THE PALMYRAH TREE
THE PALMYRAH TREE The Palmyrah is a treasure to Sri Lankans, and the rich cultivation spans Sri Lanka’s north and north-eastern and southern landscapes. Palmyrah grows in arid soil and dry climates, and they a lifespan of around 120 years. The trees bear fruits between February and May, and they appear purple-black in color with a shade of dark yellow and are round and coconut-shaped. The female Palmyrah plant produces about 6 to 12 bunches of fruits annually. PALMYRAH TREE FOODS Even today, the art of penning in palm-leaf manuscript continues. Even the fibrous part of the fruit can be eaten when ripe, raw, boiled, or roasted. The pulp is exported to several countries. The ripened fruit is used to make sweets that are known as delicacies of Jaffna. The fruit pulp is extracted and used to prepare kavum, a type of fried cake, and thal pinatu, a candy made of sheets of dry pulp sweetened with treacle. This sweetener can be enjoyed with a variety of food combinations.