Physical properties of Tenera and Dura varieties of palm fruits, nuts and kernels were determined at 3 levels of moisture content (5, 8, 11% w.b.) and temperature (40, 60, 80C) using standard methods. Obtained data were subjected to regression analysis and ANOVA. The moisture content and temperature effects on mass and force at break point of palm fruit, nut and kernel of the two varieties were significant at p0.05. Sphericity was not significantly (p0.05) dependent on treatment. Studied properties of both varieties showed similar trends but differed in quantity. Shapes of Tenera fruits and Dura nut were close to ovate shape while Dura fruit, kernel and Tenera nut and kernel were close to a sphere in shape. Quantity of energy required to compress a kernel was the highest, followed by mesocarp pressing and cracking of the nuts.