Palm hearts are ivory or pale straw in color. Many people don't know how they taste. They are firm to hold but have a tender and delicate flavor with a subtle sweet taste. Fresh ones can be somewhat crispy and crunchy but canned ones that are normally available, seem to be soft. The core portion is definitely sweeter and more tender. Palm hearts are cut into chunks before selling them fresh or canning them. In the South American food recipes, hearts of palm are used extensively in salads or other dishes. They are also used in fruit recipes and desserts to get a distinct taste. You can also use sautéed or tossed palm hearts in Italian pastas. In addition to the above, if you end up getting them fresh, you can have many hearts of palm recipes by baking, boiling, stir frying, braising, and steaming it. Palm hearts are also used as a topping on pizzas and in sandwiches in Brazil and South America and in some parts of the United States. Although, it is still considered a delicacy or a luxury food. Dip Recipe Ingredients

• 1 can, hearts of palm (chopped)
• 1 cup, shredded mozzarella cheese
• 1 cup, grated Parmesan cheese or grated asiago cheese
• ¾ cup, mayonnaise
• ½ cup, fat-free sour cream (also instead of mayonnaise for a low fat dip)
• 5 garlic cloves
• ½ cup, fresh cilantro (chopped)
• 1 cup, chopped green onion
• ½ cup, chicken stock or vegetable stock
• Salt - as per your taste
• Any other herbs or chopped spinach if you like

Method Preheat the oven to 350 °F for 15 minutes. Grease a glass container or pie plate. In another container, mix the mozzarella, mayonnaise, garlic, chicken stock, palm hearts, onion, cream, salt, and stir till it blends well. Then, add the cilantro, herbs, and spinach. Top it up with the Parmesan cheese and spread evenly in the glass container or pie plate. Leave it uncovered inside the oven and bake for 20-25 minutes until you see bubbles or a light brown color. Salad Recipe Ingredients

• 1 can, medium-sliced hearts of palm
• 5 garlic cloves
• 2 chopped green onions
• 2 chopped tomatoes
• 1 cup, grated Parmesan cheese
• ¾ cup, fresh basil (chopped)
• 2 tablespoons, extra virgin olive oil
• 1 tablespoon, sliced black olives
• 1 tablespoon, sliced green olives
• ¾ cup, boiled corn
• 1 tablespoon, walnuts
• 2 tablespoons, fresh lemon juice
• Salt - as per your taste

Method Mix the hearts of palm, olives, garlic, corn, walnuts, and salt in a bowl. Then, add the lemon juice and the olive oil and mix well till all the ingredients blend together. Top it up with the grated Parmesan cheese and allow it to sit at room temperature for about 45 minutes or an hour and serve fresh. Note that all the above are primary ingredients for the salad. I recommend that you can add some chopped cilantro, cabbage, spinach, dill leaves, artichokes, steamed green beans, steamed asparagus, orange slices, chopped pineapple, strawberries, blue or black berries, grapes, avocado, steamed broccoli, lettuce, and may be cucumber, if you want a totally vegetarian salad. Soup Recipe Ingredients

• 5 garlic cloves
• Chopped tomatoes, spinach, cilantro
• Any other vegetables that can be used in a soup
• 1 can, hearts of palms
• 2 tablespoons, of butter
• 1 medium-sized chopped onion
• 2 cups, chicken broth or vegetable stock
• 2-3 tablespoons, whipped cream or heavy cream
• 1 cup, milk
• Salt and white/black pepper to taste
• ½ cup, diced celery
• ½ cup, white wine (optional)
• 1 peeled and diced avocado and lemon slices for garnish
• 1 teaspoon, dried basil and oregano (optional)

Method Melt the butter in a saucepan on medium heat. Add the garlic, celery, basil, and onion and fry till it becomes golden brown. Add the palm hearts, veggies, broth, and wine and bring it to a boil. Add the milk and the cream and bring to a boil again and turn off the heat. Add salt and pepper and stir well. Serve hot or cold and garnish with diced avocado and slices of lemon.