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Palm hearts

Firm, creamy-coloured, delicately-flavoured inner parts of palm tree shoots.

These actually come from the top of the tree, and a tree only produces one each year, as its new growth. When removed the tree dies, so 'hearts' are only removed from less valuable trees - generally those getting too tall to easily service. Good for a crisp texture in stir-fries. See 'Dates'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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