The Wood Apple, scientifically known as Limonia acidissima, is a fruit-bearing tree that produces large, hard-shelled fruits with aromatic pulp. The Wood Apple, prized for its aromatic and tangy pulp, is used in various culinary creations, especially in juices, jams, and chutneys. It’s valued for its unique taste and nutritional content in certain cultures.
- Name: Wood Apple (Limonia acidissima)
- Description: Deciduous tree with deeply furrowed bark and greenish-yellow flowers.
- Fruit:
- Large, round fruit with a hard, woody shell containing aromatic, brownish pulp with seeds.
- Offers a sweet, tangy, slightly sour taste and a strong aroma.
- Culinary Uses:
- Pulp consumed fresh, used in juices, jams, chutneys, or sherbets.
- Versatile in both sweet and savory dishes in certain cuisines.
- Nutritional Value:
- Contains vitamins A, B, C, minerals, and dietary fiber.
- Cultivation:
- Thrives in warm, tropical climates, requiring well-drained soil and sunlight.
- Primarily propagated from seeds or root suckers.
- Preparation:
- Pulp eaten fresh or juiced, employed in various culinary applications.
- Availability:
- Seasonal, typically found in late summer to autumn, varying by region.
- Research:
- Contains nutrients linked to potential health benefits; ongoing research explores its effects.
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