Frequently Asked Questions

Fresh. Tropical. Versatile.Curious about fresh palm hearts?

You’re not alone.

Although palm hearts have been enjoyed around the world for generations, fresh Australian-grown palm heart is still a new and exciting ingredient for many people.

Below, you’ll find answers to common questions about how palm hearts are grown and harvested, what they taste like, how to prepare and store them, and how to enquire about supply from Palm Hearts Australia.

Palm Hearts are the growing point of edible palms, consisting of the stem, growing shoot and newly formed fronds (leaves). Many palms produce an edible heart but only a few are suitable for culinary use and can be grown sustainably.

Our fresh palm hearts, produced in the wet tropics of far north Queensland, are grown from a specially selected suckering palm “Peach Palm” which ensures that a sustainable and culinary pleasing product can be harvested without killing the palm.

Fresh palm hearts have a mild, delicate flavour and a crisp yet tender texture.

Their flavour is sometimes compared with artichoke, asparagus or bamboo shoots, although fresh palm heart has a distinctive character of its own.

Our palm hearts are grown in the wet tropics of Far North Queensland.

The region’s warm temperatures, rainfall and tropical growing conditions are well suited to Peach Palms.

Palm Hearts Australia grows a specially selected suckering variety known as the Peach Palm.

Unlike single-stemmed palms, Peach Palms naturally produce multiple shoots from the same plant.

Harvesting the heart of a single-stemmed palm kills the entire plant because its growing point is removed.

Our Palms grow in clusters. This means selected mature stems can be harvested while younger shoots remain and continue growing.

Their regenerative growth habit allows individual stems to be selectively harvested without destroying the entire palm, supporting ongoing production from the same plant.

Canned and jarred palm hearts are generally preserved in brine.

Fresh palm hearts retain their natural texture, delicate flavour and tropical character. They are firmer and crisper than preserved palm hearts and can be enjoyed raw or cooked. Fresh palm heart is also a healthier option then preserved palm heart as it is naturally low in salt, sodium chloride.

Fresh palm hearts are a versatile ingredient. They can be:

  • sliced into salads;
  • served as an appetiser;
  • grilled or roasted;
  • lightly sautéed;
  • added to stir-fries;
  • paired with seafood;
  • included in vegetarian or vegan meals; or
  • featured in restaurant dishes.

Their mild flavour works well with citrus, herbs, garlic, chilli, coconut, avocado, olive oil and tropical ingredients.

Yes. Palm hearts are entirely plant-based and can be used in vegetarian and vegan meals. Palm heart is often suggested as a vegan alternative to squid or calamari dishes.

For people who prefer a low or no gluten diet fresh palm heart stem cut longitudinally in flat wide or thin strips makes a perfect replacement for pata sheets in lasagna and spaghetti respectively.

Fresh palm heart firm yet tender texture makes it suitable as a feature ingredient rather than simply a side dish.

For vegans, vegetarians and omnivores pickled palm heart makes a great topping to your favourite lentil or meat dishes.  Fresh palm heart is an excellent choice either by itself or with a vegetable partner such as beetroot, red onions or radishes in a quick vinegar and sugar or traditional salt based ferment pickles.

Palm hearts are a plant-based food and may contain naturally occurring dietary fibre, vitamins and minerals.

The exact nutritional content can vary depending on growing conditions, preparation, serving size and the specific product supplied. Fresh palm hearts are low in salt, sodium chloride, unlike canned palm hearts which use a brine solution as part of the preservation process.

Our fresh palm hearts, packed and sealed in food grade packaging are precooled to 14oC prior to express posting or transferring to our fresh market transport provider.

On delivery we recommend that you store your palm heart at 3 to 5oC, typical refrigeration temperatures.

Chefs we have supplied over the last decade or more, happily inform us that our fresh palm heart has a two-week fresh life following delivery.  We experience the same in our home kitchen.

Like any fresh vegetable, palm heart does not improve with time.  You will maximise the use-by life of fresh palm heart by refrigerating on delivery, keeping the palm heart sealed in food grade cling wrap and not leaving the palm heart on your kitchen bench to warm up.

Palm Hearts Australia welcomes enquiries from restaurants, chefs, caterers, retailers and other food businesses.

For capital city-based enquiries we will place you in contact with our exclusive suppliers. Please contact us to discuss availability, quantities and supply requirements.