Hearts of palm

Hearts of palm are the tender, edible interior of the marrow from certain species of palm trees, especially the royal palm. This ingredient is characterized by its soft and crunchy texture, with a delicate, slightly sweet and fresh flavor, making them very versatile in the kitchen.

The origin of hearts of palm is found primarily in the tropical regions of Latin America, from Brazil to Central America, where they have been traditionally consumed in the local diet. Today, they are also cultivated and commercialized in other parts of the world due to their popularity.

Regarding their properties, hearts of palm are low in calories and fat, but rich in dietary fiber, vitamins such as vitamin C, and minerals like potassium and iron. This makes them a healthy and nutritious food, ideal for salads, side dishes, and both cold and hot dishes.

In different Hispanic American countries, hearts of palm go by various names or synonyms, such as palmitos (very common in countries like Colombia and Argentina), palmitos de palma, and in some regions they are simply called palma.

Thanks to their mild flavor and versatility, hearts of palm are a highly valued ingredient in the preparation of salads, appetizers, and gourmet dishes in Latin American and world cuisine.