|Susie Batt from Queensland, Australia wrote:
“Hello Kurma. I live in Cairns Queensland. Thank you for all the wonderful recipes that you share. I love to cook and especially love to share meals with friends, and your recipes always go down a treat.
I also like to use what is fresh and readily available to me so, I’m always on the lookout for local produce. Lately I have become aware of elephant apple trees. The local council has used them in street plantings and there is also a lovely large tree at the botanical gardens.
After some research I found that this tree originates from India and the green fruit is used to make chutneys, although I have not been able to find a recipe, so I was hoping you might be able to help me, if you have any knowledge of this fruit and it’s culinary uses. I do look forward to hearing any suggestions; thank you for a great inspiring blog.”
Hello Susie, I’ve encountered this fruit in India. Elephant apple is also known as Bael fruit, matoom, Bengal quince, golden apple, holy fruit, and stone apple. I used to drink fresh ripe Bael fruit juice in Mayapur for breakfast. The fruit is also used for curries.
The tree is also very medicinal. Juice extracted from the leaves is given to relieve the symptoms of asthma and fever. Tea made from the flowers is used to cleanse eye infections. Tea made from the root are used to relieve heart palpitations, indigestion, bowel inflammations and to stop vomiting and relieve nausea.
Here’s a link to a nice chutney recipe.
And here’s more information about Elephant apples.
Posted by Kurma on 27/5/10; 7:59:27 AM