp Chia seeds, soaked
Mint leaves, for garnish
Preparation
- Step 1: Using a rolling pin break the bael, and using a spoon to scoop out the pulp into a large bowl. The seeds have a clear, jelly-like yellow liquid around the seeds. Discard the slimy yellow liquid and seeds as many as possible.
- Step 2: Using a little water, mash the flesh to extract the pulp and pass through a fine strainer to remove the fibrous parts.
- Step 3: In a blender jar add bael pulp, yogurt, brown sugar and blend until smooth.
- Step 4: Serve chilled. Top with soaked chia seeds and garnish with mint leaves. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2