Panaipazham Juice

In today’s day the conventional way the fruit of the Palmyra tree is eaten is when the outer casing is still unripe, while the seeds are eaten as the fruit, known as ‘Nungu’. Although, if the entire fruit is left to ripen, the fibrous outer layer can also be eaten raw, boiled, or roasted.

We have been serving a juice made from boiling this fibrous outer layer and have been pleasantly surprised – at not only how refreshing it tastes, but also at the happily amused smiles of most of our guests who have simply not known this method of consuming the Palmyra fruit.

To prepare the juice:

(Keep in mind that fallen fruits attract insects very fast, so look out for them before boiling!)

• Take the cap off the top of the fruit and, breaking open the outer layer with your hands, split it into its natural segments, exposing the orange fibrous Mesocarp.
• Put the segments in a vessel with 2½ litres of water and boil for a little under 10 minutes.
• Allow to cool, dilute with a little water, and add the juice of 3 lemons (more if so preferred).
• Chill the entire preparation and sweeten appropriately, if so desired, before serving.

As the ripe fruits appear here even in the summer, their wonderful natural cooling property can be greatly benefited from!!