Today I planted a peach palm. It’s a clumping type palm that’s mostly cultivated for it’s heart of palm which is the inner core of the stalk. It’s crunchy and tender, mostly flavorless, and high end restaurants put it on their menus. Heart of palm is a big part of central and south American cuisine.
The fruits are also edible and mostly why we want to grow it in the first place. I’ve eaten it only a couple times usually in stews or curry and the fruit is starchy with a chestnut flavor. It’s also really filling and I look forward to cooking with it in what… 8 years?
Apparently this is a John Mood strain and while it’s more desirable to have a thornless one this one seems to have thorns.
But we’ll find out more when it gets bigger. Just gotta try it right? Behind the peach palm is a jacaranda and abiu we planted 3 years ago.
Originally posted on 2021-01-15, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.