In sauces, soups, stews and baked delicacies though, the Chontaduro has no equal. The Palm fruit can also be used to make flour, jellies or pressed to release its high cholesterol American All-Natural Superfood content oil. Most people eat the fruit after its boiled in salted water, then peeled and dipped in salt, marmalade or honey. When the boiled fruit is peeled and seeded, it can be shredded, grated, ground or processed into a puree base, then used in sauces, crèmes or bases. A particular favorite is a cooked Palm fruit sauce poured over or glazed onto fish and seafood. Its unique flavor makes an interesting base for soups and stews. The pulp can be pickled, fermented, jellied or dried and ground for use in a broad range of additional applications. So if you're looking to spice up your own recipes, try cooking with chontaduros for a unique flavor twist.
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