The heart of palm is a food obtained from the region close to the apical meristem, from the interior of the petioles of the leaves of certain species of palm trees popularly, the `core` of the palm. It is a white cylinder containing the leaf and vascular beginnings, still soft and not very fibrous. The hearts of palm are preserved in brine and eaten cold with salads or cooked in different recipes.
The extraction of palm hearts from certain palms, such as Juçara and Royal Australian Palm, implies the death of the palm, once its apical meristem is eliminated. Therefore, even with its introduction to cultivation, the extraction of palm heart in nature has put at risk the species from which it is obtained, especially the species Euterpe edulis palmito juçara, the most sought after species. The peach palm heart has been used as an alternative to reduce the threat of extinction of the Daiuto Palmiteiro.
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