How to Prepare Fresh and Canned Heart of Palm
Heart of palm requires little beyond a rinse and a sharp knife, but its texture depends on how you handle it. For canned, treat it as a ready-to-eat vegetable that benefits from a quick cold-water rinse to remove the briny tang. For fresh, the challenge is peeling away the tough, fibrous outer layers until you reach the tender, ivory core that slices cleanly.
Texture is everything.
The inner core is buttery and soft, while the outer layers remain woody regardless of the cooking method. When in doubt, peel more.
- chef's knife
- paring knife
- colander
- cutting board
What goes in.
- 1 can (14 oz)heart of palm, packed in water
- 2 tbsphigh-quality olive oil
- 1lemon, juiced
- to tasteflaky sea salt
Managing the fibers
Always use a sharp, non-serrated chef’s knife to slice heart of palm. A dull blade will crush the delicate structure and cause it to shred rather than hold its round shape.
The method.
Rinse the heart of palm
Drain the can into a colander. Rinse thoroughly under cold running water for 30 seconds to wash away the packing brine.
Dry completely
Lay the stalks on paper towels and pat them dry. Surface moisture prevents oil and seasonings from adhering properly.
Slice into rounds
Place the stalk on your board. Cut crosswise into 1/2-inch thick discs. If you encounter a hard, woody core, stop slicing and trim that segment away.
Season
Toss the rounds gently in a bowl with olive oil, lemon juice, and sea salt. Let them rest for five minutes before serving.
Other turns to take.
Seared
Heat a cast-iron skillet over medium-high heat with a splash of oil. Sear the rounds for two minutes per side until they develop a light, golden-brown crust.
Grilled
Keep the stalks whole and brush with oil. Grill over medium-high heat for 3-4 minutes, rotating until char marks appear, then slice.
When it doesn't go to plan.
If the heart of palm feels too firm to slice easily, soak the whole stalks in ice water for 20 minutes to restore crispness.
Pair with avocado or citrus segments to balance the natural acidity of the palm.
Avoid over-tossing in salads; the rings break easily if handled too roughly with heavy dressing.
The ones that keep coming up.
Can I eat heart of palm raw?
Yes, once rinsed, it is ready to eat. It carries a subtle crunch similar to white asparagus.
Why is my heart of palm mushy?
It was likely over-processed in the can or left in an acidic marinade for too long. Keep the marinade separate until the moment you serve.