What is Belgiri Called in English? Bael Fruit, Stone Apple, and More

November 24, 2025 •

2 min read

Belgiri, known scientifically as Aegle marmelos, has been an integral part of traditional Indian medicine for over 5000 years. Its name in English is most commonly translated as bael fruit, though it has several other popular monikers that cause frequent confusion, especially with the true wood apple.

Quick Summary

Belgiri is known in English primarily as bael fruit, but also as golden apple, Bengal quince, and stone apple. Its scientific name is Aegle marmelos, and it is often confused with the unrelated true wood apple.

Key Points

English Translation: The English name for Belgiri is most commonly bael fruit, but it is also known as stone apple, golden apple, and Bengal quince.
Scientific Name: The fruit comes from the tree Aegle marmelos.
Wood Apple Distinction: It is important to distinguish bael fruit from the true wood apple (Limonia acidissima), a different species despite the similar hard shell.
Digestive Benefits: Bael fruit is traditionally used to aid digestion, treating both diarrhea (unripe fruit) and constipation (ripe fruit).
Rich in Nutrients: The fruit is a good source of vitamins (especially Vitamin C), minerals, and fiber.
Ayurvedic Importance: In Ayurveda, the bael tree is considered sacred, and various parts are used for their therapeutic properties.
Culinary Versatility: Bael fruit can be eaten fresh or processed into juice (sharbat), powder, or preserves.

Bael Fruit: The Primary English Name for Belgiri

In English, the most widely accepted term for Belgiri is bael fruit. This refers to the fruit of the Aegle marmelos tree, native to the Indian subcontinent and Southeast Asia. The Hindi word "giri" means pulp, hence "bael fruit." The tree is considered sacred in Hinduism.

Other Common English Synonyms

Bael fruit is also known by other names:

Stone Apple: Due to its thick, hard shell.
Golden Apple: Because of the ripe pulp's yellowish-golden color.
Bengal Quince: Referencing its origin and texture.
Indian Bael: Indicating its native region.

Clarifying the Confusion with Wood Apple

Bael fruit is often mistakenly called wood apple, but they are different species. Bael fruit (Aegle marmelos) has fragrant, golden-orange pulp, while the true wood apple (Limonia acidissima) has sour, dark brown pulp.

The Bael Fruit Tree (Aegle marmelos)

The bael tree is deciduous, growing up to 13 meters, with thorny branches. It has trifoliate leaves and fragrant flowers.

Characteristics of the Bael Fruit

Appearance: Typically 5-10 cm, takes 11 months to ripen, maturing in December.
Shell: Hard and woody.
Pulp: Fibrous, orange-yellow, fragrant, with a taste like marmalade, citrus, and tamarind.
Seeds: Contained in a slimy mucilage within the pulp.

Traditional Medicinal Uses of Bael Fruit

Various parts of the bael tree have been used in Ayurvedic medicine for centuries. Traditional uses include:

Digestive Aid: Unripe fruit for diarrhea, ripe fruit for constipation.
Ulcers: Extracts may have protective effects.
Blood Sugar: Some studies suggest it might help regulate blood sugar.
Antimicrobial: Contains compounds with antimicrobial properties.
Respiratory: Leaves used for conditions like asthma.

Comparison: Bael Fruit (Aegle marmelos) vs. Wood Apple (Limonia acidissima)

Here's a comparison to highlight the differences:


Feature	Bael Fruit (Aegle marmelos)	True Wood Apple (Limonia acidissima)
Appearance	Round to pear-shaped, smooth, hard rind turns yellow.	Round, rough, brown, hard shell.
Pulp	Aromatic, golden-orange, fibrous, sticky.	Dark brown, sticky, pudding-like.
Flavor Profile	Sweet, aromatic, notes of marmalade, citrus.	Sour, funky, acidic, sweet undertones.
Smell	Fragrant, sometimes rose-like.	Pungent, compared to cheese and bananas.
Native Region	Indian subcontinent and Southeast Asia.	Indian subcontinent and Sri Lanka.

Culinary Uses of Bael Fruit

Bael fruit can be enjoyed in many ways:

Fresh: Pulp eaten directly.
Juice (Sharbat): A popular drink made with pulp, water, and sugar.
Dried: Slices used for drinks or teas.
Powder: Ground and mixed into drinks or recipes.
Preserves: Used for murabba, jams, and confections.

Conclusion

In conclusion, the English name for Belgiri is primarily bael fruit (Aegle marmelos), also known as stone apple, golden apple, or Bengal quince. It's crucial to differentiate it from the true wood apple. This fruit, with its hard shell and fragrant pulp, has a long history of use in India for both its flavor and potential health benefits, particularly for digestion.

References

For further reading on the medicinal properties and phytochemical composition of Aegle marmelos, you can explore a research review published in the National Institutes of Health (NIH) repository: PMC9504793

Frequently Asked Questions

The primary English name for Belgiri is bael fruit. It is also known as Bengal quince, golden apple, and stone apple.

No, bael fruit (Aegle marmelos) is often confused with the true wood apple (Limonia acidissima), but they are botanically different species with distinct flavors and pulp characteristics.

Bael fruit is used in Ayurveda to treat digestive issues like diarrhea (using unripe fruit) and constipation (using ripe fruit). It is also known for its antimicrobial and anti-inflammatory properties.

The fruit can be eaten fresh by cracking its hard shell and scooping out the pulp. It is also commonly used to make a refreshing juice called sharbat, preserves, or dried and powdered.

Bael fruit is rich in essential nutrients, including fiber, protein, and carbohydrates. It is also a good source of vitamins like vitamin C and several minerals such as calcium and potassium.

It is called stone apple due to its extremely hard, woody outer shell, which is very difficult to crack open by hand.

Some traditional practices suggest bael fruit helps control the functioning of the heart, cardiac muscles, and the cardiovascular system. However, more research is needed to substantiate these claims.

Some research suggests that bael fruit may have properties that can help regulate blood sugar levels, potentially aiding diabetics. However, it is crucial for individuals with diabetes to consult a doctor before using bael as a treatment.

The pulp has a pleasant, aromatic flavor that has been described as a mix of marmalade, citrus, and tamarind, with a slightly sweet and tangy taste.