Palm hearts are the tender shoots or buds of various types of palm trees. The shoots are cut to a uniform size, peeled, and either eaten raw, if they are very young and tender, or cooked in salted water until tender. Peeled palm hearts are ivory coloured and have a very delicate flavour somewhat similar to ASPARAGUS and .
In the United States and Western Europe, canned peeled palm hearts are more readily available than fresh ones – and easier to use.
Palm hearts may be served cold in a salad or on their own with MAYONNAISE, VINAIGRETTE DRESSING or a cold sauce, or hot with savoury sauces, vegetables or meat.