Buzz
Ripe palm fruits are glossy black, with a nutty, bitter taste. Besides being eaten raw, this characteristic fruit of Phu Tho can also be pickled or stewed with fish, but the simplest way is to braise.
Palm trees grow in many provinces, but they are most closely associated with the people of Phu Tho. Cam Khe District is where palms are most abundant, stretching along the banks of the Thao River for several dozen kilometers. Additionally, palms also grow in clusters, forming forests, covering the countryside of Phu Khe, Dong Phu, Thanh Nga, Sơn Nga, Phùng Xá... Around July, palm trees in the forest begin to bloom and bear fruit. By the end of October or the beginning of November, palm fruits start to ripen. When the skin turns slightly brown and black again, people pick them, wash off the dust, and process them into various enticing dishes.
Ripe palm fruits have the nutty, bitter taste of the temperate climate. After washing, they can be eaten raw, braised, pickled, or stewed with fish. However, the simplest and easiest way to enjoy them is as braised palm fruits (locally known as braised palm).
Braised palm fruits are very easy to make. Just bring a pot of water to a boil, add the palm fruits, cover, and simmer over low heat. After 5 to 10 minutes, drain the palm fruits in a basket until they are dry enough to eat. Although the method is simple, it can produce a soft, nutty, sweet, creamy, and fragrant dish.
However, not everyone can make delicious braised palm fruits. If not skilled enough, it can make the fruits even more bitter and difficult to eat. When braising palm fruits, attention must be paid to the appropriate timing, with the fire just enough to keep the water boiling gently so that the fruits do not stick together and become tough, to the point where they are inedible.
Published by MytourApril 29, 2015
