As temperatures rise, staying hydrated becomes increasingly important. While the market is filled with flavoured electrolyte drinks, traditional foods and beverages have long offered their own ways of helping people stay refreshed during the summer months.
Wood apple, locally known as bel, is a tropical fruit prized for its cooling taste and nutritional value. Its pulp is commonly used to make bel shorbot, a sweet and tangy drink that has been a summer staple across the region for generations.
Rich in water, fibre and minerals such as potassium, bel can be a refreshing addition to a balanced diet. It also contains vitamins A and C. Unlike many commercially produced soft drinks, bel shorbot can be prepared with minimal added sugar, making it a lighter option for those looking to stay refreshed in hot weather.
Bel has traditionally been associated with digestive health, and its fibre content may help support regular bowel function. This can be particularly useful during the summer, when dehydration and dietary changes sometimes contribute to digestive discomfort.
Preparing bel shorbot is simple. Scoop out the pulp, mix it with water and strain. Sweeten with jaggery or sugar if desired, add a squeeze of lime for extra flavour, and serve chilled. For a richer variation, the pulp can be blended with milk and a little honey.
As with any food, moderation is important. Consuming large amounts, particularly of unripe bel, may cause digestive discomfort in some people.
While bel shorbot is not a substitute for water or a balanced diet, it remains a refreshing seasonal drink and a reminder that some of the best summer coolers have been around long before bottled beverages filled supermarket shelves.
