An ice apple is the translucent, jelly-like fruit of the palmyra palm tree (Borassus flabellifer), a tall tropical palm found across South and Southeast Asia. The fruit is about 90% water, with a mild, sweet flavor and a soft, slippery texture often compared to a tender coconut or lychee. It’s a popular summer fruit prized as a natural coolant in hot climates, particularly in India, Sri Lanka, Myanmar, Thailand, and Bangladesh.
The Tree Behind the Fruit
The palmyra palm is a slow-growing tree that can reach heights of 30 meters and live up to 150 years. It thrives in hot, dry conditions, unlike coconut palms, which need heavy rainfall. The tree’s fan-shaped leaves give it a distinctive silhouette across the semi-arid landscapes of tropical Asia. Mahatma Gandhi once called it “an antidote for poverty” because of its extraordinary versatility.
In Tamil Nadu, the palmyra palm is the official state tree. A classical Tamil poem called the Tala Vilasam describes it as “the tree of life” and attributes 801 uses to it. Beyond the fruit, the tree yields a sweet, unfermented sap called neera (a hydrating drink), palm jaggery (a natural sweetener), and toddy (a fermented alcoholic beverage popular in rural India).
What It Looks and Tastes Like
The edible part of the ice apple is the endosperm, the soft, gelatinous flesh found inside the hard outer shell of the young fruit. Each fruit typically contains two or three of these translucent, egg-shaped lobes. The texture is smooth and wobbly, similar to firm jelly, and the flesh is nearly see-through with a faint white or pale purple tint.
The flavor is subtle: mildly sweet with a slightly floral note, and refreshingly cool when chilled. It doesn’t have the strong sweetness of mango or pineapple. The appeal is more about texture and hydration than intense flavor, which is why it’s often eaten plain on a hot day or added to desserts for its cooling effect.
Regional Names
Ice apple goes by dozens of names depending on where you are. In Hindi and Marathi, it’s tadgola. Tamil speakers call it nungu, while in Telugu it’s munjulu. Other names include targula (Konkani), taalphadi (Gujarati), nonku (Malayalam), talle hannu (Kannada), and taalsha in Bengali. In English, the tree is also called the toddy palm or doub palm. If you see any of these names at a market or on a menu, they all refer to the same fruit.
Nutritional Profile
Per 100 grams, ice apple contains roughly 10 grams of carbohydrates, 0.5 grams of protein, and just 0.1 grams of fat. It provides vitamin C, vitamin A, and about 80 milligrams of potassium. The calorie count is low, making it more of a hydrating snack than a calorie-dense food.
That 90% water content is the standout feature. Combined with its potassium, ice apple functions as a natural electrolyte source, which is why it’s traditionally eaten during the hottest months to prevent heat exhaustion and dehydration. Think of it as nature’s version of a sports drink, minus the added sugar.
Blood Sugar and Digestion
Ice apple has a low glycemic index, meaning its natural sugars release energy gradually rather than causing a sharp spike in blood glucose. The fiber in the fruit slows sugar absorption further, which helps maintain stable energy levels. For people managing blood sugar, this makes ice apple a better choice than many tropical fruits, though anyone on diabetes or blood pressure medications should be aware it could interact with those drugs.
The fruit’s fiber and high water content also support digestion. It’s traditionally used in parts of India to soothe acidity and stomach heat during summer months.
Antioxidant Content
Ice apple contains antioxidants that help protect cells from damage caused by free radicals. These protective compounds are linked to reduced risk of chronic conditions like heart disease and certain cancers. The fruit also provides vitamin C, which contributes to both its antioxidant capacity and immune support. While ice apple isn’t as antioxidant-dense as berries or pomegranates, its combination of hydration, fiber, and protective compounds makes it nutritionally worthwhile for a low-calorie fruit.
When It’s in Season
Ice apple is a seasonal fruit, available primarily during the hot, dry months. The exact timing varies by region. In parts of India, you’ll find it from roughly April through August, peaking during the hottest weeks of summer. In Myanmar, there are two harvest windows: a main season around February to May and a smaller one from June to September. The palmyra palm produces its best yield at the height of the dry season, which is conveniently when people need cooling foods the most.
Outside South and Southeast Asia, fresh ice apple is difficult to find. It doesn’t ship well and has a very short shelf life, so it’s rarely exported to Western markets. If you encounter it, it will almost certainly be at a specialty Asian grocery or at a street vendor in a tropical city.
How to Open and Store It
Getting to the edible flesh requires cracking through a tough outer husk. Street vendors in India typically use a heavy knife or sickle to split the fruit open and scoop out the jelly-like lobes. If you’re doing it at home, a sturdy knife and some patience are all you need. Score the top of the fruit, pry it open, and gently remove each translucent lobe.
Once removed from the shell, ice apple spoils quickly. At room temperature, the flesh lasts about two days. Refrigerated in a sealed bag, you can extend that to roughly eight days. The fruit tastes best cold, so chilling it before eating serves double duty: better flavor and longer freshness. Don’t freeze it, as the delicate jelly texture breaks down.
How It’s Used in Cooking
Most people eat ice apple fresh and unadorned, straight from the shell. But it also appears in traditional desserts across South Asia. In Bengal, it’s used to make payesh, a creamy rice pudding. Southern Indian cooks fold it into payasam, a similar milk-based sweet. Some recipes combine it with coconut milk or palm jaggery for a simple summer dessert. You’ll also find it blended into smoothies, mixed into fruit salads, or served with a squeeze of lime and a pinch of salt to enhance its mild sweetness.