[10]: 46 When they reach that stage, the ripe seeds separate from the ball and float away on the tide, occasionally germinating while still water-borne.[12] Fossil fruits and seeds of Nypa have been described from the Maastrichtian and Danian sediments of the Dakhla Formation of Bir Abu Minqar, South Western Desert, Egypt.[13] Fossilized nuts of Nypa dating to the Eocene occur in the sandbeds of Branksome, Dorset, and in London Clay on the Isle of Sheppey, Kent, England.[14] A fossil species, N. australis, has been described from Early Eocene sediments at Macquarie Harbour on the western coast of Tasmania.Despite the name "mangrove palm" and its prevalence in coastal areas, it is only moderately salt tolerant and suffers if exposed to pure seawater; it prefers the brackish waters of estuaries.[21] The long, feathery leaves of the nipa palm are used by local populations as roof material for thatched houses or dwellings.[26] In the Philippines and Malaysia, the inflorescence can be "tapped" to yield a sweet, edible sap collected to produce a local alcoholic beverage called tuba, bahal, or tuak.[27] Tuba can be stored in tapayan (earthenware balloon vases) for several weeks to make a kind of vinegar known as sukang paombong in the Philippines and cuka nipah in Malaysia.Attap chee (Chinese: 亞答子; pinyin: yà dá zǐ) (chee meaning "seed" in several Chinese dialects) is a name for the immature fruits—sweet, translucent, gelatinous balls used as a dessert ingredient in Thailand, Malaysia, the Philippines, and Singapore, that are a byproduct of the sap harvesting process.