What are the palm heart?

Palm hearts are the cores or hearts of specific types of wild and domesticated palm trees, including Pejibay or Peach, Palmito Jucara, Acai, Sabal and Coconut. They are also known commonly as the heart of the palm, palmito, marshy cabbage or chonta. The heart of the palm is cultivated and harvested in Brazil, Ecuador, Costa Rica, Hawaii and Florida, the heart of the palm is colored, tubular and usually taste somewhat sweet and have a firm and fresh texture. Preserved varieties tend to be softer.

Since the fresh palm heart can be difficult to reap, they are often considered a gourmet component that can be replaced by marinated articia hearts or asparagus. They are somewhat common in South American, Caribbean and Asian cooking and are included in salads, fruit desserts and even pizza and sandwiches in countries such as Brazil.

Domesticated peach or pejibaye palm is a common source of this item, reducing the cost of core harvest. For harvesting, the bark of the stem or stem of DL is removedAnd, followed by a layer of white colored fibers leaving the nucleus or heart. The heart is usually sliced ​​and consumed raw in salads and are common offers in salad colors throughout South and Central America. Vegetables can also be steamed, stewed, fried, fried, roasted or cooked and added to pasta, noodles, rice and soups.

There are many different recipes for southern and center -American salad that require a palm heart. In the cost of Rica, the typical heart of the palm salad consists of chopped red and yellow peppers, chopped parsley and palms served on the leaves of salad and with lemon juice bandage, Dijon mustard, olive oil, salt and chicken broth. The popular Brazilian version may include spinach and thin slices of palm hearts handball sesamemsemen and tamarind dressing made of sesame oil, tamarind pulp, salts and rice vinegar. Also vegetables with parto served with nuts and berries such as walnuts and strawberries.

heart consumption can offer several health benefits, including increased diet fiber. Vegetables also have a low fat and cholesterol content, but a good source of protein, potassium, vitamin C, calcium, iron, magnesium, manganese and zinc. Individuals trying to reduce sodium intake should consume this item in moderation due to the high content of vegetable sodium. They can be maintained chilled in a non -election vessel in their own liquid for no more than a week to spoil.