Cookbook:Heart of Palm
| Heart of Palm | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
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.[1][2][3]
Characteristics
[edit | edit source]The hearts take the form of long cores from the center of the palm stalk. When fresh, the hearts have a crunchy texture and mild flavor that is compared to jicama or artichoke hearts.[2][3] They have a smooth exterior, looking somewhat like a mozzarella stick, and fibrous interior.[2] When brined, the hearts become quite salty.
Selection and storage
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It can be very difficult to source fresh hearts of palm outside of regions where the palms are grown.[1][2] Pickled/brined hearts are much more commonly available outside of these areas, and they typically come in stalk or sliced form.[1][2][4] Hearts of palm can be a very environmentally unsustainable crop if poorly managed, so look for hearts sourced from sustainably-raised multi-stalked palms if you can.[5]
Use
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Hearts of palm have been used for a while in salads, and the pickled forms add a salty element to them.[1][2][4][5] Because of their fibrous texture and protein content, they are also finding use as meat and seafood replacements, much in the same way as jackfruit.[2]
Substitution
[edit | edit source]Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Sinha, Antara (2023-08-28). "Hearts of Palm Are a Pantry Must for Plant-Based Cooks (and Everyone Else)". Bon Appétit. Retrieved 2024-10-21.
- ↑ a b c d e f g Whitney, Alyse. "What Are Hearts of Palm, and How Do You Cook with Them?".
- ↑ a b "What Is Heart of Palm?". Food Network. Retrieved 2024-10-21.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b "The Dark Truth About Hearts Of Palm". Delish. 2023-08-29. Retrieved 2024-10-21.