Woodapple: The versatile fruit

by Shari Jayawardhana

The delightful taste of the sweet and sour juice of the woodapple is a perfect thirst quencher on a warm day. This fruit with a pleasant smell is named “Woodapple” due to its hard wooden shell. The fruit is known as divul in Sinhala and Vilam Palam in Tamil. It is a local favourite among young and old alike. The woodapple is native to the Indian sub-continent.

It is a majestic tree with a shady canopy that grows up to about 9m.

The woodapple tree can be easily identified in the dry zone where it is cultivated as a minor cash crop. In appearance, the woodapple is a tennis ball-sized fruit which has a tough wooden exterior. The fruit is initially grey in colour and turns brown as it ripens.

Its wooden shell has to be broken with a large knife or a hammer to remove the dark brown pulp. The woodapple pulp is dotted with a few soft white seeds and has a sour taste that has to be slackened with some sweetness. One of the best loved recipes made with the fruit is the woodapple sherbert and the Divul Kiri which is a delicious mixture of the pulp, juggery and coconut milk. The unripe pulp can be made into a delicious Achcharu (pickle). It is a favourite among youngsters who use it as a dip when eating finger foods. The pulp, when made into a drink or desert is not only refreshing but also an excellent source of Vitamins and minerals including Calcium, Vitamin C, Phosphorus and Iron. The ripe fruit is rich in beta-carotene (Vitamin A), Thiamine and Riboflavin (Vitamin B). Woodapple is an excellent antioxidant. Sri Lankan traditional physicians use every part of the woodapple tree including the leaves, bark, root, and also the fruit as medicine.

The woodapple tree is of religious significance to the Hindus in Sri Lanka. It is considered to be a sacred tree that is blessed by gods and is believed to bring success and wealth.

Those who have tasted the distinct flavour of the woodapple jam know that the unique taste cannot be compared with any other known flavours.

The chutney made out of the woodapple is a welcome addition to the mundane rice and curry meal. In some Sri Lankan homes, the raw pulp of the woodapple is thoroughly dried and used as a substitute for lime.

Culinary experts have devised innovative ways of using the ripe and unripe pulp of the woodapple for sauces and salad dressings.

This versatile fruit is also known as “elephant apple” as it is a favourite of the Sri Lankan elephants who consume the pulp and leave the shell undamaged and intact. The fruits are available throughout the year but can be seen in abundance on the roadsides in Sri Lanka during October and November.

Woodapple is a versatile fruit that carries a host of benefits. In Sri Lanka, it is used as a cleaning agent as the pulp has properties that are similar to soap. Health benefits from regular intake of woodapple are many. It is used as a treatment for diarrhoea, dysentery and diabetes. The pulp of the raw fruit is useful in arresting agent for bleeding. The refreshing and aromatic ripe fruit is used to improve digestion. It is useful in the prevention of cancers of the breast and uterus. Woodapple chutney or sherbert is useful in treating hiccups.

Regular consumption of woodapple will improve bowel habits. It is also known to aid in the treatment of skin diseases, stomach upsets and repertory conditions such as coughs and sore throats.

It is also used as an antidote for poison and as an energy booster.

The woodapple processing industry in Sri Lanka is steadily developing. Value added products manufactured in Sri Lanka include Jams, Pickles, Chutneys, Cordials, Fruit bars, Juice, Cream and Ice cream. Research and development activities in this area should focus on developing value added products that are not only environmental and consumer friendly, but also increase shelf life and preserve the nutrients of the products.

From a tasty sherbert to a refreshing drink, a cure for cancers to a tree of holy importance, the woodapple is invaluable to all Sri Lankans.

Let us all start utilising this versatile fruit that is readily available in our own backyards.

Next time you are doing grocery shopping why not pick up a bottle of wood apple jam instead of an orange marmalade.

If you are trying to decide on an easy and delicious desert, why not opt to prepare the local favourite: Divul Kiri