Livistona Palm Fruit
Estimated Inventory, lb : 0
Description/Taste
Livistona palm fruits are small in size, averaging 2 to 4 centimeters in diameter, and have a round, oval, to ellipsoidal shape. The fruit’s skin is thin, smooth, and taut, occasionally covered in scattered white lenticels. The skin also has a glossy sheen and features a prominent suture line extending the length of the fruit. Some fruits may have brown markings and scarring on the surface, but this is superficial and does not affect the quality of the flesh. The skin can be peeled from the flesh, but it breaks into tiny pieces and is considered troublesome. The skin is typically eaten with the flesh for convenience. The orange flesh has a sticky, slightly grainy, starchy, and oily consistency with a tender, creamy mouthfeel. The flesh is relatively thin, about 1 to 1.5 millimeters thick, and envelops a large, hard, globose seed 9 to 10 millimeters in diameter. Livistona palm fruits are edible raw, and the skin and flesh are consumed, discarding the seed. The flesh has a subtly sweet, savory, nutty, and rich taste with smoky, cheesy, and olive-like undertones.
Seasons/Availability
Livistona palm fruits are available year-round in tropical climates.
Current Facts
Livistona palm fruit, botanically a part of the Livistona genus, is a category of fan palms that produce edible fruits belonging to the Arecaceae family. The evergreen palms, depending on the species, can grow 10 to 24 meters in height and are generally cold hardy and productive, growing dense clusters of blue-black fruits. The most common species for fruit production include Livistona saribus, Livistona chinensis, and Livistona jenkinsiana. Livistona palm fruits are considered somewhat rare as some species are endangered due to deforestation. The fruits are hand-collected, a labor-intensive task as the fronds are lined with sharp, long thorns that are said to resemble shark teeth and can easily rip clothing or cut the skin. Once gathered, the fruits are sold in local markets as a delicacy. Livistona palm fruits are known by many regional names, including Toko Guti in Arunachal Pradesh, Sürajang, Yuh, Loh-zeak, and Yaoh Lük in Nagaland, Tiek in Cambodia, Kho in Laos, Chathang or Ma-Kaaw in Thailand, Kuranji in Borneo, Serdangm Tarau, Sadang, and Taraw palm fruit. Each region will vary in the availability, name, and use of the palm fruit, and the fruits are typically consumed raw to savor their unusual flavor. Livistona palm trees are also famous throughout Southeast Asia as an ornamental plant and a source of construction and weaving materials.
Nutritional Value
Livistona palm fruits have not been studied for their nutritional properties. Some sources note the fruits are high in oil and fat. They are also thought to have antioxidants to reduce inflammation and protect the immune system. Other sources mention that the fruits may be a source of vitamin C to boost the immune system, vitamin E to protect the cells against free radical damage, potassium to balance fluid levels within the body, and vitamin A to maintain healthy organs. Most of these claims do not have enough research to support them, and more studies must be conducted before a conclusion can be made.
Applications
Livistona palm fruits have a subtly sweet, nutty, and savory flavor suited for fresh and cooked preparations. The fruits are traditionally consumed out of hand after washing, and the skin and flesh are edible, discarding the large seed. Ripe fruits have a soft consistency, and the seed can be squeezed from the flesh. Livistona palm fruits are also occasionally placed in plastic bags after purchase to soften. The bags are left in the sun for 2 to 3 days, softening the skin and creating a more palatable texture. Pieces of the flesh are then sprinkled with salt and eaten or pickled and coated in chili powder, salt, and oil as a tangy condiment. Livistona palm fruits are popularly mixed with rice dishes in Southeast Asia. In Northeastern India, the fruits are consumed with fried fish or lightly cooked with salt and chiles. They are also incorporated into chutney with fermented bamboo shoot juice, lemon juice, garlic, chiles, and salt. This chutney is used as a flavoring and can be served over rice or eaten with stews and smoked meat dishes. Livistona palm fruits pair well with aromatics such as ginger, garlic, onions, and chile peppers, basil, cilantro, eggplant, tamarillos, tomatoes, and potatoes. Fresh, ripe Livistona palm fruits should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
In Northeastern India, where the fruits in the photo above were taken, Livistona jenkinsiana is the primary species that grows wild throughout India, Myanmar, Bangladesh, and Thailand. The palm is also known as the Himalayan palm, Assam Fan palm, and Major Jenkins Fan palm. In Nagaland, India, Livistona jenkinsiana is famously known as a thatching palm and is notably used by the Ao and Konyak tribes. The leaves are used to create traditional thatching for houses and are laid on the house similarly to shingles. The leaves are sewn in place with rattan to create a tight weave, and it is said one house may need as many as 2,500 leaves. The trunks are also used as pillars and flooring in houses. Beyond roofing, young palm leaves are tied together to create a flexible broom for sweeping, and the leaves are woven into jewelry bangles. Livistona jenkinsiana is an endangered species and acquired its scientific name from a Scottish baron and a botanist. Livistona was named in honor of Patrick Murray, the baron of Livingston, Scotland. Murray spent his life curating his garden and eventually donated it to Scotland, becoming the Royal Botanic Garden of Edinburgh. Jenkinsiana is derived from Major Francis Jenkins, a botanist who resided in Assam during the British Colonial Era. Major Jenkins made a collection of plants in 1842, including this palm species, and gave it to William Griffith to describe and record for the first time.
Geography/History
Fan palms of the Livistona genus are native to regions of Southeast Asia and have been growing wild since ancient times. The palms thrive in tropical to subtropical climates and are typically found in moist, rich soil in lowland rainforests, coastal forests, swamps, near mangroves, and peat forests. Livistona palm trees grow in areas from 600 to 1,100 meters in elevation, and the trees were historically used by Southeast Asian communities for their leaves as construction materials and the fruits as a food source. Over time, Livistona fan palms were cultivated on a small scale and were planted in or near villages. The trees were also selected as ornamental palms and were shipped overseas for garden landscapes. Today, Livistona palm trees are grown worldwide and are primarily found in Southeast Asia. The trees have also been introduced to the Caribbean, Central and South America, and Florida and California in the United States. The Livistona palm fruits featured in the photograph above were sourced through a local fresh market in Dimapur, a city in Nagaland, India.
