Palm honey

Palm honey from the Canary Island date palm

As palm honey ( span. Miel de Palma ), the thickened sweet juice of different palm species referred. It is made z. B. from the juice (bleeding juice) of the date palm , the honey palm or the coconut palm . When sprouting, the palms produce a sweet sap. In order to win it, the upper fronds are cut off and the upper layer of the interface scraped off until the palm sap (span. Guarapo ) begins to flow. A palm tree supplies around 15 liters per night over a period of around four to five months; During the day, the collected juice is boiled in large kettles and thickened into a thick syrup. The taste of this syrup is somewhere between maple syrup and sugar beet syrup . The massive deprivation of nutrients requires a break of several years between harvests.

Palm honey (Miel de Palma) may not be sold under this name within the European Union ( EU ), as “honey” (Miel) can only be used to describe the product of bees. The permitted name is "Sirope de palma".

See also

• Palm sugar
• Palm wine

Web links

• Video: Extraction of palm honey in the Ocoa Valley . Institute for Scientific Film (IWF) 1973, made available by the Technical Information Library (TIB), doi : 10.3203 / IWF / E-1812 .

Individual evidence

1. ↑ En defensa de la denominación "miel de palma". Academia Canaria de La Lengua, March 22, 2014, accessed February 25, 2016 (Spanish).