Indian Ice Apple is trending on Instagram, but how many of its hidden benefits do you know of?

Ice Apple, the renowned traditional fruit of India, has long been celebrated for its numerous health benefits. Often hailed as a summer savior, this fruit offers much more than meets the eye.

Scientifically known as Borassus flabellifer, the Ice Apple is also referred to as the Doub Palm. Other names include Tal, Tal palm, Nungu, Palmyra palm, Toddy palm, and Wine palm.

Nutritional Powerhouse

Both Ice Apples and mature Doub Palm fruits are packed with essential nutrients, providing several health benefits. They are a rich source of vitamins, including vitamin C and vitamin B complex, as well as minerals such as potassium, calcium, and phosphorus.

Additionally, they provide dietary fiber, aiding in digestion and promoting a healthy gut. Regular consumption of Doub Palm fruit, in both its Ice Apple and mature forms, can contribute to overall well-being and provide a natural energy boost.

A Fruit Throughout Its Life Span

The Doub Palm undergoes different stages as a fruit, becoming a delicacy for everyone to enjoy to the fullest.

Immature stage: Ice Apples are obtained from the tree when the fruit is still in its immature stage. Widely consumed as a seasonal delicacy, Ice Apples are known for their cooling properties and sweet taste.

They are a favorite among locals and visitors alike, often consumed raw or used in culinary preparations such as salads and desserts.

Mature stage: Contrary to popular belief, the Doub Palm continues to bear fruit even in its mature stage. The skin darkens and becomes harder. The fully ripe fruit has a distinct taste and texture, different from the Ice Apple.

When mature, the Doub Palm fruit becomes fibrous and drier, resembling a coconut in appearance. The flesh is more solid and has a mild sweetness. The yellowish fluid is extracted and used in various ways, including making jams, jellies, syrups, and even fermented beverages.

One popular Bengali and indigenous preparation involves extracting the fluid substance, adding flour and sugar, and frying them. This preparation, famously known as "taal-er bora" or "taal awang," is sometimes made with the addition of thickened milk to create "taal-kheer."

Additional uses

The Doub Palm offers more than just its delicious fruit. The tree's leaves, bark, and trunk have their own applications. The leaves, known as "Tal leaves," are used for thatching roofs, creating mats, baskets, and various handicrafts.

The fibrous trunk of the Doub Palm is a valuable resource for construction purposes, used in building houses, fences, and boats.

Why is it also called Wine Palm?

The Doub Palm earns its alternative name, Wine Palm, due to its association with the production of palm wine, known as Tuba or Lambanog in the Philippines. Sap, commonly referred to as 'Toddy,' is extracted from the top shoots of the Doub Palm. For decades, people have tapped the shoots and hung earthen pots to collect the dripping juice.

The collected sap naturally undergoes fermentation over time. During this process, the sap's natural yeasts convert sugars into alcohol, resulting in the creation of palm wine. The duration of fermentation for palm wine varies, ranging from a few hours to several days, depending on desired flavor and alcohol content.

The Doub Palm's contributions extend beyond being an Ice Apple. It plays a crucial role in preventing soil erosion, stabilizing riverbanks, and supporting reforestation efforts. Moreover, it positively impacts local livelihoods, benefiting farmers, artisans, and communities involved in its cultivation, harvesting, and processing.