Bael fruit juice—also called bel juice or wood apple juice—is a refreshing drink you’ll find everywhere in Thailand, from busy street stalls to luxury hotels.
If you’ve ever been to Thailand, you know the heat can feel like it’s sitting right on your shoulders. One of the best ways to cool down? A glass of bael fruit juice— or nam matoom (น้ำมะตูม). It’s sweet, earthy, and refreshing, but it’s also packed with amazing benefits for your digestive system, immune system, and overall good health.
For more Thai drinks, try these delicious authentic Thai drinks too: Tamarind juice, pandan tea, lemongrass tea, Cha Manao, and Thai iced tea.
Jump to:
What is Bael Fruit Juice?
Bael fruit juice (also called bel juice or wood apple juice) comes from the bael tree (Aegle marmelos). The fruit has a hard shell, but inside is a sticky, sweet pulp we turn into tea, sherbet, or juice.
In English, It’s known as wood apple, bengal quince, or simply bel fruit.
In Thailand, dried bael slices from ripe bael fruit, are sold in markets—steep them in hot water for a soothing tea or add sugar, lemon, and ice for a refreshing summer drink. Loved for its cooling effects, anti-inflammatory properties, and digestive health benefits, it’s a true Thai favorite.
Ingredients
You can buy dried Bael fruit slices on Amazon here or look for them at your local Asian markets in the dried spices section.
- Dried bael fruit – The star of this recipe! Dried slices from the bael tree (Aegle marmelos), also known as wood apple or bel fruit, are easy to find in Asian or Thai grocery stores. You can also use fresh bael fruit pulp if you’re lucky enough to find it.
- Water – Simmering the bael slices in water releases their sweet taste and turns the liquid into a naturally cooling, caramel-colored tea.
- Sugar or honey – Adds balance to the earthy flavor of bael juice. Many people use sugar, but honey or natural sweeteners highlight the fruit’s natural sugars and healthy nutrients.
- Lime or lemon wedges – A squeeze of citrus not only brightens the flavor but also adds vitamin C, making your glass of bael juice even better for the immune system.
- Ice – Essential for serving bael drink cold, especially during the summer months when you need those cooling effects most.
How to Make Homemade Bael Juice
- Combine ingredients: Add the dried bael fruit slices, water, and sugar to a small pot.
- Simmer: Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes, until the fruit pulp softens and the liquid turns a rich caramel brown.
- Strain & Serve: Let it cool slightly, then strain out the pulp. Drink it hot right away, or chill and pour over ice for a refreshing version. Garnish with lime, lemon, or even an extra dried bael slice to dress it up. Enjoy your homemade bael juice!
How to Serve
- Cold: This is how most Thais drink it—as bael sherbet with ice. It’s the best way to fight summer heat and get those cooling effects.
- Hot: Make it as bael tea. Just steep the slices like you would with any herbal tea. It’s soothing and great for the digestive system.
Helpful Kitchen Tips
- Don’t skip soaking—it makes the fruit way easier to work with.
- Want more tang? Add lemon juice, lime juice or even a sprinkle of black salt.
- Dried bael slices last forever—keep them in a jar, and you’ll always be ready to brew a batch.
- If you like experimenting, try adding black pepper or cumin powder for extra digestive support.
Storing Leftovers
Store in a jar in the fridge for up to 2 days. Freezing isn’t ideal—it messes with the texture. Stir before serving since the fruit pulp tends to settle at the bottom.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Other Thai Recipes You’ll Love
Frequently Asked Questions
Bael juice is known for helping digestion, balancing blood sugar and cholesterol, and even fighting off free radicals. Lots of people drink it daily for good health, but if you have a medical condition, check with your doctor first.
Traditionally, the best time is first thing in the morning on an empty stomach. That’s when people say it has the strongest positive effect on the digestive system.
Thanks to its fiber and natural detox qualities, bael juice may help with digestion and weight management—but it’s no magic fix. Pair it with healthy eating, exercise, and practicing healty habits
Pregnant women, or people managing heart disease or specific health questions around blood sugar, should talk to an experienced doctor or healthcare provider first. Excessive consumption can also have laxative properties—so moderation is key.
More Authentic Thai Drinks
Looking for other recipes like this? Try these:
Thai Bael Fruit Juice, Nam Matoom
- Total Time: 15-20 minutes
- Yield: 5 cups 1x
- Diet: Gluten Free
Description
Bael fruit juice—also called bel juice or wood apple juice—is a refreshing drink you’ll find everywhere in Thailand, from busy street stalls to luxury hotels.
Ingredients
- 5 slices of dried bael fruit.
- 5 cups water
- ⅓ cup sugar (adjust to taste, or swap for honey if you like natural sugars)
- Garnish: lime or lemon wedges (extra vitamin C boost!)
- Ice for serving cold
Instructions
- Combine ingredients: Add the dried bael fruit slices, water, and sugar to a small pot.
- Simmer: Bring to a boil, then reduce the heat and let it simmer for 10–15 minutes, until the fruit pulp softens and the liquid turns a rich caramel brown.
- Strain & Serve: Let it cool slightly, then strain out the pulp. Drink it hot right away, or chill and pour over ice for a refreshing version. Garnish with lime, lemon, or even an extra dried bael slice to dress it up. Enjoy your homemade bael juice!
Notes
- Don’t skip soaking—it makes the fruit way easier to work with.
- Want more tang? Add lemon juice, lime juice or even a sprinkle of black salt.
- Dried bael slices last forever—keep them in a jar, and you’ll always be ready to brew a batch.
- Prep Time: 1
- Cook Time: 15
- Category: thai drinks
- Method: Boiling
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Leave a Reply