Uses
Palm heart can be used raw, stir fried or steamed with flavours of your choice (Mediterranean, Asian, Indian Ocean, South American or Fusion). Fresh palm heart is commonly used in Central and South America where it is common ingredient in local cooking. Canned product is used in France while fresh product produced in Hawaii is available in Hawaii and mainland USA resorts and restaurants
Handling and Storage Suggestions
Palm Hearts Australia’s fresh palm heart is sent to you cling wrapped with the outer protective sheath in place which must be removed prior to use.
Use fresh or store the cling wrapped product in the crisper section of your refrigerator (5-10°C) for later use.
Edible portions are the young emerging leaves, the growing point or heart and the larger basal stem. The base portion can be used similarly to bamboo shoot without the need for pre-boiling. All portions are delicious raw, marinated, steamed or stir fried. Each section of the palm heart has a different texture and appearance and can be used for different culinary sensations.
Store unused portions in cling wrap in your refrigerator for up to two weeks.
Palm Heart Recipes
RECIPE FOOTNOTE: Fresh palm heart is a superior replacement for canned product where mentioned in the recipe |
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Palm heart is a versatile gourmet product lending itself to many uses. It’s really up to the imagination of the chef. Each section of the palm heart has a different texture and appearance and can be used for different culinary sensations.
