Grower
Seasons/Availability
Enjoy fresh Hearts of Palm year round.
Current Facts
Making the culinary scene in upscale gourmet restaurants, fresh hearts of palm are pleasing diners' palates with their refreshing flavor.
Description/Taste
A slender white vegetable, hearts of palm is encased in a tough cylinder-like ivory colored husk. Inside is a delectable velvety flesh that is wonderfully tender and delicately flavored. The exceptional texture is firm and smooth. Tasting somewhat like an artichoke, it has the appearance similar to that of white asparagus. About four inches in length, they may be as thin as a pencil or measure nearly one to one-and-one-half inches in diameter. Not definitely cut and dried, this vegetable has to be tasted to be appreciated. Whatever the verdict is of its actual flavor, once tasted, opinions unanimously agree that it is truly delicious.
Nutritional Value
Containing no cholesterol, fresh hearts of palm is a good source of nutritious fiber. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Either fresh or in jars, hearts of palm is a perfect complement to any fresh salad, pasta or main dish. Chicken, meat and fish love its complementary flavor. To serve simply, steam; cut in quarter slices; dip in a mayonnaise and ketchup sauce. Add raw or steamed to salads. Fresh hearts of palm ceviche makes a tasty appetizer. To prepare, remove the tough exterior husk; cut into small pieces. Ideal for tempera. Deep fry for a yummy hors d'oeuvre. Experiment with this superior vegetable to bring out its endless culinary virtues. To store, wrap in plastic; refrigerate.
Ethnic/Cultural Info
Now called the "Lobster of the Veggies", native Floridians at one time called it "swamp cabbage" and regarded it as being poor people's food. Cut down as a source of food during the Depression, it was quite a task to down these giant trees in the days that didn't have the convenience of a chain saw. Another difficult task was removing the edible heart from its woody and fibrous prison. Achieving favor over the years due to its fine flavor accounts for its name change from "swamp cabbage" to "millionaire's salad". Favored in Costa Rica, "Picadillo de Palmito" is a traditional dish.
Geography/History
Tasty young stems produced by a palm tree known as "bactris gasipaes", hearts of palm has been growing in Central America since the time of the Mayas. In the Republic of Panama, Central America, top quality hearts of palm thrive in the rural area of Panama. Also field-grown in the tropical humid areas of Costa Rica, hearts of palm are, literally, the heart of the sabal Palmetto tree. Loving life in tropical climates, this spectacular tall tough-barked graceful palm is the state tree of Florida and is protected by Florida state law. The hearts of palm supplies available in the United States are mainly from Florida with supplies also imported from Panama.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Fresh Hearts of Palm. One
is easiest, three is harder.
