Palm heart

Palm heart sold in a tin or jar is already cooked, so you can drain and eat it straight away. Rinse it if you want to remove some of the briny taste.

Trim away the tough outer layers until you reach the pale, tender centre, then slice it. Keep cut pieces in water with a little lemon juice while you prepare them to slow browning.

Refrigerate leftovers in a covered container, ideally submerged in their brine, and use them within three to four days. Don’t store them in an opened tin.

Its mild, slightly nutty flavour works well with lemon or lime, olive oil, herbs and crunchy vegetables. Add sliced palm heart to salads, or use it in a Brazilian-style salada de palmito.

Yes. Pat drained pieces dry, brush them with oil and grill or griddle them over medium-high heat for about two to three minutes per side, until lightly browned. You can also coat slices in batter and fry them until crisp.

For a salad, try artichoke hearts: they have a more pronounced, tangy flavour but a similarly tender texture. For a milder, firmer bite in cooked dishes, use thick slices of asparagus.

Palm heart is the tender inner core of certain palm stems, not the fruit. It is also called heart of palm or palmito.

Choose pieces that look pale and hold their shape, rather than broken or mushy. Whole hearts are convenient for slicing; pre-cut pieces are handy for salads.