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What are your favorite edible or useful palms?


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Posted

What are your favorate edible or useful palms? i want more for my greenhouse and for some reason is just obsessed with useful palms. i have acai, coconut, areca, king and a date already. thank you!

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Posted

My favorite edible palmate palms is Buriti (Mauritia flexuosa).  Its fruit is edible, has a high vitamin C content, and used to make juice, jam, ice cream, and a fermented "wine".  An oil high in vitamin A is extracted from the pulp and is frequently used to treat burns because of its soothing qualities. The inflorescence buds are eaten as a vegetable, and the sap can be drunk fresh or fermented (palm wine).

My favorite edible pinnate palms are the Peach Palm (Bactris gasipaes) and Pindo Palm (Butia odorata).

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Jon Sunder

Posted

The fruit of Salak (Salacca zalacca) is quite tasty.  I've only eaten it on Java, where it is grown on sizable plantations.  Salak is smaller than coconut or date palms, so maybe you could grow it in a greenhouse.

Andrei W. Konradi, Burlingame, California.  Vicarious appreciator of palms in other people's gardens and in habitat

Posted

Supposedly the Maori people ate the immature spadix of Rhopalostylis.  I tried one of mine, but it was quite insipid.  Extra virgin olive oil and balsamic vinegar helped a lot !

 I also eat the apical meristem tissue when I remove a palm,  Rhopalostylis is OK and Howea is good. 

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San Francisco, California

Posted

Nyphma fructans is great, euterpe oleraceae are also used in many drinks and high in anti oxidants commonly known as alai berry fruits

 

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Posted

Borassus flabellifer is widely used in SE Asia. The fruit is found in desserts like "chè" in Vietnam. The sap from the flowers is made into the iconic butterscotch-ey palm sugar used in Thai cuisine. 

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Jonathan

Katy, TX (Zone 9a)

Posted

People underestimate how tasty Butia odorata fruit can be. I was eating a lot over the summer. It’s like a sour-ish apricot 

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Zone 8a/8b Greenville, NC 

Zone 9a/9b Bluffton, SC

Posted

Coconut!

Then Euterpe then Butia 

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Posted

They all make me happy! Useful enough in my book.

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Posted
On 11/28/2024 at 10:49 AM, Xenon said:

Borassus flabellifer is widely used in SE Asia. The fruit is found in desserts like "chè" in Vietnam. The sap from the flowers is made into the iconic butterscotch-ey palm sugar used in Thai cuisine. 

I want one but it’s expensive to get so I’m waiting till I can move to somewhere tropical.

Posted

Butia yatay (IMO prettier fruit color than B. odorata)

Posted

Linospadix monostachya with its sweet rose petal flavours. Even better tasting in habitat.

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Posted

One that could fit in a greenhouse is Chamaedorea pochutlensis, fronds are cultivated in Mexico and sent to the United States to make the color/ink of the US dollar bills since like 40 years ago. The fronds are very valuable, they can cost $10 pesos each (Half a dollar).

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Posted

https://boazabel.medium.com/edible-palms-an-introduction-to-palm-fruits-8073481f1c03
For cookies I like Jubaea but it needs to be grated after you remove the shell.  . I have eaten the fruit on very ripe Brahea Guadeloupe , Queen palms ,Canary and  Washingtonia , all kinda taste like dates , not near as good but if you didn’t have any other source of sugar they might taste better.  We are spoiled by corn sugar in everything we eat , whether we want it or not. Sugar isn’t the easiest thing to forage. 

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