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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh sugar palm pulp is highly perishable and lasts only 2-3 days in the refrigerator. It should be kept in a sealed container to prevent it from absorbing other odors.
Yes, you can freeze the pulp. It is best to freeze it as a smooth puree in ice cube trays or freezer bags for up to 3 months.
Look for ripe fruits that have a strong, sweet fragrance and a deep yellowish-orange skin. The fruit should feel heavy for its size and slightly soft to the touch.
Mango pulp is the closest substitute in terms of texture, though the flavor is different. For a more neutral tropical base, coconut cream or mashed persimmon can be used.
Peel the outer skin of the ripe fruit, separate the segments, and rub them against a grater or squeeze them with a little water to release the thick yellow pulp, then strain.
They come from the same tree, but 'ice apple' usually refers to the translucent jelly-like seeds of the unripe fruit, while 'pulp' refers to the yellow flesh of the fully ripe fruit.
In Indian cuisine, it is used to make 'Taler Bora' (fritters), 'Taler Payesh' (pudding), and various traditional cakes or steamed dumplings.
While it contains natural sugars, it has a relatively low glycemic index compared to refined sugars. However, it should be consumed in moderation as part of a balanced diet.
Sugar Palm Pulp is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fruit category with complete nutrition information.
View all fruit →Discover 1 recipes featuring sugar palm pulp with step-by-step instructions.
Browse recipes →Sugar palm pulp is naturally free from common allergens like gluten, nuts, soy, and dairy, making it safe for most people unless they have a specific fruit allergy.