Palm heart is a food extracted from certain species of palm trees: Açaí, Pupunha, Juçara and Real. Despite being the most tender of them all, the Juçara palm is on the verge of extinction, as the plant dies in the process. It is followed by the Açai palm hearts, which are also tender and sweet and a little more sustainable. However, the Pupunha palm hearts are the winner in all categories. As well as being sweet and tender, it is the most sustainable because, unlike the other types of palms, it can be planted and replanted in a short time and the palm tree doesn't die when it is cut down. It's also a favourite because it doesn't darken when cut, making it ideal for salads and dishes in which the palm hearts are served raw.
Despite the different varieties of hearts of palm, they all have in common that they are an excellent source of fibre, and minerals such as calcium, potassium, sodium, magnesium zinc, and vitamin C. It also stands out for being low in calories and fat.
The shape of the palm heart is cylindrical, and its interior is full of fibrous layers, despite its soft texture. It is usually found tinned. When buying palm hearts, pay attention to the integrity of the packaging, its light colour with no dark spots or pink spots, the water must not be cloudy, and the lid must be rust-free. Check the expiry date, that the packaging is sealed and that there are quality seals!
Palm hearts are an excellent substitute for meat in vegetarian and vegan dishes. Although it's quite easy to include in salads, it's a very versatile product that you'll also find in risottos, creams, pizza, pasta, pies, pastries, quiches, lasagne and moquecas.
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