how to cook palm tree hearts?

Answer 1

I havent seen to many recipes that "cook" hearts of palm, they are usually eaten raw in salads.
*********************************************************

Heart of palm, also called palm heart, palmito, or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), Palmito Juçara (Euterpe edulis), Açaí palm (Euterpe oleracea), sabal (Sabal spp.) and pejibaye (Bactris gasipaes) palms). It is costly because harvesting in the wild kills the tree. Heart of palm is often eaten in a salad sometimes called "millionaire's salad".

An alternative to wild heart of palm are palm varieties which have undergone a process of adaptation to become a domesticated farm species. The main variety that has been domesticated is the botanical species Bactris gasipaes, known in Ecuador as “chontaduro” in Costa Rica as “pejibaye”, and in English, it is commonly called “Peach Palm.” Peach palms are self suckering, not single stemmed, and produce multiple stems, sometimes up to 40 on one plant, so harvesting several stems of palm heart from a plant is not such an ecological problem because the original palm plant can live on. Another advantage it has over other palms is that it has been selectively bred to eliminate the vicious thorns of its wild cousins. Given that harvesting is still a costly and labor intensive task, palm hearts are regarded as a delicacy. At present, Costa Rica is the primary source of fresh palm hearts in the US. During the last decade, Peach Palm has also been planted in Hawaii, and now has limited distribution on the mainland, but mostly only to the restaurant trade. The leading importer to the US trade of "Fresh Hearts of Palm" for restaurant and retail is the family owned and operated company DeKing of Hearts whose farm and packing house is located in Guácimo, Costa Rica. The fresh palm is harvested weekly and shipped to their US representative, Delite A. DeBolt in Florida, who then distributes the "Fresh Hearts of Palm" throughout the United States.

Brazil was the highest producer of uncultivated hearts of palm, but in the 1990's its quality went down. This left the market open for Ecuador to export its cultivated hearts of palm. Ecuador is now one of the main producers of hearts of palm. France is the largest importer of hearts of palm.
When harvesting the cultivated young palm, the tree is cut down and the bark is removed leaving layers of white fibers around a center core. During processing the fibers are removed leaving the center core or heart of palm. The center core is attached to a slightly more fibrous cylindrical base with a larger diameter. The entire cylindrical center core and the attached base are edible. The center core is considered more of a delicacy because of its lower fiber content.


CRAB SALAD WITH HEARTS OF PALM

Can be prepared in 45 minutes or less.

2/3 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup thinly sliced scallion
1 tablespoon finely chopped fresh parsley leaves
1/4 cup minced green bell pepper
1 tablespoon fresh lemon juice
1 teaspoon drained bottled horseradish
a dash of Worcestershire sauce
1/2 cup chopped drained canned hearts of palm
1 pound lump crab meat, picked over

watercress, coarse stems discarded and the leaves washed well and spun dry, for lining the platter
seedless cucumber slices as an accompaniment
toasted pita wedges as an accompaniment

METHOD:

In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.

Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.

Makes about 4 cups.

Answer 2

Palm Tree Hearts

Answer 3

I moved to Brandon, FL 1 year ago. There were 3 palm trees in the back yard. During the past 12 months they had side babies. I sawed them off today Oct. 25, 2015, They were about 2 feet tall. I peeled them down to about 1 inch diameter. I removed all the brown and green parts. I boiled the pieces in water in the microwave for 15 minutes. No luck. The pieces are still too fibrous, tough and not edible. Sooo. Must buy them from some other source. I do love them..

Answer 4

In Asia, we cook with palm hearts a lot. basically, if you're using fresh palm hearts, they have the texture of a cross between artichoke and potato--they're tender and crisp at the same time. When cooking palm hearts, take note that they have a mild flavour, so it's best to season them with strong spices. Here are two sample recipes from Asia;

1. Kilawing Ubod (Palm Heart Seviche, from the Philippines)
--a pound of palm heart, blanched tender, drained and cut into strips
--a cup of lime juice
--a cup of coconut milk
--a tbsp chopped ginger
--1/4 cup chopped red onion
--1 tsp (or depending on how you like it) chopped red bird's eye chili (use only fresh chilis, not hot sauce or powders. you can use habaneros or jalapenos if you want.)

Optional: Half a pound of sushi-grade tuna or mahimahi, cubed.

Basically, mix everything together and serve chilled.

2. Palm Heart Spring Rolls
--1 tbsp oil
--half a bulb of garlic
--1/2 pound lean ground pork
--1/2 tbsp ginger
--1/2 pound palm heart, blanched tender, drained and cut into strips
--3 tbsp or more fish sauce
--11/2 tsp sugar
--1 tsp chopped red chili
--1/2 cup cilantro

Basically, sautee everything but the cilantro until the pork is well done. Cool, then toss in the cilantro. Roll in spring roll wrappers and deep fry. Serve with a dipping sauce made out of vinegar, chopped onion, chili and sugar.

If you use canned heart, no need to blanch.

Basically, anything that can be done to artichoke hearts can be done to palm.

Enjoy!

Answer 5

I ate them as a baby in Peru (called Palmitas), i have self assurance they arrive from South united states... possibly Brazil. They were also available at the same time as i replaced into in Venezuela, so likely someplace down there. attempt this link (decrease than).. it says: "Palmito is the universal section or heart of a few wild forms of palm timber that originated in the South American tropical jungle."

Answer 6

how long to cook palm hearts

Answer 7

You don't cook them. Just throw them from the can into the salad.

ST

Answer 8

THEY COME IN A CAN AND MOSTLEY USED IN A SALAD WITH FRENCH DRESSING