Miel de palma

Miel de palma (palm honey) is a sweet syrup produced from the sap of the Canarian Palm tree ("Phoenix Canariensis") in La Gomera in the Canary Islands. [http://www.bienmesabe.org/noticia_impresion.php?id=24901&t=-1&s=0 bienmesabe.org, "La Gomera. La cultura de la palma" (in Spanish)] ]

Production

The sap, known as "guarapo", itself a refreshing drink, is collected from a bowl-shaped depression cut into the crown of the tree.

As guarapo spoils quickly in sunlight, the harvesting is done overnight. In the evening, the "guarapero" (farmer) climbs to the top of the tree, often using a ladder, and uses a sharp knife or chisel to trim the bowl to remove surface crust and open the pores. Early the next morning, he returns and collects the accumulated guarapo from each tree, ten or more litres, into buckets. The harvested guarapo is then brought to, or collected by, a local processing plant, or may be processed on site. Processing involves boiling the guarapo for several hours until it is reduced by about 90% to a dark brown syrup, and packaging it, typically in glass jars. [http://www.pellagofio.com/?q=node/370 pellagofio.com, "De la savia de las palmeras, un jarabe llamado ‘miel’" (in Spanish)] ]

After about four to five months of being harvested every day, during the period January to June, a tree needs five years to recuperate before it is used again.

Most guarapo and miel de palma production occurs in the municipality of Vallehermoso on La Gomera.

Uses

Miel de palma is used to accompany many pastries and desserts, such as pancakes and ice cream. It is also traditionally used on La Gomera for general medicinal purposes.

References

External links

* [http://egomera.de/phpBB3/miel-de-palma-palmenhonig-t256.html Photo-series showing the production of miel de palma]