WE ARE HEARTS OF PALM...




Know Your Heart's of Palm
Hearts of palm are exactly that, the heart of a palm tree. These particular palm trees, the Sabal Palmito thrive in Central and South America. Long before Columbus stumbled upon the new world the Carib Indians used the bark and leaves to build houses. They also ate the nuts of the mature trees and used the core (heart) of the young plants. Later the hearts of palm were called “swamp cabbage” by native Floridians and was a food source for poor people during the Depression. But, soon everyone found that the wonderful tenderness and delicate nature of it’s flavor was too much to resist and “swamp cabbage” became the “millionaires salad”.

Today this tree is grown commercially and at the age of 12 months it is harvested and packaged for consumer use.

The hearts of palm comes ready to use. It serves as a great snack right out of the package or can be included in any number of recipes.Try dipping them in your favorite sauce or enjoy them in their natural state.


Hearts of Palm Nutrition Facts.
Average nutritional values per 100g of hearts of palm:
Calories 35
Carbohydrates 4.1g
Fat 0.7g
Protein 2.7g
Fiber 4.3g


Hearts Of Palm Recipes
HEARTS OF PALM DIP
1 package of hearts of palm
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup chopped green onion
1/4 cup sour cream
3/4 cup mayonnaise

Preheat the oven to 350 degrees. Lightly grease a glass pie plate.In a medium bowl, mix together all of the ingredients. Spread into the greased pie plate.Bake uncovered for 20 minutes, or until light brown and bubbly. serve with crackers or Melba rounds.


HEARTS OF PALM SALAD
2 packages of hearts of palm
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 tbsp chopped parsley
1 tbsp fresh lemon juice
1 tbsp dijon mustard
2 tbsp chicken broth
1 tbsp olive oil
ground pepper to taste
very small amount of salt
lettuce leaves

Cut hearts of palm into 1/2 inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley. In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt and pepper. Line a serving bowl with the lettuce leaves. Then spoon the salad mixture on top and serve.


< Back To Fugly Fruits >




© 2008 Fugly Fruits -- All rights reserved.