Bel Fruit

• Bel fruit is used to make refreshing drinks like Bael Sherbet. The pulp is scooped out, mixed with water, sugar, and sometimes lime juice for a cooling beverage, especially popular during hot weather.
• Bel fruit is also used to create marmalade or jam. The cooked pulp, combined with sugar and spices, makes a flavorful spread enjoyed with bread or toast.
• The pulp of the fruit can be added to chutneys and relishes, providing a unique sweet and tangy flavor profile to accompany savory dishes.
• Bel fruit is also used in making candies or sweets, often mixed with jaggery or sugar to create a concentrated, chewy treat.
• In some cultures, the unripe fruit is used as a vegetable and is added to curries or cooked dishes. However, it is more common to use the ripe fruit.
• It is also used in traditional medicine for its purported health benefits, often consumed raw or processed into various medicinal preparations.

• Supports digestive health by promoting gut flora balance and aiding in bowel regularity.
• Rich in vitamins and minerals, including Vitamin C, potassium, and calcium, contributing to overall wellness.
• May help manage blood sugar levels due to its fiber content and potential impact on glucose metabolism.
• Contains antioxidants that combat free radicals, potentially reducing the risk of chronic diseases.
• Believed to possess anti-inflammatory properties that may alleviate symptoms of certain inflammatory conditions.

Bel fruit is best stored at room temperature until ripe. Once ripe, it can be refrigerated to extend its shelf life for up to a week. To preserve bel fruit for longer periods, the pulp can be extracted and frozen in airtight containers or freezer bags. Dried bel fruit slices can also be stored in airtight containers at room temperature.