Palm hearts

Palm hearts

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From
Encyclopedia of Food and Cookery

The pale, tender hearts of the cabbage palm. In many tropical climates these are available fresh. For visitors from more temperate climates who have a cabbage palm in the garden at home, it is intriguing to see these little palms cut down for the delicate, creamy white hearts that find their way to the table – each palm tree has but one heart!

Tinned palm hearts are available in most delicatessens, and may be used as a garnish or in a mixed salad with a variety of salad greens, or as an appetiser salad. They may be served whole, halved lengthways or cut into circles.

Salad of Palm Hearts: Drain tinned palm hearts, halve or slice, toss with Vinaigrette Dressing and chill. Line bowl with washed and dried salad greens, arrange palm hearts on top and pour over dressing. Garnish with fresh herbs, slivers of pimiento, peeled prawns (shrimp) or strips of ham.

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