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The tale of a sorbet.

Those who are at peace within themselves have a responsibility to bring peace around them. If there is a will, it’s possible to have peace at all levels, from individual to global. –  Sri Sri Ravi Shankar.

Hello friends, I sincerely wish that peace comes to the hearts in turmoil so that they could see reason and decide on a ceasefire.

For some days I was meaning to tell you about a special sorbet made with a seasonal fruit which ripe at the time of spring. The name of the fruit is bael in Hindi, vilva in Sanskrit and wood apple or stone apple in English. The bael fruit is commonly found in Indian Subcontinent and is known to be very good for health. As it is the norm that anything healthy doesn’t score very good in taste, the same can be said about wood apple.

Wood apple

The bael fruit has a very strong exterior, hence the name wood apple. It takes a lot of strength to break open the fruit, although lesser energy is required than breaking a coconut! The ripe fruit is yellow. The pulp is a little messy with a sticky jelly like seeds embedded in it. In earlier days the organic gum or binder was prepared from the seeds, which were used in traditional paintings like Kalighat Patachitra painting of Kolkata.

Inside of wood apple

The taste of pulp is generally sweet but the sticky seed gives it a slightly bitter taste. The messy seeds and presence of strong fibres make it almost inedible, unlike any other fruit, but when it is turned into a sorbet, it becomes a delectable and refreshing drink. All one has to do is to break the fruit, carve out the yellow fibrous pulp with a spoon and soak it in a bowl of water and let it rest for a few hours.

The woodenness of the pulp would give way to a mushy concoction. The mixture is then squeezed with fingers then poured through a strainer to discard the unpalatable fibres and the seeds. A homogeneous mixture is obtained. Sugar to taste is added along with some bitten curd to provide a tangy taste to the liquid. A little bit of stirring and adding some ice cubes(optional), the sorbet is ready to drink. The vibrant colour and the rich taste is sure to entice everyone towards it, as it is the case with my family members!

So friends, a little exertion on our part can turn a bittersweet fruit into a tasty and refreshing drink, which has loads of nutritious value, being rich in vitamins and antioxidants. It is also known to be a sure shot medicine for constipation.

What is your experience with the wood apple? Do let me know. If you haven’t any, then please do procure it from the market, as it is available now in abundance. Your effort would be worth it.
Thanks for reading. Wish you all health and happiness.
Adieu for now.

Featured photo: Riya Mukherjee.


Published by MousumiSays

An ardent crusader to make the world a better and safer place to live in. Likes to remind the mankind their basic instinct of resilience in the face of adversity.

15 thoughts on “The tale of a sorbet.

  1. Wow. My mom used to make a special South Indian dish out of it. It’s called vlampazham pachadi in Tamil and is sweet-sour in taste. I don’t have the recipe but will get it from her. Thank you so much for reminding me of my erstwhile favorite.

    Liked by 2 people

    1. Absolutely true, it’s indeed very refreshing, despite it’s preparation process!☺️
      The fruit is native to Indian subcontinent, so its availability is limited, unless it gets exported.


  2. A wonderful and detailed post on wood apple Mousumi. Love the way you have described the parts of the fruit in detail. I never had the opportunity to taste this fruit. Its now on my bucket list when I visit India

    Liked by 2 people

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