Tadgola ( Ice Apple )
For most of us ’90s kids, summer vacations meant getting gloriously dirty in the park with friends and eating copious amounts of mangoes. But for me, there was another reason to look forward to the season: tadgola, or ice apple. Growing up in Bengal, I’ve always called it ‘taalsha’. On my way back from school, I’d search for taalsha-wallahs—de-shelling and selling the fruit fresh. Most people pass on it because of its incredibly mild flavour and jelly-like texture—but that’s exactly why I adore it. It is unassuming, refreshing, and there’s so much joy in breaking into a cold, freshly peeled tadgola—nothing else quite matches.
My favourite way to eat it is to bite right in, letting the mildly sweet water burst in my mouth. And if the skin is thin and delicate enough, I never mind eating it whole—skin and all.
—- Ashish Sharma, Kolkata
What is it?
Ice apple, the fruit of the tropical Palmyra palm (Borassus flabellifer), is known for its translucent, jelly-like texture, closely resembling tender coconut flesh. Mildly sweet in taste, it is valued for its hydrating properties, its water content comparable to that of watermelon. Commonly consumed during the peak of summer, ice apples offer a naturally cooling effect, making it a popular seasonal fruit in many parts of India.
What other names does it have?
Botanical Name: Borassus flabellifer
Regional Names: Tadgola (Hindi, Marathi), Nungu (Tamil), Munjulu (Telugu), Targula (Konkani), Taalphadi (Gujarati), Nonku (Kerala), Talle Hannu (Kannada), Doub Palm, Palmyra Palm, Toddy Palm (English).
When is it in season?
Where is it found?
Ice apple is typically available in India during the summer months, from May to July, and occasionally into August. Native to coastal regions, the tree is well-adapted to high temperatures and full sun, allowing it to thrive in warm, tropical climates. It is commonly found growing wild and is also widely sold in local markets during its seasonal window. The plant is tolerant of a range of soil types, including sandy and clay soils, and can grow in both slightly acidic and alkaline conditions.
What is its history/cultural significance?
Native to both Africa and India, the tal palm is widespread along the coasts of Sri Lanka, Myanmar, and the arid regions of India. The palmyra palm, also known as the ice apple tree, holds deep cultural and historical significance in Tamil Nadu. Celebrated for its versatility and abundance, it has been officially designated the ‘State Tree of Tamil Nadu’ by the Tamil Nadu Biodiversity Board. Its prominence is also reflected in classical Tamil literature, most notably in the Tala Vilasam. This revered poem describes the palmyra as the “tree of life,” attributing to it an astounding 801 uses. From food and medicine to carpentry and roof-thatching, the tree’s wide-ranging utility stands as a powerful testament to its enduring role in daily life.
How can you use it?
An ice apple is typically consumed by gently peeling away its thin outer skin to reveal the translucent, jelly-like flesh inside. It is most commonly eaten fresh as a cooling summer snack, but can also be incorporated into fruit salads, smoothies, or desserts. In regional cuisines, it is used to make traditional sweets such as payesh in Bengal and payasam in the southern parts of India. The palmyra palm also yields a sweet, unfermented sap known as neera, which is consumed as a natural, hydrating beverage during summer. This sap is further processed to produce palm jaggery, which, when fermented, transforms into toddy, a locally brewed alcoholic drink widely consumed in parts of rural India.
What states can I find it in?
What parts of the plant are edible?
Fruit; Sap
Is it nutritious?
This low-calorie fruit contains minerals, calcium, fibre, protein, vitamins A, C, E and K, iron, zinc, phosphorus, and potassium. It is also naturally loaded with water, which makes it a great option for hydration in summer.
How do you store it?
Due to their high water content, ice apples have a relatively short shelf life and are best consumed fresh. If necessary, they can be refrigerated and stored for up to 2–3 days. However, prolonged storage is not recommended, as their highly perishable nature can lead to rapid spoilage.
Stories
Why Tamil Nadu needs more palmyrah, the state tree by Jency Samuel, Mongabay
The article emphasizes the urgent need to increase cultivation and conservation of Tamil Nadu’s state tree, the palmyrah, for its climate resilience, ecological benefits, economic value, and cultural importance.
Recipes
Nungu Payasam Recipe by Subhashini Devi
Plam Fruit Payesh Recipe by Bengali Village Cooking
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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