An Indian summer is a mix of childhood memories, lazy afternoons, and a bounty of seasonal fruits. While mangoes may steal the limelight, each region has its own hidden gems that make a fleeting but memorable appearance. One such unsung hero is the bel, or wood apple.

As a child, I found its pungent aroma and thick, grainy texture rather unlikable. My mother would blend it with milk, hoping to disguise its overpowering taste, but I wasn’t fooled. Years later, however, I gave it another shot, this time in a yoghurt smoothie, and I discovered a complex, tangy sweetness that made me rethink my earlier aversion.

An apple in name only

Despite its misleading moniker, the bel is nothing like an apple. With its hard, woody shell and soft, fibrous pulp, it carries a mix of sweet, musky, and slightly fermented notes.

© The Better India