Sugar palm fruit – ripe – fresh and frozen

Description

Ripe sugar palm fruit season is around August – September. Each fruit weighs around 1.1kg to 1.5kg.

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Sugar palm fruit looks somewhat like a whole young coconut but has a deep, blackish purple coloured skin and 3 or 4 green leaves covering the top. When the fruit is ripe, the skin under the green leaves will be a bright orange colour.

More often, the sugar palm fruit is eaten whilst young when the outer husk is still unripe and the jelly seeds are the edible part. See: sugar palm fruit (young) https://myexoticfruit.com/onlineshop.html#!/products/sugar-palm-fruit

However, if the entire fruit is left to ripen, the outer husk of the palm fruit develops a delicious sweet flavour and is suitable to be eaten raw. The sweet pulp, which is grated or scraped away from the fibre is commonly used to make desserts and confectionery in South Asia.

Bengali people have perfected the art of making various sweet dishes with the golden orange pulp obtained from the ripe sugar palm fruit. These include mustard oil-fried Taal-er bora “palmyra vadas” or mixed with thickened milk to prepare Taal-kheer.