ANCHERY DRUGS Blangaya, Kuvalam, Vilangai, Vilampazham, Limonia Acidissima, Bilva, Bael, Aegle marmelos, Wood-apple

BLANGAYA (Wood-Apple)

Wood apples are small to medium in size, averaging 5 to 12 centimeters in diameter, and are round to oval in shape, fitting into the hand like a small coconut. The fruits showcase a hard, woody, speckled, grey-brown to light brown exterior shell, and the surface is rough and textured. The tough, fibrous shell must be cracked open using a rock, hammer, or back of the knife, and once opened, a solid, dense flesh envelops the shell. The flesh ranges in color from ivory to yellow when young, transitioning into an orange-brown or dark brown hue with age. The flesh has an unusual blend of textures due to long, stringy fibers and seeds, creating a sticky, grainy, soft, jammy, mealy, moist, and subtly crunchy consistency. It is important to note that the seeds and fibers are edible and do not need to be removed. It is nearly impossible to determine the ripeness of Wood apples just by appearance alone. To test for maturity, the fruit is traditionally dropped on the ground from a height of about 30 centimeters, and if the fruit bounces, it is not ripe. If the fruit drops and lands with a soft thud without bouncing, it is considered ready to eat. Once ripe, Wood apples release a pungent, permeating, and polarizing aroma. Some consumers liken the scent to a blend of blue cheese and raisins, while others say it smells like an overripe banana mixed with rotten blue cheese. The raw flesh also has an unusual flavor enjoyed by some consumers and despised by others, all dependent on personal preferences and taste. Ripe Wood apple flesh has a sweet, astringent, acidic, and sour flavor with musky, fermented, and tangy nuances reminiscent of tamarind, raisins, and sharp cheeses.