Seeds-Fruit Wood Apples

pack of 5 seeds

Wood apples are native to India, parts of Sri Lanka, Bangladesh and Pakistan. The history of wood apple is slightly blurry because it’s often referenced as “bael,” which may also be a similar fruit, Eagle marvelous. Wood apple’s texture and taste are quite similar to tamarind. Its flavor is sweet, pungent, lemony and acidic with a pleasantly fermented aftertaste. Some do not care for the taste, as the fermented notes may be interpreted as distasteful putridity and muskiness. Though perhaps a bizarre descriptor, its texture resembles wet marzipan—slightly granular and mealy, yet damp and sticky. Of the two types of fruit, the small wood apples taste significantly more tart and sour than the large ones.Wood apple pulp forms an excellent raw material for making a jelly.  The wood apple jelly resembles black currant or apple jelly in quality.  It is clear, of bright purple colour with firm quivering consistency and exceedingly agreeable flavor. Parts of the fibrous strings encasing the fruit sometimes become part of the spoonful, but these do not detract greatly from the pulp’s taste or texture. The numerous tiny hard seeds require no spitting or removal.

Given the fruit’s antiquity, the number of traditional remedies attributed to wood apple is unsurprising. According to the book, “Indian Medicinal Plants,” wood apples are an anti scorbutic, carminative, and digestive stimulant. The leaves possess a number of health benefits, as they are used for indigestion, diarrhea, dysentery and hemorrhoids. Wood apple greatly assists with bowel health. Offering sometimes too much assistance