Wood Apple or Bael: 6 reasons to consume this superfruit and the easiest way to do it

Wood apple (Bael), scientifically known as Limonia acidissima, is a traditional Indian summer fruit celebrated for its natural cooling effects and powerful therapeutic benefits. Mostly consumed in the form of juice or sherbet, it is a thirst-quencher that even Ayurveda considers a superfood for the human body. As per a study published by the Research Journal, the fruit contains a number of phyto-constituents, which are the key factors in the medicinal values. The study also states that almost all parts of the plant, such as leaf, fruit, seed, bark and root, are used to cure a variety of diseases. The study reads: „All parts of the plant, including the stem, bark, root, leaves and fruit, have therapeutic benefits and have been used as traditional medicine since ancient times.“ It is bitter, pungent, full of antioxidants and helps to stimulate the pancreas to secrete insulin, which leads to lowering of blood sugar. The leaves can be used against diabetes. „It supports intestinal biological formulations and protects the digestive system from ulceration, reduces the frequency of irritable bowel syndrome (IBS) and intestinal spasm, thus being beneficial in treating diarrhea, dysentery and other infections." Scroll down to read in detail about 6 reasons to consume bael during summer season.

Bael pulp is proven to have cooling and hydrating properties that help regulate body temperature and protect against heat stroke and summer fatigue. Consuming bael in the form of juice or sherbet not only quenches thirst but also replenishes electrolytes lost through sweat, keeping the body refreshed and balanced. As per Ayurveda, bael has pitta-pacifying effect, which helps calm internal heat and soothe the digestive system.

During summer months, the risk of bacteria-borne illnesses is very high. Consuming bael is said to boost immunity and help beat heat-related illnesses. It is rich in vitamin C, antioxidants, and antibacterial compounds, all of which strengthen the immune system and help the body fight off harmful pathogens. The fruit also contains tannins and flavonoids, which protect against oxidative stress and inflammation.

It is known for its digestive properties, as it helps deal with acidity, bloating, and constipation during summer months. Bael is also rich in dietary fiber and contains natural laxative properties, which help regulate bowel movements and cleanse the digestive tract.

According to Ayurveda, bael is a naturally refreshing and hydrating fruit and makes for a perfect summer fruit. Its juicy pulp is packed with water and electrolytes like potassium and magnesium, and essential nutrients that help replenish fluids lost through sweat and prevents dehydration and fatigue.

According to Ayurveda, bael is a naturally refreshing and hydrating fruit and makes for a perfect summer fruit. Its juicy pulp is packed with water and electrolytes like potassium and magnesium, and essential nutrients that help replenish fluids lost through sweat and prevents dehydration and fatigue.

According to celebrity nutritionist Rujuta Diwekar, it is a gut-friendly superfruit that supports overall digestive and gut health. It is proven to have antimicrobial and anti-inflammatory compounds that help balance gut bacteria and protect against infections like diarrhea or dysentery. Also, the rich fiber content help promote regular bowel movements and helps cleanse the digestive tract naturally.

It is a natural detoxifier that helps cleanse the body from within. It is said to be rich in antioxidants, fiber, and essential nutrients that support the liver and digestive system. It is said that the mild laxative effect of bael help promote regular bowel movements, while its cooling properties soothe the digestive tract and reduce internal inflammation.

The easiest and the most effective way to consume bael is to make a sharbat with it. Take a look at the easiest recipe.
Ingredients: 1 medium-size bael, 4 cups water, ¼ cup powdered sugar, 10-12 ice cubes
Method: Wash the bael and break it into two equal halves using a rolling pin. Soak the bael pieces in a deep mixing bowl with enough water for 30-45 minutes.Now, use a spoon to scoop out the pulp and remove the hard shell. Mash the pulp well. Add powdered sugar or jaggery, stir well and set aside for 5 minutes. Use a strainer to remove seeds and pulp residue. Add ice cubes, stir well and serve chilled.