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Palm Fruit

Palm Fruit

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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.

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