Palm heart, pineapple and corn salad


  • Serves 8 - 10 people

If you can't find sustainable fresh palm heart, use jicama instead. It's important to add the right amount of salt, because it really brings out the most amazing flavour in the pineapple and lime.

  • 2 corn cobs, kernels removed
  • 1 pineapple, halved
  • 2 palm hearts, diced, tough outer part discarded
  • 2 golden shallots, thinly sliced
  • Juice of 3 limes
  • 1 jalapeño, finely chopped
  • 1½ cups (loosely packed) coriander, coarsely chopped
  • To taste ground chilli
01   Blanch corn kernels in a large saucepan of boiling salted water until tender (1-2 minutes), drain well and set aside to cool.
02   Cut a criss-cross pattern into pineapple flesh, leaving a 1cm border, scoop out diced pineapple and place in a bowl. Add palm heart, shallot, lime juice, jalapeño, corn, 1 tbsp water and 2 tsp sea salt flakes to bowl, toss to combine, gently toss in coriander, then spoon into pineapple. Sprinkle with ground chilli to taste and serve.
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