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The edible young shoots (or hearts) of several types of palm tree. Firm in texture with a mild flavour similar to artichokes, the hearts may be lightly boiled and eaten in salads, eaten raw, battered and deep–fried or added to curries. Hearts of palm are usually sold in tins or jars, but can be bought fresh in countries where the palms are grown. Harvesting the heart is usually lethal to the tree.
Also known as — palm cabbage, palm heart
Recipe by Peter Doyle