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Sago palms (Metroxylon sagu) in New Guinea Peeling and pounding a segment of Sago Palm stem to produce an edible starch.Sepik River, Papua New Guinea. Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1]
Arenga pinnata (syn. Arenga saccharifera) is an economically important feather palm native to tropical Asia, from eastern India east to Malaysia, Indonesia, and the Philippines in the east. [1] Common names include sugar palm, areng palm (also aren palm or arengga palm), black sugar palm, and kaong palm, among other names. [2] [3]
The upper portion of the trunk's core can be roasted for food; the young nuts, fresh shoots and palm cabbage are also edible. [ 4 ] Research published in 2013 indicates that the sago palm was an important food source for the ancient people of coastal China, in the period prior to the cultivation of rice.
The pith contains edible starch, and is used for making sago. Before use, the starch must be carefully washed to leach out toxins contained in the pith. Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [11] Cycad sago is used for many of the same purposes as palm sago.
The fruit is a drupe with edible pulp surrounding the single seed, 4–6 cm long and 3–5 cm broad. The rind of the fruit can be red, yellow, or orange when the fruit is ripe, depending on the variety of the palm. [4]
Dates, date paste, spread, syrup ("dibs"), or powder (date sugar) are made from the fruit of the date palm (Phoenix dactylifera). Jallab is made by combining dates, grape molasses and rose water . Pekmez is made of grapes, fig ( Ficus carica ) and mulberry ( Morus spp.) juices, condensed by boiling with coagulant agents.
Fruit juice, Fruit juice concentrate [1] Fucose [2] Galactose – a monosaccharide sugar not as sweet as glucose or fructose; Glucose, glucose solids [1] Golden syrup, golden sugar [1] – refined sugar cane or sugar beet juice; Grape sugar, [1] grape juice; High fructose corn syrup (HFCS) [1] – made from corn starch, containing from 55% ...
Moriche palm fruit ("morete" in the Oriente of Ecuador) is edible and used to make juice, jam, ice cream, a fermented "wine", desserts and snacks, requiring harvesting of more than 50 tonnes per day in Peru. [4] The inflorescence buds are eaten as a vegetable and the sap can be drunk fresh or fermented (see palm wine). Threads and cords are ...