For a world-renowned chef like Gary Mehigan, travelling around the world to explore is nothing new. In fact, on such a tour to tropical Sri Lanka, he recently happened to taste wood apple for the first time. Sharing a glimpse of his "unexpected and delicious experience", Gary expressed, "I’ve never seen a wood apple before, it looks like a small mouldy coconut. Hard shell, soft brown seedy interior, a bit funky, fermented, and the smell reminds me of a dark complex cider. Tamarind-like, but not as sweet, same fibrous strands running through the fruit. Some might find them too pungent or funky but I love them." He added, "Isn’t it wonderful when you discover something unexpected and delicious. And before anyone has a go at me for licking my fingers…the good thing is you have 8 of them. Plus two thumbs, so I use a clean one every time…..Disclaimer: for personal consumption only. Thank you Sri Lanka." What is wood apple and how it benefits? Wood apple is also known as kothbel, or bael fruit in India. The round, hard-shelled fruit, has a soft pulp and a peach-y aroma. "The fruit itself is roughly the size of a large grapefruit, with a hard, woody exterior that can be challenging to open. Once cracked, the inside reveals a brownish, aromatic pulp divided into segments, each containing seeds and fibers," said clinical dietitian Garima Goyal. Goyal shared that since bael fruit is rich in phytochemicals such as lupeol, eugenol, limonene, citral, rutin, and anthocyanins, it supports intestinal biological formulations and protects the digestive system from ulceration, reduces the frequency of irritable bowel syndrome (IBS), and intestinal spasm. Goyal said adding that as a diuretic, wood apple aids in digestion and relieves constipation. "Beyond its culinary uses, wood apple is believed to have various health benefits. In Ayurvedic tradition, it is considered to have digestive and laxative properties. The fruit is rich in vitamins, minerals, and antioxidants, contributing to its nutritional value," Goyal said. Once the tough outer shell is cracked open, you can scoop out the aromatic pulp. It can be eaten fresh, either on its own or mixed with a sprinkle of salt or sugar for added flavour. One of the well-known preparations is bael sherbet, where the pulp is mixed with water, sugar, and sometimes spices to create a refreshing drink. "Bael can also be used to make chutneys or sauces by blending the pulp with spices, herbs, and other ingredients. These can serve as flavourful accompaniments to meals," said Goyal.
