Uses and Preparation

Fresh palm heartA Versatile Gourmet Product

Palm heart can be used raw, stir fried or steamed with flavours of your choice (Mediterranean, Asian, Indian Ocean, South American or Fusion). It’s up to the imagination of the chef or home cook.

Palm Heart Australia’s fresh palm heart is sent to you cling wrapped with the outer protective leaf sheath in place which must be removed prior to use. Once peeled, the palm is easily cut with a knife and ready for use.

A whole palm heart consists of two main sections: the larger and thicker stem section and the thinner “candle” end. The stem and candle sections have different textures and appearance and can be used in diverse ways.

The stem portion can be sliced, julienned and cubed. It can be cut either along or across the grain to experience different textures. Stem pieces can be eaten fresh, added to curries and casseroles, baked or boiled as a pasta replacement.

The candle end is excellent, served raw in salads and best presented when sliced across the grain.

All portions are delicious raw, marinated, pickled, steamed, baked or stir fried.