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Healthy fruit fresh palm | how to open toddy palm palmyra palm

how to cutting palm fruit
fruit cutting skill ninja

#Palmyra #Palm #ToddyPalm #TastyCountry #Fruit #Cutting #Skill

ताडको रूख दक्षिण तथा दक्षिणपूर्वी एसियाका राष्ट्रहरूमा पाइने खजुरको प्रजातिको वनस्पति हो।

Siwalan (Borassus flabellifer, uga diarani wit tal) iku jinising palma sing urip ing Asia Kidul lan Asia Tenggara. Déné godhong wit gebang/tal iki akèh pigunané lan diarani ron tal. Ron tegesé godhong. Saka kléra-klèruné pangucap, banjur salin swara dadi lontar.Wit iki mligi thukul ing panggonan sing garing. Ing Indonésia, siwalan mligi thukul ing sisih wétan pulo Jawa, Madura, Bali, Nusa Tenggara Kulon lan Nusa Tenggara Wétan.

The fruit (palmyra fruit) measures 10 cm (3.9 in) to 18 cm (7.1 in) in diameter, has a black husk, and is borne in clusters. The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sandeshes called jalbhora (জলভরা) found in Bengal. The soft orange-yellow mesocarp pulp of the ripe fruit is sugary, dense and edible, rich in vitamins A and C.[citation needed] They also contain bitter compound called flabelliferrins, which are steroidal saponins.

The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengalis have perfected the art of making various sweet dishes with the yellowish viscous fluid substance obtained from a ripe palm fruit. These include mustard oil-fried (alternately sunflower oil-fried) taal-er bora (তালের বড়া) "palmyra vadas" or mixed with thickened milk to prepare taal-kheer (তাল ক্ষীর).

In Kerala it is called pananungu whereas in Tamil Nadu, it is called nungu (நுங்கு). In Odisha, it is called tala (ତାଳ). Ice apple in Indonesia is called buah lontar or siwalan.

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