Bael Out The Summer: This Underrated Fruit Is Here To Lift Up Your Bartending Game
The bael fruit, also known as wood apple or the Bengal quince is indigenous to many regions in the Indian subcontinent where it ripens abundantly come summer weather. From sherbets and coolers to its incorporation in certain curries and vegetable recipes, the bael fruit is quite routinely used across Indian culinary and mixology spaces as a summertime staple.
The sweet and pulpy taste of the bael fruit as well as its slightly cool qualities makes this tropical ingredient a very well-suited addition to several summer drink recipes prepared for seasonal gatherings and parties.
However, from choosing the right kind of bael fruit to treating it for making pulps, purees and syrups, there are some processes involved that might seem a tad complicated for novice mixologists.
Read on below for some handy tips and hacks to pick out the best bael fruit this summer, and know more about how its pulp can be extracted for juicing and for preparing flavoured infusions. Also find below a note on how these infusions can in turn be used for blending innovative cocktails and mocktails:
Check Colour And Aroma
One of the first things to look for while choosing bael fruits is colour and aroma. A bael looks ripe and ready for the plucking when it acquires a yellowish or light brown skin and makes a woody, hollow sound when its external shell is tapped. Avoid those fruits whose skin is overripe, which becomes apparent when it is cracked or is darkened with soft spots. When the bael fruit is ripe, it gives off a slightly sweet aroma that is in fact a sign of freshness. Pick only those fruits from the local fruit vendor or green grocer which have this aromatic and visual character for mixing drinks using bael.
Extracting The Pulp
Once the fruit is brought home and thoroughly washed, the next step is to treat it to make pulps, purees, jams and shrubs which can be used for blending cocktails and mocktails. One of the easiest ways to go about this is to scoop out the pulp from the bael. While the bael might look very hard to open, the shell can in fact be easily cracked using a heavy spoon or pestle. The opened fruit will reveal a soft chewy pulp which can be extracted using a spoon before straining it and mashing it to make a fine, fruity extract which has several culinary and mixology uses.
Use Jaggery As Base For Bael Syrup
Another pro tip for incorporating bael into cocktails and mocktails is to prepare a syrup using jaggery as the base. This will lend the fruity sweetener a slightly caramelised taste which builds more depth in tropical mixes. Bael syrup made using jaggery will also build a sticky quality into drinks like a bael-infused daiquiri to lend them a more layered texture.
Add To Sparkling Mocktails
Of the different non-alcoholic mixers in which bael can be utilised, one which stands apart for its effervescence and bubbly touch is a sparkling mocktail finished off with 60 ml tonic water or club soda. The bubbles in the mixer would better highlight the flavours of the bael pulp or bael syrup added to the drink. Citrusy elements in the form of a tablespoon of lime juice or orange juice will also lend the blend a tangy effect that will further accentuate the sweeter notes of the seasonal tropical bael.
Infuse Flavours In Highballs And Spritzers
While blending bael cocktails, one useful hack is to incorporate it in highballs or spritzers containing minimal ingredients. With this, it will be possible to retain focus on the sweeter and pulpier notes of this fruit. Spirits like rum or tequila which would form the base of these drinks would blend into the fruit’s flavours and the addition of club soda or tonic water will lend the drink a complimentary aerated touch.
Also Read: Crafting Bael Syrup At Home Is Easier Than You Think (And Totally Worth It)
Drink Responsibly. This communication is for audiences above the age of 25.
