India’s scorching summer brings with it an explosion of juicy, aromatic fruits that fill our markets, streets, and memories.

This is the most common way to have the fruit. All you have to do is cut it and scoop out the pulp. Soak this pupl in water for around 20 minutes.

Chef Reetu Uday Kugaji brings in an old-school favourite: bael, or wood apple. ... litchis — it’s time to get experimental. Smoothies and shakes aside, a good fruit jam is Nature bottled, ...

Bael muramba or jam Extract the pulp from the fruit and blend it. Sieve the blended pulp to remove the seeds and fibre, before stewing the mix together with sugar, water and cardamom.

Bael juice is the extract of the bael fruit, scientifically known as Aegle marmelos. Native to India, this fruit has been revered for its medicinal properties for centuries.

The bael fruit is rich in fiber, calcium, B vitamins and vitamin A. The fruit pulp contains 2.9 grams of fibre, 85mg of calcium, 1.2mg of vitamin B2 and 91 IU vitamin A per 100 grams.

The vast Patanjali product list includes Bael or Bel Fruit-related products with in-depth Ayurvedic R&D. The Patanjali Bel Candy (250 Gm and 500 Gm) are from premium Bel or Bael Fruits.

Bael fruit and its juice served in a Glass-image Bael or wood apple is an extremely healthy fruit. You may not have heard about this fruit before, but this fruit and its Sharbat are a very popular ...

The love for fruit-forward spreads isn’t limited to chefs. Artisanal jam-makers are seeing a loyal, conscious following. “In the last five years, we’ve seen a huge shift.