மூலிகை : விளாம் பழம் - Vilam Palam Botanical name : Limonia acidissima Common name: wood-apple, elephant-apple, monkey fruit, and curd fruit Traditional use: A hundred grams of fruit pulp contains 31 grams of carbohydrate and two grams of protein, equivalent to nearly 140 calories. The ripe fruit is rich in beta-carotene, a precursor of Vitamin A; it also contains significant quantities of the B vitamins thiamine and riboflavin, and small amounts of vitamin C. The fruit is eaten plain, blended into an assortment of drinks and sweets, or well-preserved as jam. The scooped-out pulp from its fruits is eaten uncooked with or without sugar, or is combined with coconut milk and palm-sugar syrup and drunk as a beverage, or frozen as an ice cream. It is also used in chutneys and for making jam. A drink, Bael-panna made by blending the fruit with water and spices, is drunk during summers. Indonesians beat the pulp of the ripe fruit with palm sugar and eat the mixture at breakfast. The sugared pulp is a foundation of sherbet in the subcontinent. Jam, pickle, marmalade, syrup, jelly, squash and toffee are some of the foods of this multipurpose fruit. Young bael leaves are a salad green in Thailand. Indians eat the pulp of the ripe fruit with sugar or jaggery. The ripe pulp is also used to make chutney. The raw pulp is varied with yoghurt and make into raita. The raw pulp is bitter in taste, while the ripe pulp has a smell and taste thats a mixture of sourness and sweet. To those unfamiliar with this fruit, its unique and overpowering scent may make it almost unpalatable. Some have described it as smelling like rotten or fermented fruit to an extend that some doubt it is even edible.
Posted on: Wed, 20 Aug 2014 07:36:05 +0000
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