Hearts of palm are one of those ingredients that sit quietly in the canned vegetable aisle until you discover what they can actually do. Crisp, mild, and a little briny, these pale little cylinders shred into “crab,” slice into salads, and fry up crunchy enough to fool anyone expecting calamari. They taste like a cross between artichoke hearts and tender asparagus, which makes them one of the most flexible pantry staples around.
If you’ve only ever tossed a can into a green salad, you’re missing most of what hearts of palm can do. They hold their shape in soups, soak up citrus in ceviche, and shred beautifully for sandwiches and cakes that mimic seafood without a trace of fish.
This collection covers 19 ways to cook with them, from weeknight pasta to dinner-party appetizers, plus real tips on prepping and storing the canned stuff once you crack it open.
1. Vegan Hearts of Palm Crab Cakes
Shredded hearts of palm makes a crab cake that’s crisp outside and tender inside, with real texture in every bite. Mix 2 cans (14 oz each) drained and shredded hearts of palm with ½ cup breadcrumbs, 2 tablespoons vegan mayo, 1 teaspoon Old Bay, and a squeeze of lemon. Form into 6 patties and pan-fry in olive oil over medium heat, 4 minutes per side, until golden. Serve with tartar sauce. For more seafood swaps, check out our best imitation crab recipes.
2. Hearts of Palm Ceviche
Citrus-marinated hearts of palm makes a bright, refreshing ceviche that’s ready in under 30 minutes. Chop 2 cans hearts of palm, 1 diced tomato, ¼ cup red onion, 1 jalapeño, and ¼ cup cilantro. Toss with the juice of 3 limes and 1 lemon, plus salt to taste. Chill 20 minutes before serving with tortilla chips. The acid “cooks” the texture just enough to turn it tender and tangy, a sharp contrast to its usual firm bite.
3. Hearts of Palm, Avocado, and Tomato Salad
This salad pairs creamy avocado with crisp hearts of palm for a simple, satisfying bowl of contrasts. Slice 1 can hearts of palm, 1 avocado, and 1 cup cherry tomatoes in half. Toss with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, salt, and pepper. Serve over greens or on its own. Browse our best salad recipes for more pairings like this one.
4. Vegan Hearts of Palm Lobster Rolls
Shredded hearts of palm tossed in a buttery dressing make a convincing stand-in for lobster salad. Shred 2 cans hearts of palm, then mix with 2 tablespoons melted vegan butter, 2 tablespoons vegan mayo, 1 teaspoon Old Bay, and a squeeze of lemon. Pile into toasted split-top buns with lettuce. Check our best sandwich recipes for more handheld ideas.
5. Crispy Hearts of Palm Calamari
Sliced into rings and fried, hearts of palm turns remarkably crunchy and mimics calamari’s bite. Slice 2 cans hearts of palm into rounds, dredge in ½ cup flour, 1 egg wash, and 1 cup panko mixed with 1 teaspoon paprika. Fry in 350°F oil for 2 to 3 minutes until golden. Serve with marinara or lemon aioli for dipping.
6. Hearts of Palm Tuna Salad Sandwiches
Mixing hearts of palm into tuna salad adds crunch and stretches the dish further without losing flavor. Combine 1 can tuna, 1 chopped can hearts of palm, 3 tablespoons mayo, 1 tablespoon diced celery, and a squeeze of lemon. Spread on toasted bread with lettuce. For more ways to use canned tuna, see our best tuna recipes.
7. Lemon-Garlic Hearts of Palm Pasta
Sliced hearts of palm turns silky in a garlicky lemon sauce, soaking up flavor like a tender vegetable noodle. Cook 8 oz pasta, then sauté 2 cloves minced garlic in 3 tablespoons olive oil with 1 sliced can hearts of palm. Toss with pasta, ¼ cup pasta water, the juice of 1 lemon, and ¼ cup Parmesan. For a creamier version, borrow techniques from our creamy garlic parmesan pasta recipe.
8. Hearts of Palm and Artichoke Dip
This warm, cheesy dip gets extra body from chopped hearts of palm folded in with the artichokes. Mix 1 can chopped hearts of palm, 1 can chopped artichoke hearts, 8 oz cream cheese, ½ cup mayo, and 1 cup shredded mozzarella. Bake at 375°F for 20 minutes until bubbly. Serve with crackers or toasted baguette slices.
9. Hearts of Palm and Black Bean Tacos
Diced hearts of palm adds a crisp, juicy bite to black bean tacos that’s easy to love even if you’re not vegan. Sauté 1 chopped can hearts of palm with 1 can black beans, 1 teaspoon cumin, and 1 teaspoon chili powder for 5 minutes. Spoon into warm tortillas with salsa and avocado. It’s a nice companion to our zesty spicy shrimp tacos with avocado for taco night variety.
10. Hearts of Palm and Chickpea Salad
Chickpeas and hearts of palm together make a hearty, protein-packed salad with a satisfying bite. Combine 1 can chickpeas, 1 sliced can hearts of palm, ¼ cup diced red onion, and ¼ cup parsley. Dress with 3 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper. Chill before serving for the best flavor.
11. Hearts of Palm Pizza with Olives and Artichokes
Sliced thin, hearts of palm brings a mild, briny note to pizza that plays well with olives and artichokes. Top a 12-inch pizza crust with ½ cup sauce, 1½ cups mozzarella, 1 sliced can hearts of palm, ¼ cup sliced olives, and ½ cup chopped artichoke hearts. Bake at 450°F for 12 to 15 minutes until the crust is golden.
12. Baked Hearts of Palm with Parmesan Breadcrumbs
Baking whole hearts of palm under a crust of Parmesan and breadcrumbs turns them into a warm, savory side. Arrange 2 cans drained hearts of palm in a baking dish, drizzle with 2 tablespoons olive oil, and top with ½ cup breadcrumbs mixed with ½ cup Parmesan. Bake at 400°F for 15 minutes until golden on top.
13. Hearts of Palm and Quinoa Salad with Lime Dressing
Quinoa and hearts of palm come together in a zesty, filling salad with a bright lime kick. Combine 1 cup cooked quinoa, 1 sliced can hearts of palm, ¼ cup diced bell pepper, and ¼ cup cilantro. Whisk 2 tablespoons olive oil with the juice of 2 limes and toss through. Serve chilled or at room temperature.
14. Creamy Hearts of Palm Soup
Puréed hearts of palm makes a velvety soup with a flavor somewhere between artichoke and leek. Sauté 1 chopped onion in 2 tablespoons butter, add 2 cans hearts of palm and 3 cups vegetable broth, and simmer 15 minutes. Blend until smooth, then stir in ¼ cup cream. Season with salt and white pepper. For more warm bowls, see our homemade soup recipes.
15. Hearts of Palm Empanadas
Diced hearts of palm filling gives these empanadas a juicy, savory center wrapped in flaky dough. Sauté 1 chopped can hearts of palm with ¼ cup diced onion, ¼ cup corn, and 1 teaspoon cumin. Fill 12 empanada discs, fold and crimp, then bake at 400°F for 18 to 20 minutes until golden brown.
16. Hearts of Palm and Mushroom Risotto
Sliced hearts of palm adds a tender bite to creamy mushroom risotto without overpowering the dish. Sauté 8 oz sliced mushrooms in 2 tablespoons butter, then stir in 1½ cups Arborio rice. Add 4 cups warm broth gradually, stirring until creamy, about 20 minutes. Fold in 1 sliced can hearts of palm and ¼ cup Parmesan at the end.
17. Hearts of Palm Caprese Skewers
Threaded onto skewers with mozzarella and tomato, hearts of palm rounds out a classic caprese with extra crunch. Skewer 1 sliced can hearts of palm, 12 cherry tomatoes, and 12 mozzarella balls with fresh basil leaves. Drizzle with balsamic glaze before serving. For the full flavor pairing, see our fresh caprese salad with balsamic glaze.
18. Hearts of Palm and Corn Chowder
Sweet corn and tender hearts of palm make a chowder with a nice contrast of textures in every spoonful. Sauté 1 chopped onion in 2 tablespoons butter, then add 2 cups corn, 1 chopped can hearts of palm, and 3 cups vegetable broth. Simmer 15 minutes, then stir in ½ cup cream. Season with salt, pepper, and a pinch of smoked paprika.
19. Hearts of Palm, Cucumber, and Citrus Salad
Crisp cucumber and juicy citrus segments make this salad taste like a bite of summer any time of year. Combine 1 sliced can hearts of palm, 1 sliced cucumber, and the segments of 1 orange and 1 grapefruit. Dress with 2 tablespoons olive oil, 1 tablespoon rice vinegar, and a pinch of salt.
Tips for Preparing Canned Hearts of Palm
Rinse canned hearts of palm before using them, since the brine can taste sharp and overly salty straight from the can. A quick rinse under cold water softens that edge without washing away the mild, tangy flavor underneath.
Pat them dry before slicing or shredding, especially if you plan to fry or bake them. Extra moisture keeps breading from crisping and waters down dressings in salads.
For shredding, pull the pieces apart by hand along their natural rings instead of chopping with a knife. This gives dishes like crab cakes or lobster rolls a flakier, more authentic texture.
If a recipe calls for firm slices, choose thicker hearts of palm from the bottom of the stalk. The thinner tips near the top turn softer and work better in soups or purées.
Taste a piece straight from the can before seasoning anything. Brands vary in saltiness, and adjusting your seasoning early saves you from an overly salty finished dish.
How to Store Leftover Hearts of Palm
Store leftover hearts of palm in an airtight container covered with fresh water, not the original canning liquid. Change the water every day or two to keep them tasting clean and crisp.
Refrigerated this way, they stay good for about four to five days. Check for sliminess or a sour smell before using, since those signs mean it’s time to toss them.
Cooked dishes made with hearts of palm, like soups or risottos, store the same way as any similar leftovers: in a sealed container in the fridge for three to four days. Reheat soups and chowders gently on the stove so the hearts of palm don’t turn mushy.
Freezing is not recommended. The texture turns watery and limp once thawed, losing the crisp bite that makes hearts of palm worth cooking with in the first place.
