Palm hearts

Varieties and seasons

Name given to palm cabbage, the inner part of the stem of several palm trees in tropical regions.

Its bud, from which the heart or “palmito” is extracted, is cylindrical and varies between 10 and 25 cm in diameter.

Vegetable garden: growing palm heart

Euterpe Edulis, Uterpe Olerácea, Bactris Gassipaes, Copernicia Alba, Acromía Total, Synagrus Romanzoffiana, Astrocarium and Chamaerops Humilis : all varieties grow naturally in virgin forests and forests in temperate regions of America and the Mediterranean coast.

Palmito or "margallón" has been valued and eaten for centuries in many countries, forming part of their gastronomic culture.

Consumption

Although they can be eaten raw, they are sold precooked in tins in specialist groceries and large supermarkets.

Nutritional values (per 100 g)

Nutritionist’s advice

Palm hearts are traditionally used for their appetizing and digestive qualities.

Raw and finely chopped, they are filling and stimulate regular bowel movements.

What is about portions...?

-a child portion: three little cylinders

-an adult portion : four medium cylinders

Cooking and nutrition: tasty combinations

-Salmon roll with palm hearts in a blue sauce: Palm hearts rolled in slices of smoked salmon and served in a blue cheese and crème fraîche sauce. A delicious and tasty way to enjoy the fatty acids found in salmon.

-Exotic salad: a delicious mixture of palm hearts, diced pineapple, maize and rice for a dazzling and nutritionally balanced salad, filled with vitamins, fibre and minerals!

>> See all of the foundation’s recipes