關於 ripe palm fruit ，我們在網路上蒐集到這些相關的討論、資訊與評價

Here's how to pick the best Hass avocados - Step by Step:

Step 1 - Take a look at the chart below. When comparing a group of Hass avocados, check the outside color of the skin of the avocados for any that are darker in color than the others. These may be riper than Hass avocados with lighter skin. Check the outer skin of the avocado for any large indentations as this may be a sign that the fruit has been bruised.

Step 2 - Place the avocado in the palm of your hand.

Step 3 - Gently squeeze without applying your fingertips as this can cause bruising and feel.

Ripe: If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat.

Unripe: If the avocado does not yield to gentle pressure it is considered still "firm" and will be ripe in a couple of days.

Overripe: If the avocado feels mushy or very soft to the touch it may be very ripe to overripe. Learn more about how to tell if an avocado is overripe or unsafe to eat.

Practice makes perfect - if it's your first time selecting avocados, try choosing a couple of avocados that yield to gentle pressure to see how they differ in taste. Or try purchasing an unripe avocado, checking it every day for 2 - 3 days as it softens. Practice will help you learn what to look for when you're in the store.

Borassus flabellifer, commonly known as doub palm, palmyra palm, tala palm, toddy palm or wine palm, is native to the Indian subcontinent and Southeast Asia, including Nepal, India, Bangladesh, Sri Lanka, Cambodia, Laos, Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is reportedly naturalized in Pakistan, Socotra, and parts of China.

The top portion of the fruit must be cut off to reveal the sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but with a milder flavor and no pit. The sweet jelly seed sockets occur in combinations of two, three or four seeds inside the fruit. The jelly part of the fruit is covered with a thin, yellowish-brown skin. These are known to contain watery fluid inside the fleshy white body. These seed sockets have been the inspiration behind certain sweets Sandesh called Jalbhara (জলভরা) found in Bengal.

The conventional way this fruit is eaten is when the outer casing is still unripe while the seeds are eaten as the fruit. But if the entire fruit is left to ripen, the fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. When this happens, the fruit takes a purple-blackish hue and tastes similar to a Coconut flesh. The skin is also eaten as part of the fruit similar to how mango skins are often consumed along with the fruit. Bengali People have perfected the art of making various sweet dishes with the yellowish viscous fluidic substance obtained from a ripe palm fruit. These include Mustard oil fried Taler Bora,tastes best when fried in Sunflower oil (তালের বড়া), or mixed with thickened milk to form Taal-kheer (তাল ক্ষীর).