توضیحات
Borassus flabellifer, commonly known as doub palm, Asian palmyra palm, tala palm, toddy palm, wine palm, or ice apple is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China
Palmyra fruit measures 10 cm to 18 cm 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 found in Bengal. The soft orange-yellow mesocarp pulp of the ripe fruit is sugary, dense and edible, rich in vitamins A and C. 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
نخل تادی یا نخل پالمیرا آسیایی گونه ای از نخل است که بذرهای نارس ژله ای آن و یا در حالت رسیده گوشت زرد رنگ میوه خوراکی است
بذرهای نارس ژله ای آن را به صورت دسر یا تنقلات خورده میشود که طعم شیرین و حالت ژله ای دارد.
زمانی که بذرها رسیده شود الیاف داخل میوه آغشته به گوشت زرد و شیرین میوه می شود که طعمی شبیه انبه یا زردآلو دارد و خوراکی است
گوشت میوه براحتی از الیاف داخل گیاه با فشار جدا شده و حالتی شبیه گوشت انبه دارد و حالتی شبیه پوره دارد و نرم و شیرین و پر طعم و مزه است و یادآور بافت و حالت و طعم انبه است
