Wood Apple Juice
Experience the exotic flavors of Sri Lanka with this vibrant Wood Apple Juice, a refreshing blend of tangy wood apple pulp, creamy coconut milk, and aromatic cardamom. This unique beverage offers a delightful balance of sweet and sour notes, making it the perfect thirst-quencher for any warm day.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 290 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcswood apple, ripe
- 0.5 cupwater, for soaking
- 0.5 cupcoconut milk
- 2 tbspsugar
- 0.25 tspcardamom powder
for serving
- 4 pcsice cube
Equipment
Heavy knife or hammer · 2× Medium bowl · Fork · Fine-mesh sieve · Blender · 2× Serving glasses
The method
Step by step
- 1
Carefully crack open the hard shell of the wood apple using a heavy knife or a hammer, then scoop out all the dark, fibrous pulp into a medium-sized bowl.
About 2 min
Cook’s note: The wood apple shell is very tough; use caution and a sturdy surface. A meat mallet or the blunt side of a heavy cleaver works well.
- 2
Add 0.5 cup of water to the wood apple pulp in the bowl and let it sit for 5 minutes to soften the pulp, making it easier to work with.
About 5 min
- 3
Thoroughly mash the softened pulp and water mixture with a fork or your hands, breaking down the pulp and separating it from the seeds and fibrous strands.
About 3 min
Cook’s note: Wearing food-safe gloves is recommended if using your hands, as wood apple can stain.
- 4
Place a fine-mesh sieve over a clean bowl and pour the mashed wood apple mixture into it. Press down firmly on the solids with the back of a spoon or a spatula to extract as much liquid as possible.
About 3 min
Cook’s note: Work in batches if your sieve is small to ensure maximum juice extraction. Discard the remaining seeds and fibers.
- 5
Transfer the extracted, smooth wood apple juice into a blender.
- 6
Add the 0.5 cup of coconut milk, 2 tablespoons of sugar, and 0.25 teaspoon of cardamom powder to the blender with the wood apple juice.
Cook’s note: Start with 2 tablespoons of sugar and adjust later; the sweetness of wood apples can vary.
- 7
Blend the mixture on high speed until it is completely smooth and well combined, ensuring no lumps remain.
About 2 min
Cook’s note: Blend for at least 1-2 minutes to achieve a silky, uniform consistency.
- 8
Taste the juice and adjust the sweetness by adding more sugar if desired, or thin it slightly with a splash more water if you prefer a less viscous consistency.
Cook’s note: Add sugar gradually, blending after each addition, until it reaches your preferred level of sweetness.
- 9
Pour the finished wood apple juice into serving glasses filled with ice cubes and serve immediately.
Cook’s note: For an extra touch, garnish with a sprinkle of cardamom powder or a small mint sprig.
Per serving
Nutrition
- Calories
- 289.6kcal
- Protein
- 3.4g
- Carbs
- 40.4g
- Fat
- 16.6g
- Fibre
- 11.6g
- Sugar
- 30.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This unique Sri Lankan beverage is incredibly refreshing on a hot day. For an even richer taste, you can use full-fat coconut milk. If you can't find fresh wood apples, some specialty Asian markets might carry frozen wood apple pulp, which works just as well. This juice pairs wonderfully with spicy Sri Lankan curries or as a standalone tropical treat.
Store leftover wood apple juice in an airtight container or covered pitcher in the refrigerator.
This juice is best served chilled and does not require reheating. Stir well before serving if it has separated.
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