Sugar palm fruit – young

Description

Young Sugar Palm fruit season is May – July.

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Sugar Palm fruit has a thick black husk. The top section of the fruit is cut off to reveal sweet jelly seed pockets. These seeds are very cool and sweet to eat. The sugary liquid inside is compared to coconut water.

Sugar Palm fruit has a mainly sweet, watery flavour. The gelatinous casing of liquid inside the fruit has a texture like lychee or longan: its jelly-like consistency yields easily at first bite, and gives way to a sweet flavour. Some peope choose to eat the fibrous skin housing each pod, and others choose to remove it.

The kernel inside of the fruit is mildly sweet, and has a texture resembling a water chestnut.

The sweet juice of the Sugar palm tree is called Toddy and is used in the preparation of Palm jaggery.

After this fruit ripens it contains an orange or yellow colour pulp, which is used to prepare snacks in South Asia.

Sugar Palm fruit turn a brilliant shade of deep, blackish purple when fully ripened. Full-sized fruits share the same size and shape of large eggplant, although their tough exterior resembles a coconut.