Eleanor Nakama-Mitsunaga
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If you've eaten halo-halo (the icy, sweet Filipino treat) or other Thai and Vietnamese tapioca desserts, you've probably come across a translucent, slightly crunchy fruit easily mistaken for longan. More than likely, though, it was palm seed, which is enjoyed throughout Southeast Asia, Malaysia, India and the Philippines.
The basics: Palm seed, also called sugar palm, toddy palm, nipa palm or atap, is the seed or fruit of tropical palms that are abundant along coastal shores and near rivers and swamps.
Of the many varieties, two are commonly available. One is small and elliptical; the other large and round. Palm seed resembles longan in taste and texture, with some varieties crunchier than others.
Palm seed is boiled down in a sugar syrup and canned or bottled. In the Philippines, where it is called kaong, it's commonly dyed red or green to make desserts such as halo-halo more appealing.
Selecting: Palm seed is available canned or bottled in syrup, whole or sliced. The bottled Filipino variety is said to be crunchier than the canned Thai varieties, but both can be used in a number of icy, coconutty desserts.
Storing: Unopened, canned and bottled palm seed will keep on the shelf for quite awhile. After opening, store in the refrigerator for a week.
Use: Palm seed is primarily used in desserts and sweet drinks. A spoonful, along with tapioca strips, jack fruit, mung beans and coconut strips are commonly combined with ingredients such as crushed ice, coconut milk and sweetened condensed milk.
Palm seed also makes a great alternative to longan and lychee in fruit salads or as a topping for haupia ice cream or gelatins.
Where to buy: Palm seed is available at Asian markets near other canned fruit. Prices are very reasonable at $1.25 to $1.75 for a 20-ounce can.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
