Chontaduro y Pixbae
Chontaduro o Pixbae
Cooking this fruit from the hearts of palm tree is the best. This delicacy can be eaten with salt or honey. I bought two large bunches, one greener than the other so I can cook them weeks apart. They served as my decoration for the my husband´s birthday party.
To cook this fruit, remove them from the branch and cover them with water, add 1 talespoon of salt, cover and cook over medium low heat for 2 hours or until tender.
Click on the title for the recipe!!!
Pachi´s Blog en Creative Culinary
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Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.