Palm fruit,India price supplier

     fruits of Borassus flabellifer,Vietnam.Edible jelly seeds of palmyra palm, Guntur, India

The  Borassus flabellifer  plant and fruit is known as  Tala  in Odia,  Tnaot  in Khmer,  Thot Not  in Vietnamese,  Tari  in Hindi, Tal  in Bengali,  Tale Hannu  or  Tateningu  in Kannada,  Nungu in Tamil,  Pana Nangu  in Malayalam,  Thaati Munjalu  inTelugu,  Munjal  in Urdu,  Lontar  in Indonesian,  Siwalan  inJavanese,  Ta'al  in Madurese,  Ton Taan  in Thai,  Akadiru  by the East Timorese,  Tao  in Divehi,  Tadfali  (pronunciation variations are  Tad-fali  or  Taadfali ) in Gujarati,  Targula  inKonkani,  TadGola in Marathi and sometimes  Ice-apple  in British English. The fruit measures 4 to 7 inches in diameter, has a black husk, and is borne in clusters. The top portion of the fruit must be cut off to reveal the three sweet jelly seed sockets, translucent pale-white, similar to that of the lycheebut with a milder flavor and no pit. The jelly part of the fruit is covered with a thin, yellowish-brown skin.

The ripened fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted.

Palm shoot is cut and the Juice is traditionally collected in hanging earthen pot. The juice so collected before morning is refreshing and light drink called  Neera   in Telugu also in Marathi and "Pathaneer" in Tamil has extremely cool in sensation, and sugary sweet taste. The juice collected in evening or after fermentation becomes sour - is called  Tadi in Marathi. Tadi is consumed by coastal Maharashtramostly by villagers as raw alcoholic beverage.

A sugary sap, called toddy, can be obtained from the young inflorescence, either male or female ones.Toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar calledjaggery. It is called  Gula Jawa  (Javanese sugar) in Indonesia and is widely used in Javanese cuisine. In addition, the tree sap is taken as a laxative, and medicinal values have been ascribed to other parts of the plant.