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Toddy palm fruit

This is the WEIRDEST fruit we have ever tasted in Thailand! But so good! Richard’s favorite dessert in Thailand is Khanom Tarn ขนมตาล, a fluffy muffin-like steamed cake made from rice flour and the pulp of the ripe Toddy Palm Fruit, Borassus Flabellifer. We both love this yeasty, pumpkin-y sweet cake and have been on a mission to find out how it is made! Toddy Palms are common in Thailand. They are sometimes called Black Coconuts or Sea Coconuts, even though they are not coconuts at all! So many different foods are made from them! The flower stems are tapped for the very sweet liquid sap which can be drunk as is or boiled into a sugary paste used in cooking while the immature seeds of the palm fruit are a delicious jelly often eaten in desserts. Finding the mature fruits is a little harder! They turn bright orange and squishy when ripe. When we saw @migrationolgy make an awesome video about visiting Uncle Tanom’s Palm Orchard (สวนตาลลุงถนอม) in Prachuap Khiri Khan, I tagged the location and was happy to see it’s located just 10 minutes off the main highway. As we started driving south to Penang, we made sure to stop by. We were hoping to catch them making Richard’s favorite muffins, but they had finished for the day. Luckily there were lots of the squishy ripe fruits sitting under the trees so we got to taste some! This fruit is very strange! You actually eat the fibrous husk, which pulls apart in long floss-like strings! The strings are covered in bright orange, sticky pumpkin-y paste pulp that has a strong floral jackfruit aroma and tastes somewhere between jackfruit and pumpkin. Definitely worth trying!