A jumbo favourite that’s good for you too
View(s):It is supposed to be the favourite food of elephants and in some parts of the world it is called the elephant apple while in other areas, it gets the name woodapple because of its hard wooden shell. Woodapple, (Divul in Sinhalese and Vilam palam in Tamil) scientifically, Feronia limonia or Limonia acidissima, is the only species of its genus, in the family Rutaceae. Also called the curd fruit or the monkey fruit, woodapple grows across Sri Lanka but mainly in the dry and intermediate zones.
It is usually available right through the year, however, more abundantly from about June to November. The fruit that is a little larger than a tennis ball has a tough woody shell and a sticky pulp with numerous tiny hard seeds scattered throughout, that require no removal. The shell that is greenish white when unripe, with a pale gold colour pulp turns into a mottled dark brown with a toffee brown to dark brown interior when ripe.
To gauge the ripeness of the fruit it is usually given the ‘bounce test’ by dropping the woodapple on a hard surface, if it bounces, it is not yet ripe. If it merely falls to the ground with a soft thud, it is ready to eat. Ripeness can also be checked by shaking the fruit; if you hear the pulp inside move around then it is ripe as the pulp usually moves away from the shell as the fruit ripens. The ripe fruits also emanate a unique and overpowering fermented aroma that can be described as sugary yet putrid and musky.
The next challenge with the fruit is to get through the hard shell and into the pulp. Usually the shell is cracked by pounding the fruit on a hard surface or by giving consistent blows with a hammer. Take care of your fingers if you resort to the latter.
Going back to the elephants, have you wondered how there are so many scattered woodapple shells where elephants have access to the fruit? It is because the tough shell of the woodapple is ‘porous’ and when the fruit is swallowed and reaches the stomach of the elephant, digestion takes place as the enzymes and acid present in the stomach reaches the interior of the fruit and thus the pulp gets diluted and sucked out of the woodapple. This leaves the shell intact which comes out of the body with the dung.
The texture and taste of the wood apple is quite similar to tamarind. Its flavour is sweet, pungent, lemony and acidic with a pleasantly fermented aftertaste. Its texture that is slightly granular and mealy, yet damp and sticky may remind you of moist marzipan. The fibrous strings that encase the fruit are sometimes part of the pulp but this does not dilute its taste or texture. The fruits can be stored at room temperature where they will ripen over the course of about 10 days. The pulp can be stored in the refrigerator or can be frozen mixed with some lemon juice for quite a long period.
When you think of the unripe fruit, you will remember the tongue tingling divul achcharu made with chillies, salt, vinegar and sugar, a favourite even now at any achcharu kade. The raw pulp can also be mixed with yoghurt and made into raita even though sometimes it has a bitter note and is astringent. The ripe pulp that is a mixture of sourness and sweet can be eaten plain or blended into an assortment of drinks, smoothies, milk shake, lassi and sweets, or preserved as a jam, jelly or chutney. A woodapple jam sandwich is delicious and the jam can also be used in desserts and cakes. The scooped-out pulp when blended and mixed with jaggery, or treacle and coconut milk makes the well-known “divulkiri”that can even be frozen into ice cream.
Nutritional benefits
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. Woodapple is rich in natural acids, such as oxalic, tannic, malic and citric acid and it is also a source of calcium, phosphorus and iron and thus of substantial therapeutic value.
Increases digestive health
Woodapple is great for digestion and a good remedy for digestive disorders due to its anti-fungal and anti-parasitic effects. The laxative property of woodapple also helps to avoid constipation and the subsequent pain and discomfort.
Cleanses blood
The fruit juice mixed with warm water is a good blood cleanser and helps in removal of toxins from the body. This reduces the strain on the liver and kidneys, which are the normal lines of defence against toxins.
Boosts energy
The woodapple fruit pulp boosts organ activity and metabolic speed and thus is an energy booster. The protein content in the fruit also helps the body in healing faster and strengthening muscles that will further boost energy reserves.
Good for kidney conditions
Woodapple is also good for those with kidney complaints. The detoxifying power of the fruit contributes towards keeping the kidney protected.
Enhances liver health
As the fruit is a good source of beta-carotene, woodapples are good for liver problems. The fruit also contains thiamine and riboflavin, both of which are known as liver health boosters.
A word of caution
Even though the fruit has many nutritional and medicinal benefits, it should be consumed in moderation as excessive consumption can cause flatulence, stomach pain and bloating. Woodapple should not be eaten continuously as it may disturb the intestinal peristaltic movements. Also if it is the first time you are consuming the fruit eat only small amounts to see how the body reacts, as it may cause allergies.