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I hoard BoldBites ingredients in my cupboard, some of which I’ve had even before I started this blog; Hearts of Palm is one of them. My mom gave me 2 cans, saying they were PopPop’s favorite. I guess I held on to them for so long because I thought one day I’d be brave enough to try them for PopPop’s sake. Welp, that day has come since it’s one of the few Whole30-approved ingredients I have.
I recently went to a restaurant that had hearts of palm in their house salad. Must’ve been a sign. During my researched I was shocked to see how versatile they are in cooking. You can top them on pizza, fry them like crab cakes, or mash them into a dip!
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Names: hearts of palm, palmito, chonta, swamp cabbage, or peach palm
History & Culture: Hearts of palm has been eaten for thousands of years–prior to Christopher Columbus’s arrival in the New World. Today it is a staple ingredient found in Brazilian and Floridian cooking. It is the core in the stem of a palm tree. Harvesting is done when the palm tree reaches a certain height and diameter, which is appropriate for quality and freshness.
Plant: palm trees
Origin: South America
Benefits: improves digestive health, assists in calcium strengthening, regulates blood pressure
Nutrition: fiber, potassium, iron, zinc, vitamin B6
Calories: 1/2 cup = 25 calories
Replaces: artichoke or asparagus
WHERE TO BUY
Store: near other canned-vegetables or, the in international section
- soft with a slight crunch
- briny but mild
- tastes kinda like pee
- very mild
- they’re pretty healthy for you, lots of nutrients (probably why PopPop liked them–he was a doctor)
- not particularly exciting for the palate
- very very salty
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How it’s Made: harvest & canning