Back to Countryside Photos
In Cambodia, the fibrous fruit of the sugar palm is not eaten as is. The bright orange pulp of the ripe fruit, though, is used to make the delicious, coconut cream-filled, steamed muffin Num Akao Tnaot. Immature seeds from the young fruit, filled with liquid, make for a refreshing snack; the raw green fruit, thinly sliced, is cooked--or roasted first, then grated--and eaten with meat; and the spongy, dry and insipid interior of the seeds, kping tnaot, is also consumed.
Unauthorized use of these images is prohibited.