What are Palm Hearts?
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.
Palm heart is produced and consumed in many tropical regions of the world, including Central and South America, Asia, Pacific Islands, Indian Ocean islands and is a “bush tucker” food in northern Australia. Coconut heart is used as the main ingredient in “Millionaires Salad”, however, obtaining this delicacy from all single stemmed palm species leads to the death of the plant.
Several countries in Central and South America produce palm heart for canning, with a range of products available in your local Latin Delicatessen. However, the preserved palm no longer has the texture and crispness of the fresh product.
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. There are many names for palm heart;
Freshly harvested palm stems
Transverse slices showing the difference between the palm base (stem) on the left and the upper “candle” section containing the new developing fronds.
New palm suckers developing at the base of the mother palm
Uses & Preparation
Fresh palm heart is a versatile gourmet product lending itself to many meal options. It’s up to the imagination of the chef or home cook. Palm heart can be used raw, stir fried or steamed with flavours of your choice (Mediterranean, Asian, Indian Ocean, South American or Fusion).
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.
For additional use and recipe ideas just Google “palm heart recipes” and replace canned palm heart with our fresh option. Alternatively explore social media sites featuring palm heart.
Finely sliced sections of palm candle are a textural, visual and tasty addition to your favourite salad.
Baked and grilled whole palm is an excellent accompaniment to your next BBQ.
Add palm heart to your vegetable bake.
Julienned palm stem makes an excellent pasta replacement for those you prefer a gluten free and low carb option for their next pasta indulgence.
