The Madagascar Palm (Pachypodium lamerei) is a distinctive succulent often mistaken for a true palm due to its tall, slender trunk and rosette of leaves at the top. While known for its striking form and fragrant white, trumpet-shaped flowers, this plant also produces a unique fruit.
Madagascar Palm Fruit Characteristics
The fruit of the Madagascar Palm is a dry follicle, which typically splits along one seam to release its contents. These fruits are generally oblong and pod-like, sometimes described as resembling bananas or cucumbers. Mature seed pods can reach lengths of up to 8 inches (20 cm).
As the fruit ripens, its outer casing turns brown. Inside these pods, numerous small seeds are housed. These seeds are light and silky, sometimes possessing small wings, which aids in their dispersal.
Edibility and Potential Uses
The edibility of the Madagascar Palm fruit is a topic with conflicting information, making caution advisable. While some sources suggest the fruit is edible raw, cooked, or for oil extraction, other information indicates it is not typically eaten by humans. All parts of the Madagascar Palm contain a milky sap known to be toxic.
Contact with this sap can cause irritation, and ingestion by humans or pets may lead to symptoms such as pain, numbness, vomiting, diarrhea, and lethargy. Therefore, despite occasional claims of edibility, it is prudent to exercise extreme caution and avoid consuming the fruit or any part of the plant due to its known toxic properties. The plant’s primary use remains ornamental, valued for its unique appearance.
Fruit Development and Harvesting
Fruit development on the Madagascar Palm begins after successful pollination of its showy flowers. These fragrant, white, or cream-colored, trumpet-shaped blooms typically appear in late spring or early summer and attract various pollinators, including bees and butterflies. Once pollinated, the plant produces elongated seed pods.
These seed pods gradually develop and mature, turning brown as they ripen. At maturity, the pods naturally split open, a process known as dehiscence, releasing the seeds within. For harvesting, collect the ripe, brown seed pods from the upper branches in late summer to late fall. Allowing the pods to air dry further helps ensure they fully ripen and dehiscence, making the seeds easily accessible for collection.