Bael

What it is

Bael’s botanical name is Aegle marmelos. Cultivated fruit can measure 12.5–17.5 cm (5–7 in) across, with a yellow-green shell around orange or reddish flesh. Opening it reveals seed-filled compartments.

The seeds sit in a sticky, clear gel. It clings to them and hardens as it dries. For a smooth drink, the seeds are picked out, then the flesh is mashed with a little water and strained to remove the coarse fibres.

Where it comes from

Bael grows wild in dry forests in India, Myanmar, Pakistan and Bangladesh. It is grown throughout India, mainly in temple gardens, because the tree is sacred. Cultivation also extends to Sri Lanka, northern Malaysia and the drier parts of Java. It has reached California too: a tree grown from seed received in 1956 stands in the citrus collection at Riverside.

How it's eaten where it grows

In Bengal, bel’er shorbot starts with a cracked fruit and a spoon to scoop out the flesh. The seeds are picked out, then a little water helps turn the pulp into a mixture that will pass through a mesh strainer. Milk, sugar and a pinch of salt go into the jug.

The finished drink is served cold, sometimes over ice. A second version skips the milk: bael pulp at the bottom of the glass, topped with ice or cold water.

How it's grown

Bael is a tree that sheds its leaves, with thorny stems and leaves usually divided into three leaflets. Its yellowish-white flowers have a strong sweet scent. New trees grow from seed, while budding joins part of a chosen tree to another plant. Root shoots and air-layered branches also produce new trees.

When and where you'll find it

In India, bael usually ripens from March through June; April is when Bengal’s bazaars fill with ripe fruit. The fruit is picked rather than left to drop, and it can finish ripening after harvest.

Bael also travels as dried slices. Kalustyan’s sells them under Aegle marmelos for tea: the slices are simmered in water, strained and sweetened if you like.