This article will teach you about the little-known, yet amazing and nutritional source of flour from the Sago Palm Fruit. Sago Palm Fruit is an underutilized, but nutritious source of flour that can be used to make different types of breads and desserts.
Sago Palm has been called “the most overlooked fruit in the world.” This is due to its difficulty in finding and harvesting as well as its meager yield per tree. Due to these factors, it’s not widely recognized or utilized by many people in society.
Despite these disadvantages, the Sago Palm fruit is one of the most nutritionally dense fruits on Earth! For a couple of examples, it has more vitamin C than oranges and twice as much fiber as bran. It also contains high amounts of calcium, iron, zinc and magnesium.
The taste of the fruit is something like a pear or a date. It’s also sweet and juicy like pineapple or mango (Examples: not an actual pineapple nor mango). The texture is similar to that of a pumpkin seed.
Aside from the nutritional value of the Sago Palm Fruit, it’s also commonly used as a low-cost source of flour.
To make the flour, you will need to use a food processor. The flour takes longer to make than normal. You can either dry out part of the fruit and use it for flour later on or dry out the entire fruit at once, as it’s less time-consuming.
The following recipe was created by my family while I was in college. I have been using this recipe for years.
1 cup dates (dried)
1/2 cup Sago Palm Powder (Ground up dried Sago Palm Fruit, in the image below)
1/4 tsp baking soda
Pinch of salt (or to taste)
Sugar or honey to taste (we use 2-4 tsp in our recipe, depending on how sweet you want it. Use a high quality organic raw cane sugar instead of regular table sugar if possible. Not only does this make the recipe taste better, but it will also help with the nutritional value of the Sago Palm Fruit by providing your body with more nutrients than sugar does.)
Link to the recipe: http://www.mycotopiafoods.com/recipes/sago-palm-fruit-pudding
Here are two helpful tips when making the pudding from scratch:
*It’s easier to mix if you use a high quality, full fat coconut oil in place of regular cooking oil.
*Make sure to use a high quality organic raw cane sugar instead of regular table sugar. Not only does this make the recipe taste better, but it will also help with the nutritional value of the Sago Palm by providing your body with more nutrients than sugar does.
People also ask:
Is sago palm fruit edible?
Yes. The fruit, leaves, and trunk of the Sago Palm are all edible.
What is the nutritional value of Sago Palm Fruit?
It has more fiber than bran and it has more calcium, iron, zinc and magnesium than milk. It also contains high amounts of vitamin C. For more information, please see the detailed article on the nutritional value of Sago Palm Fruit.
How can I get Sago Palm Fruit Flour?
It can be found in health stores, online and in Asian markets. Alternatively, it can be dried out and ground into flour using a food processor or spice grinder.
Can I eat the leaves of the Sago Palm?
While the leaves (fronds) can be eaten raw, they are not edible when cooked as they become very tough and bitter.
Is sago palm fruit healthy?
Yes. The Sago Palm Fruit is one of the most nutrient dense fruits in existence, with more vitamin C than oranges and approximately twice as much fiber as bran.
How long does the sago palm fruit last?
The freshness of the fruit depends on where it is stored and how it’s stored. If it’s kept in a refrigerator that keeps food cold enough (below 40 degrees F), it will last around 5 days without spoiling.
Are sago palm seeds poisonous to humans?
No. The seeds of the Sago Palm are edible, but they do contain a mildly toxic compound that can irritate the digestive system. When cooked, this compound is made harmless.
Can you eat sago palm heart?
Yes. The heart is commonly eaten in some Asian countries. The taste resembles that of artichoke hearts.
What happens when a sago palm flowers?
This happens when the sago palm reaches maturity.
What are the health benefits of sago palm fruit?
While the fruit’s nutritional content is relatively low compared to other fruits, when dried, it’s packed with fiber and nutrients.
Can you eat sago palm leaves?
Yes. While it’s best to avoid doing this in tropical or subtropical areas, leaves from a Sago Palm can be eaten in mild climates as long as they are free of dust, mold, insect eggs and larvae.
What is growing out of the middle of my sago palm?
Sago Palms can grow a number of different fruit types depending on where it’s planted and when it’s planted. The fruit in the center of your plant will vary based on the weather as well as the amount of sunlight/rainfall that your area receives.
The sago palm is a normal swamp tree that can produce fifty palms suitable for filling per hectare each year according to the Food and Agricultural Organization (FAO). Sago palms are native to Southeast Asia and can survive in a variety of climates.
The sago palm is a tropical tree that flourishes in areas with mild winters because it has such an extensive ability to tolerate cold temperatures.
Sago palm trees can grow up to 5 feet tall and live for up to 200 years. Sago palm trees are very similar to coconut palms. They both have large leaves, convert carbon dioxide into oxygen, and produce edible fruits with a sweet taste.
Sago palm trees are easy for beginners to grow in tropical or subtropical areas. They require little sunlight and don’t need much water because their leaves store plenty of moisture. Their fronds also act as a food source for many animals and birds that live in the rainforest around them.
The sago palm fruit is an ideal source of flour. It is nutritious and worthwhile to look into when considering a different type of flour. One thing to note is that the sago palm fruit requires two months to ripen from the time it’s harvested until when it can be eaten.