The fruit (Palmyra fruit) measures 10 cm (3.9 in) to 18 cm (7.1 in) in diameter, has a black husk, and is borne in clusters. The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain Sandeshes called Jalbhora (জলভরা) found in Bengal. The soft orange-yellow mesocarp pulp of the ripe fruit is sugary, dense and edible, rich in vitamin A and C. They also contain bitter compound called flabelliferrins, which are steroidal saponins.
The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluid substance obtained from a ripe palm fruit. These include mustard oil-fried (alternately sunflower oil-fried) Taal-er bora (তালের বড়া) "palmyra vadas" or mixed with thickened milk to prepare Taal-kheer (তাল ক্ষীর)
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