Bael fruit has its origin in Asia (India, southern Nepal, Sri Lanka, Myanmar, Pakistan, Bangladesh, Nepal, Thailand, Laos, Vietnam and Cambodia).
The fruits can be eaten fresh or dried. Sliced and dried fruits can be used to make a drink by simmering the dried fruit in water.
Bael is also called Beli fruit or Wood apple. It has a very hard woody surface.
Basic information and facts
Bael originates from India, southern Nepal, Sri Lanka, Myanmar, Pakistan, Bangladesh, Nepal, Thailand, Laos, Vietnam and Cambodia.
Bael grows in subtropical areas. Main areas of cultivation include India, Sri Lanka, Indonesia, Philippines and Fiji.
Evergreen or deciduous:
The woody-skinned fruit of bael has a smooth surface and measures 5 to 15 cm in diameter. Some fruits are so hard that you need a hammer to break the skin. The fruits contain many seeds, covered with fibrous hairs and are surrounded by a thick, sticky pulp.
Climate and weather:
The trees will grow to about 18 meters tall.
Type of soil:
Bael prefers rich, well-drained soils.
Spacing (close range)
Spacing (wide range)
Bael is grown from seeds.
Bael fruit is eaten fresh or dried. Juice of bael is sweetened and sometimes mixed with lime to make a kind of lemonade. Also sliced and dried fruits can be used to make a drink by first boiling and then simmering the dried pieces in water.
The fruits have also a medicinal use as a mild laxative and
Bael fruit Juice
1) Dried bael fruit 5 slices
2) Water 1 liter
3) Sugar 200 grams
Instructions on how to make a juice:
Clean the slices of bael fruit with water. Grill the dried slices of bael fruit until you get the aromatic fragrance. It is possible to use the dries piece directly if grilling is too complicated.