LA FORTUNA, CR – I’ve been to Central America several times now and this is the first time that I’ve ever put a name to a vegetable from that area of the world. Perhaps it was because I had been traveling all morning that made it taste especially good, but I recently rediscovered the vegetable; heart of palm. I had the cream soup at Arenal Kioro, several times in fact. Who knew a tree could taste so good.
Hearts of palm are tender, white cylinders that have a mild flavor similar to artichokes. They’re often found in salads but can also be cooked and served as a side dish. Hearts of palm are low in calories and a good source of vitamins, easy to find in grocery stores, and can be added to any healthy, balanced diet.
High in fiber with a good chunk of protein and a low glycemic index, hearts of palm make a welcome addition to vegan diets, low-carb diets and even the healing diet, which is focused on decreasing inflammation and lowering blood sugar to optimize health. They also fit in well to many different dishes, from salsas and stews to quiches and casseroles. Heart of palm is incredibly versatile and often used as a meat substitute for those on a vegan or vegetarian diet. It’s also revered for its health-promoting properties and is especially rich in fiber, protein, manganese, iron and vitamin C.
Here are some additional information about Heart of Palm (source: Specialty Produce). From a nutritional perspective:
Description/Taste
Hearts of palm is encased in a tough cylindrical, ivory husk. Inside is a velvety, tender flesh that is delicately flavored. Tasting somewhat like an artichoke, it has the appearance similar to that of white asparagus. About four inches in length, individual hearts may be as thin as a pencil or measure nearly one to one-and-one-half inches in diameter.
Seasons/Availability
Enjoy Hearts of Palm year-round.
Nutritional Value
Containing no cholesterol, fresh hearts of palm is a good source of nutritious fiber.
Applications
Hearts of palm may be packaged fresh, or jarred in water, and may be served raw or cooked. Steam or peel outer husk if still intact. Slice and add to salads, grains, pastas and fresh salsas. Top pizza with thin slices. Stuff or fill hollow cavity with cheeses, meats or herbs. Add to stews, chowders, quiche and casseroles. Mild in flavor, hearts of palm pairs well with greens and seafood.
Ethnic/Cultural Info
Also known as “swamp cabbage” or “millionaire’s salad”. Favored in Costa Rica, “Picadillo de Palmito” is a traditional dish.
Geography/History
Young stems produced by a palm tree known as “bactris gasipaes”, hearts of palm have been cultivated in Central America since the time of the Mayas. In the Republic of Panama, Central America, top quality hearts of palm thrive in the rural area of Panama. Also field-grown in the tropical humid areas of Costa Rica, hearts of palm are, literally, the heart of the sabal Palmetto tree. This spectacular tall tough-barked palm is the state tree of Florida and is protected by Florida state law. The hearts of palm grown in the United States are mainly from Florida.
ref: https://draxe.com/hearts-of-palm/
