Wood Apple (Limonia acidissima), known as kaitha, kavath or kothu, is a slow-growing deciduous tree of the citrus family bearing round fruit encased in a hard, woody, greyish shell. Cracking it open reveals a sticky, aromatic brown pulp studded with seeds, with a uniquely tangy-sweet, slightly fermented flavour cherished across India.
Native to the Indian subcontinent and South-East Asia, it is supremely well adapted to Indian conditions, thriving in dry, hot regions and poor soils where many fruit trees fail. The tree is spiny, with aromatic compound leaves that smell of anise when crushed and small dull-red flowers.
Wood apple is exceptionally tough and drought-tolerant once established, asking little in the way of water, feeding or fuss. This resilience, plus its traditional and Ayurvedic value, makes it an ideal low-maintenance tree for the Indian plains.
The pulp is eaten fresh with sugar or jaggery, blended into refreshing sherbets, and made into chutney and the famous wood-apple jam. It has long been used in Ayurveda for digestive health.
Specifications
| Family |
Rutaceae |
| Native region |
Indian subcontinent and South-East Asia |
| Mature height |
6-9 m (up to 12 m) |
| Mature spread |
5-8 m |
| Growth rate |
Slow |
| Foliage |
Deciduous; pinnate, anise-scented leaflets on a spiny tree |
| Flower colour |
Dull red to greenish |
| Flower season |
Spring to early summer (Feb-May) |
| Climate zone |
Tropical and subtropical; very heat- and drought-tolerant |
Care guide
| Sunlight |
Full sun; thrives in strong, hot sunshine |
| Watering |
Low — drought-tolerant once established; water young trees to establish, then only in prolonged dry spells |
| Soil / mix |
Adaptable; prefers well-drained light soils but tolerates poor, sandy and even slightly saline ground |
| Temperature |
Loves heat; thrives 25-40°C; mature trees tolerate considerable heat and dryness, frost-sensitive when young |
| Humidity |
Tolerates a wide range; suited to dry climates |
| Fertilizer |
Light feeding — compost or balanced fertiliser once or twice a year is ample; over-feeding is unnecessary |
| Pruning |
Minimal; remove deadwood, suckers and shape lightly when young; mind the thorns |
| Repotting |
Slow grower; if potted, repot every 2-3 years, though it is better in the ground |
| Propagation |
Seed (most common, slow), or air-layering, root cuttings and grafting for selected types |
| Pests & problems |
Relatively pest-resistant; occasional mealybugs, scale, fruit fly and leaf-eating caterpillars |
| Toxicity / safety |
Ripe pulp is edible and used medicinally; the tree bears thorns; no significant toxicity, though unripe fruit is very astringent |
| Difficulty |
Easy; very low-maintenance and resilient |
Uses
Ripe pulp eaten fresh with sugar or jaggery
Blended into cooling wood-apple sherbet (bel-like drinks)
Made into chutney, jam and preserves
Used in Ayurveda for digestion and gut health
Hardy shade and hedge tree for dry regions
Growing tips
Plant in full sun in a hot, dry spot — it thrives where other fruit trees struggle
Water young trees to establish, then let the mature tree fend largely for itself
Be patient: it is slow-growing and may take several years to first fruit
Watch for thorns when pruning or harvesting
Let the fruit ripen fully — the shell sounds hollow and the pulp turns aromatic and brown
