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Bael fruit tree in pakistan. Para Bael Fruit Tree Para Para has special light-hardening fruit tree. Fresh cream-coloured, broad-oblong, sugar-cured sweetly-flavoured and mild-flavoured Para fruit, but perfect only for canning, preserves or flavouring, are primarily for children and especially women's cooking and baking, as well as for jams, jellies and eating on cakes. Light and porous, it is a rich source of vitamin C and a good source of fibre and the antioxidant phytochemical resveratrol. Para bael fruits with unripe ones are the most useful for flavoring.
4. Bigha Fruit Tree in India. A bigha fruit tree (Figure 1) can be identified by its green unripe fruits, which grow from an approximately 4-8 inch green pod. It is a dwarf fruit tree which is found mainly in the dry belt, where irrigation is not available. When fruit is not available from the regular bigha trees, people turn to the available Para bael tree (Figure 2) or Bhainta. The bhainta trees are about two meters tall, and need four to five years for bearing fruit. There are two types of Para bael trees. The first is the regular Para bael tree that has been grown since ancient times for its use in medicines and for local manufacturing of sweets and fruits (Figure 3). The other Para bael tree is the Bael parah. This has much larger and better-shaped fruit, and most of them are bright red (Figure 4).
7 Para Fruit Tree Specifications Nutritive Fruits Nutritive Substances: total lipids, proteins, carbohydrates, amino acids, vitamins and minerals. Sizes: small, medium, large and extra large. Order no. (FP) Production output: A. Product Type. A single cluster contains fruits and a fresh fruit.It has a length of approximately 2-3 centimeters and a width of about 1.5 centimeters. The size of fruits depends on their kind and ripening stage. Fruit size can be classified as medium, large and extra large. B. Producing Location. Sized according to the minimum production requirements at the area. 3. Product use. Are strictly for home consumption. A single cluster is one of the products manufactured. B. Storage Place. No need for refrigeration for up to one week. Product can be transported and stored. C. Storage Place of frozen. If there are no cracks in the clusters, fruit can be frozen and stored without problem. The fruit is not affected in the process. D. Product Storage. No need for refrigeration for up to one week. Product can be transported and stored. C. Material Storage. Fruit can be transported and stored with no problem. Shipping lead time: 7-15 days. 4. Fruit appearance. When the fruit is ready for sale, it becomes hard and it turns brown or black. Fruiting takes place throughout the year depending on the climate, but from mid-September to October. Flowering starts in May, and fruits start to ripen from June to August. Fruit color is bright and bright red. The average fruit weight is 0.5 g per cluster. One cluster normally contains 3-5 red fruits. 5. Growth. A single cluster normally contains 3-5 fruits. 6. Time and interval. Fruit ripens from September to November. The average time is 6 months. It requires three to six years before fruiting begins.7. Fruit ripening period. The average fruit ripening period is approximately one year. Fruit has a firm skin and pulp. Fruit can be cooked and is sweet and fine flavored. 8. Method of Marketing. The Para fruit has the following preparation methods. 1. Freshly-ripe Para Fruits. Usually when they are fully ripe they are prepared by soaking the fruits in water with sugar. Sugar can be purchased at the local market or can be homemade.Then the fruit can be eaten as it is or cooked into jams, jelly, marmalades or any other fruit preserves. During the winter months, when the Para fruits are still unripe, the fruit can be stored for up to one week at room temperature and can be used to flavor dishes and candies. 2. Para bael Fruit Tossed with Vinegar. The Para fruit has long been widely used as a staple food in many regions in India. The dried fruit is usually soaked in water for 30 minutes. It can then be dried under the sun and it will keep for several months. The fruits can be stored for up to one year in jars with vinegar. This is used to flavor dishes and candies. 3. Para bael Fruit Cooked. In Indian dishes, the dried fruit is added to the rice dish, lentils, rice gruel, pulses and other foods for flavoring. The fruit can be cooked as it is or it can be added to savory and sweet dishes. The fruit can be eaten like raisins or added to cakes, biscuits, and other sweets. 5. Local area. Generally used for flavoring.
In spite of widespread use and popularity, the medicinal value of bhakra is not well known among users. The bhakra leaf, a spring ephemeral herb, is recognized in ancient texts as one of the herbs that dispel diseases (Gole, 1994). Its use was documented in Vedic and classical texts. Bhakriyal is mentioned in the puranic text Manusmriti. Bhakra is cited as a widely used herbal medicine in the Ayurvedic and Unani systems of medicine as well as in the Indian herbal pharmacopoeia (Amar et al., 1996). Traditionally bhakra leaves are chewed for mouth and throat disorders like abscesses, indigestion, ulcers and aphthous ulcers, swellings and sores, bleeding gums and throat ulcers (Ramji, 1998). It is also effective against viral infections such as measles, chicken pox, and measles (Prakash et al., 1990, Misra and Chatterjee,