I Tried Bel Murabba for the First Time: My Honest Review of This Unique Wood Apple Preserve
You know that feeling when you try something completely new and your brain doesn't quite know what to make of it at first?
That was me with bel murabba.
I have tried so many murabbas by now – mango, amla, apple, carrot, even that weird white onion one. But when my neighbor (yes, the same one who got me started on this journey) handed me a jar of bel murabba and said "Try this, it's different," I didn't expect much.
Different? She was underselling it.
Bel murabba is made from wood apple – also called bel, bael, or stone apple. It's this hard-shelled fruit that looks nothing like what's inside. And when I first tried it, I honestly didn't know if I liked it or not. But by the end of the jar? I was hooked.
Here is my completely honest experience trying bel murabba, why it's so unique, and why you should give it a chance.
What Is Bel Murabba? (The "What Is This Fruit?" Question)
Okay, let's start with the basics because I had no idea what bel was before this.
Bel (pronounced "bail") is also called wood apple or stone apple. It's a fruit with a hard, woody shell that you have to crack open. Inside, you find this sticky, aromatic, yellowish-brown pulp that smells – honestly – a bit like a mix of mango, banana, and something else I can't quite place .
Some people search for "bel ka murabba in english" or "bael murabba" – it's all the same thing. Wood apple preserve.
The fruit is native to India and has been used in Ayurveda for thousands of years. It's known for its cooling properties, which is why bel murabba is especially popular in summers .
When made into murabba, the sticky pulp gets transformed into these soft, sweet pieces that look almost translucent. The hard shell is removed, the fruit is cut into pieces, and then it's cooked in sugar syrup with spices .
Why I Decided to Try Bel Murabba
Honestly? Curiosity.
I had never even seen a fresh wood apple before. When my neighbor showed me the fruit – this round, grayish-brown thing that looked like a small coconut – I was confused. "That thing turns into murabba?"
She laughed and said, "And it's the best thing for your stomach. Try it."
So I did.
She gave me a small jar of homemade bel murabba. The pieces were a deep amber color, almost like honey, floating in thick syrup with little specks of cardamom visible.
I took one piece. Took a bite. And my brain did a double-take.
My First Bite: The Confusion Phase
First bite:
Sweet. Definitely sweet. But then something else – a little tangy, a little sharp, almost like citrus but not quite. The texture was soft but slightly grainy in a pleasant way, unlike any other murabba I had tried.
I honestly didn't know if I liked it.
I ate another piece. Same reaction. Confusion.
I put the jar aside and decided to try again the next day.
My Second Try: The "Wait, I Want More" Phase
The next evening, I made some tea and tried again.
This time, I paid more attention. The sweetness was there, but underneath it was this complex flavor – slightly tangy, slightly earthy, with a hint of cardamom that my neighbor had added. The texture was unique too – soft but with a little bite, almost like a firm jam piece.
By the third piece, I realized I actually really liked it. It wasn't familiar like apple murabba or comforting like carrot. It was something entirely its own.
By the end of the week, the jar was empty.
What Bel Murabba Tastes Like (A Real Description)
Describing bel murabba is hard because it doesn't taste like anything else. But here is my best attempt:
Sweetness: High, but balanced. The sugar syrup is definitely sweet, but the bel fruit itself has its own character that cuts through.
Tanginess: There's a slight sourness, like a hint of citrus or tamarind, but much milder. It keeps the sweetness from being overwhelming .
Aroma: This is the biggest surprise. Bel has this strong, distinctive smell – fruity but also almost floral. Some people love it immediately. Others (like me) need a moment to adjust. By the end, I found it comforting.
Texture: Soft but not mushy. The pieces hold their shape and have a slight graininess that reminds you you're eating a real fruit.
Aftertaste: Clean, slightly tangy, makes you want another piece.
The Health Benefits (What I Learned)
I did some reading after trying it, because I was curious why my neighbor kept talking about stomach health. Here is what I found:
Digestive health: Bel is known in Ayurveda for being great for digestion. It's considered cooling and soothing for the stomach . My neighbor eats a piece after meals and swears by it.
Cooling properties: Bel murabba is especially recommended in summers because it's supposed to cool the body down . I tried it on a hot day and honestly? Felt lighter.
Nutrients: It's packed with vitamins (A, C, B complex), minerals (calcium, potassium, phosphorus), and fiber . Also has antioxidants that are good for overall health.
Immunity: Some brands market it as an immunity booster . The vitamin C content helps.
Note: Like all murabbas, it has sugar. So moderation is key. One or two pieces a day is plenty.
How Bel Murabba Compares to Other Murabbas
After trying so many varieties, here is how bel stacks up:
Vs Aam Ka Murabba (Mango):
Mango is familiar, fruity, instantly likable. Bel is unfamiliar, complex, takes getting used to. Mango is the crowd-pleaser. Bel is the interesting one that food lovers appreciate.
Vs Amla Murabba:
Amla has that tangy kick at the end. Bel has tanginess too, but it's different – more aromatic, less sharp. Both are known for health benefits, but bel is more about digestion and cooling, while amla is about immunity.
Vs Apple Murabba:
Apple is comfort food – mild, sweet, no surprises. Bel is an adventure. You don't know what to expect at first. Apple is what you eat when you want something safe. Bel is what you eat when you want to try something new.
Vs Carrot Murabba:
Carrot murabba tastes like – well, sweet carrots with cardamom. Familiar if you've eaten gajar ka halwa. Bel doesn't have that familiarity. It's its own thing entirely.
Verdict: Bel murabba is not the one you start with. But it might be the one you end up loving the most once you acquire the taste.
How I Eat Bel Murabba (My Favorite Ways)
After experimenting with my first jar (and the second one I bought), here is how I enjoy it most:
1. One piece after meals
This is how my neighbor eats it, and now I do too. After lunch or dinner, one piece of bel murabba. It satisfies the sweet craving and feels like it helps digestion.
2. Mixed in cold water as a drink
I discovered this by accident. Some recipes mention mixing bel murabba with water to make a refreshing drink . I tried it – just one piece mashed in cold water – and it was surprisingly good. Sweet, tangy, refreshing. Perfect for summer.
3. With yogurt
You know I love this combination. Plain dahi with chopped bel murabba pieces. The tangy yogurt balances the sweet and complex flavor of bel perfectly.
4. On toast
Spread some bel murabba (mash the pieces a little) on warm toast. It's like having a unique jam that no one else has.
5. Straight from the jar
Sometimes you just need that complex, unique flavor. Open jar, take one piece, close jar. Repeat later.
Where to Buy Bel Murabba
After finishing my neighbor's jar, I had to find more. Here is what I learned:
Local sweet shops:
This is hit or miss. Some old-school halwai shops carry bel murabba, especially in North India. Ask for "bel ka murabba" or "bael murabba." If they have it, buy it. If not, they might know where to find it.
Patanjali store:
Patanjali bel murabba is available at many Patanjali outlets and online . It's reliable, affordable, and good quality. If you trust the brand, this is a safe option.
Online:
Amazon: "Add me" brand has bel murabba with good reviews . Customers mention good quality, freshness, and effectiveness for stomach issues. One review says: "Bel, and not sugar, is definitely the hero. Very little sugar syrup. Almost dry. So it doesn't drip all over the place and create a mess" .
Snapdeal: Phondaghat Pharmacy offers bel murabba .
Distacart: Sansu and Roopak brands available .
What to look for:
Check the ingredients – should be bel fruit, sugar, and maybe spices. No artificial colors or preservatives.
Read reviews about freshness and quality.
Some brands sell "dry" bel murabba (vacuum packed without syrup) . Others have the traditional syrup version. Both are good – personal preference.
Price check:
Bel murabba is usually priced similarly to other murabbas. A 500g to 1kg jar ranges from ₹400-500 depending on brand and quality .
What to Look for in Good Bel Murabba
After trying a few different ones (and learning from mistakes), here is what matters:
1. Natural color
Good bel murabba has a natural amber or honey color. Avoid anything with bright artificial coloring.
2. The bel pieces should be recognizable
You should be able to see the fruit pieces. If it's just mush, quality is poor.
3. Balance of sweetness
Good bel murabba lets the bel flavor come through. If all you taste is sugar, it's not good quality. There should be that unique tangy-aromatic bel taste underneath.
4. Freshness matters
Bel murabba can last a long time if stored properly, but fresher is better. Check manufacturing dates. One reviewer complained about getting an "old product" that "tasted very weird" . So buy from trusted sources.
5. Spices are a plus
Good bel murabba often has cardamom, sometimes cinnamon or other spices . They enhance the flavor without overwhelming the bel.
The Verdict: Is Bel Murabba Worth It?
After finishing two jars and ordering a third, here is my honest opinion:
Do I like bel murabba? Yes. But it took me a minute to get there.
Is it for everyone? No. If you want familiar, comforting flavors, start with apple or mango. If you want something unique, complex, and deeply traditional, bel is for you.
Who should try bel murabba:
People who love trying new, unique foods
Anyone interested in Ayurvedic health benefits
People with digestion issues who want a natural after-meal treat
Summer lovers – it's genuinely cooling on hot days
Food explorers who are bored with regular jams and preserves
Once you acquire the taste, you'll keep coming back
Who might not love it:
People who prefer familiar flavors only
Anyone who doesn't like trying new things
If you try bad-quality bel murabba (old, too sugary, mushy) – don't judge the whole category
Would I buy it again? Already did. It's now a permanent part of my murabba collection. Not for every day – sometimes I want apple or mango. But when I want something interesting, something that makes me pay attention, I reach for bel.
A Note for Beginners
If you want to try bel murabba for the first time:
Start with a small jar – you might not love it immediately, and that's okay
Try it multiple times – this is not an instant-love food for most people. Give it a few tries
Pair with tea – the hot tea helps balance the complex flavors
Try it after meals – that's when it shines, especially if you have digestion concerns
Don't expect mango – it's its own thing. Appreciate it for what it is, not what it isn't
My neighbor told me: "First time weird, second time interesting, third time you're hooked." She was right.
What I Want to Try Next
My murabba journey continues. Here is what I am looking for now:
Fresh bel fruit – I want to see what the raw fruit tastes like
Homemade bel murabba with different spices – maybe cinnamon and cloves like some recipes suggest
Bel murabba from different regions – I hear it varies by where it's made
If you have tried interesting bel murabba variations, tell me in the comments!
Final Thoughts
Bel murabba taught me something important.
Some foods are instant. You try them and you love them immediately. Apple murabba is like that. Mango too.
But some foods take time. They confuse you at first. They challenge your expectations. They make you pause and think, "What is this?"
And then, slowly, they win you over. You find yourself reaching for the jar again. You start craving that unique flavor. You understand why your grandmother and her grandmother before her loved this thing.
Bel murabba is that food for me.
It's not the easiest murabba to love. But it might be the most rewarding once you do.
If you see bel murabba at a shop near you, buy a small jar. Don't expect to love it immediately. Give it a few tries. Try it after meals. Try it with tea. Let it grow on you.
It might just become your favorite too.
And if you already love bel murabba? Tell me how you eat it. Tell me if you make it at home. Tell me what spices you use. I'm still learning, and I need all the advice I can get.
Have you tried bel murabba? Did it confuse you at first too? Comment below and let me know!
About the author: Confused by bel murabba at first, obsessed with it now. Another successful recommendation from the neighbor who started this whole journey.
P.S. – My neighbor was right about the stomach thing. I've been eating one piece after dinner for two weeks and my digestion feels better. Could be placebo. Could be the bel. Either way, I'm not stopping.