These are very sour when unripe. When we were young we used to make sambol with such unripe wood apple (even though we call it sambol it is actually a quick pickle). The flesh in the ripe wood apple can be dark brown or black in colour and can be used as fruit juice or as a dessert. I can remember my mother used to add some coconut milk to this, some add milk. But I do not add either.
Wood Apple Cream
2 Wood apples (break open the wood apple and scrape the flesh inside the shell with a spoon)
1 cup water
5 tablespoons sugar or to your taste
¼ Teaspoon salt or (according to the sourness)
Put scraped wood apple flesh and ¾ cup water into the bowl and mix with a spoon and strain.
Put remaining water and mix again.
Then add the sugar and salt, mix well to blend everything. If it tastes too sour, add some more sugar and a little bit of salt. If it’s too thick, dilute adding some more water. Keep it refrigerated until used.
Serve with vanilla ice cream for better taste.
For a wood apple drink add a scoop of vanilla ice cream and mix it in a blender and for extra treat another scoop of ice cream on top.