Last Updated : Oct 25,2017
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Also known as
Tadgola or Nungu, the fruit of the Palmyra tree, is a delicious fruit, famous in Maharashtra and Tamil Nadu, in summer. In Bengal, it is known as Taal. In Bihar, it is known as Taari.They have large evergreen leaves that are either palmately ('fan-leaved') or pinnately ('feather-leaved') compound and spirally arranged at the top of the stem. The leaves have a tubular sheath at the base that usually splits open on one side at maturity. Tadgolas are soft, juicy grey-whitish,slimmy sweet and cool fruit covered with a cream cover that tastes bitter. This is found in groups of three inside palm fruits. Usually available in summer. Targole (singular form is targola) grow on palms, and are probably related to coconuts. They have peelable skins and thick, edible pulp (kind of between patla malai and hard copra, in terms of cocunut meat). The pulp surrounds a very little bit of juice.
Peeled tadgola- Peal the tadgolas off the cream cover with your fingers.You don't use cutlery to eat this fruit. Peeling the fruit will have you leave opaque stains on anything touched, so your hands will need to be properly washed.
How to select
When choosing fresh tadgola, look for firm ones with an unwrinkled skin and no soft spots. It is best to trust the fruit seller as they are able to tell the spoilt ones from the good ones easily.
" Fresh tadgolas need to be peeled and the top cut off before using. They are usually enjoyed as a fruit on a sunny day.
How to store
Unpeeled, fresh tadgola will keep for up to two weeks in a plastic bag in the refrigerator. Prior to eating, you'll need to cut off the top and peel the skin. If you want to peel them ahead of time, that's fine, but be sure to store them in cold water in the refrigerator, with the water changed daily.
" Nutritionally, tadgola are a good source of potassium and fiber.
" They cool your body during summers and also help in maintaining electrolyte balalnce.
" They are low in sodium, and fat is virtually non-existent.
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