This fruit is called by many names such as rose apple, Java apple, wax apple, water apple, wax jambu, Bell fruit. There are multiple varieties found in this as well. Ranging from sweet juicy white/ green fruits to tart and juicy pink varieties! All are commonly referred as either nakshathra (star) Nerale or Jambu nerale in Kannada.
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Until recent times I was not aware of its uses other than eating them fresh with or without salt. Most of the home gardens in our place (Dakshina Kannada & Northern Kerala) contain these shrubs/ trees (few varieties show very fast growth into trees). The matured plant bears lot of fruits out of which most will be wasted falling off.
This time, we harvested good number of rose apple in our 2+ year old plant and tried making juice of which. This happened after I came across a picture of this pink juice from a relative which was very tempting! She did it with sugar syrup like fruit squash and I made fresh juice. Thanks Veena Chikkamma for the idea! My first trial was juice of bell fruit with raw mango which was after referring a blogger & friend Shrikripa’s recipe! It makes a refreshing fresh thirst quenching drink.
Serves: 2 glasses
Water apple/ Java apple/ Bell fruit (Pink/ white)– 12-15
Sugar – 4 tsp
Salt – a pinch
Water – 2 glasses
Lemon juice – 1 tsp (optional), it is must if you are using white bell fruit which is not sour
- Clean the fruits carefully as these fruits usually a good habitat of bugs, remove seeds and wash.
- Take the fruit pieces, sugar, salt, lemon juice & water in a juice making mixer jar and blend well.
- Strain the juice with a juice strainer and serve chilled with added ice cubes.
- This juice can be prepared with any juicy variety bell fruits.
- If you are using bell fruits without sourness, then add lemon juice.
- Fruits like pomegranate can be added while making this juice for enhanced taste.
- Optionally you can add mint leaves (pudina) for that minty flavor.