Palmyra: properties, benefits, how to eat

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Louise Hay

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Il palmyra is the fruit of the Indian palm rich in vitamin C.

Dall 'action rehydration, it is useful for stomach health. Let's find out better.

  • Description of the fruit
  • Palmyra, ally of
  • Calories, nutritional values ​​and properties of Palmyr
  • Contraindications of Palmyra
  • Curiosity
  • How to eat Palmyra


Description of the fruit

The Indian palm known as palmyra (Borassus flabellifer) produces a fruit, also known as palmyra, large in size, more or less like a coconut, with a dark skin like an aubergine.

In summer, when the heat is unbearable, the fruit produces inside its yellow, fibrous and sugary pulp, transparent and gelatinous sacs filled with refreshing liquid, somewhat resembling large peeled lychees, with a taste of sugared water.

It is a plant used for a thousand uses (food, carpentry, rope making, herbal medicine, etc.) in subtropical Asia and nowadays some products obtained from palmyra fruits are also sold by us, often in ethnic shops, and we can also find some plantations in the USA.

The only similar plant is the Borassus aethiopium, called African palmyra or fan palm, which suggests the African origins of the Indian palmyra.


Palmyra, ally of

Stomach and, in general, all the regular physiological functioning during the warm seasons.


Calories, nutritional values ​​and properties of palmyra

According to The Encyclopedia of Fruit and Nut, the palmyra is rich in vitamin C, B vitamins, phosphorus, iron and calcium, carbohydrates and amino acids.

The main function of the palmyra is that rehydration, integrating the sugars and minerals lost during sweating, moreover its combination of vitamins and amino acids make it a functional food to protect the stomach and gastric processes.

Palmyra sugar bars, according to Ayurveda, work as tonics with anti-aging properties.

Palmyra sugar turns out to be the only refined sugar that does not eliminate all vitamins and minerals during the extraction and refining process.

Since 2006, US medical studies on the medicinal properties of palmyra and palmyra sugar have multiplied to testify to the fruit's potential.

100 g of palmyra contain 43 kcal.

Furthermore, for 100 g of product we have:

  • G carbohydrates 11
  • Fiber 2 g
  • Sugars 0 g
  • 0 g fat
  • Calcium 27%
  • Ferro 1%


Contraindications of palmyra

In the case of fresh palmyra fruits it is good to make sure that the fruit is not overly ripeor, because its fermentation can generate abdominal pain. Once opened, it has a very short oxidation time.



  • The fruit of the palmyra palm is also known by the indigenous names of nung (o nungu) e taala, and with the English name of ice apple, I refer to the pockets of transparent liquid that resemble water in the solid state.
  • The palmyra tree is a very important symbol for some provinces, regions and states of India, Indonesia, Cambodia and Thailand.


How to eat palmyra

Fresh fruit can be found everywhere in Indochina in the months from May to August, and the stalls along the roads offer it all the time. The fruit goes energetically cut in two (better with a machete or a cleaver) and the bags must be extracted from the very fragrant fiber. Many pouches contain a seed.

Palmyra fiber is strongly sugary and aromatic and with it many products are prepared: jams, alcoholic and non-alcoholic drinks, but above all the so-called palmyra sugar, rather hard sugary bars, with a taste and smell reminiscent of honey, to be broken into pieces to be used as lumps. Palmyra sugar is perfect for sweetening juices, smoothies and fresh fruit extracts.


In collaboration with Giacomo Colomba 

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