The wonderfully unique pejibaye, or peach palm fruit in English, is one of Costa Rica's must-try foods. The fruit is harvested in large hanging clusters from the tops of a particular variety of palm tree known as Bactris gasipaes.
Hereof, what is peach palm fruit?
The pejibaye—also known as pejivalle or peach palm—is ubiquitous in Costa Rica (which hosts an entire festival dedicated to its glory) and some other parts of Central and South America. It's a fruit that grows in large clusters on the same plant responsible for another of my favorite foods, hearts of palm.
What is a peach palm heart?
Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees (notably coconut (Cocos nucifera), juçara (Euterpe edulis), Açaí palm (Euterpe oleracea), palmetto (Sabal spp.), and peach palm). Since harvesting is still labor-intensive, palm hearts are regarded as a delicacy.
How do you eat a peach palm fruit?
The tall spiny palms mean that harvesting requires some skill! Pejibaye skin ranges from yellow through to red and the fruit needs considerable boiling before eating. People usually boil them in their skins for a few hours, peel them, remove the stone and then eat them with mayonnaise or salt and lemon.
Are heart of palm good for you?
Hearts of palm are a good source of many nutrients. They contain protein and fiber, and high in vitamin C and vitamin B6, calcium, niacin, phosphorous and zinc. Not that many vegetables are high in protein, so this is good to know, especially for vegetarians. They also low in calories; about 40 calories in a cup.