Palm Honey is not bee-honey. It the syrup obtained from the sap of the native Canarian palm (Phoenix canariensis). As Canarius.com started to work online, this unique product soon became the best-seller of the shop. This is because our website is visited both by plant-lovers and by people interested in the Canarian foods and cuisine. We plan to improve our offer in 2010 by adding new types and sizes of Palm Honey.
Palm Honey is typical from the island of La Gomera and can be used in many ways. It is darker than typical bee-honey, less dense and richer in vitamines. The unique aroma is reminiscent of maple syrup. About 10 liters of fresh palm sap are needed to produce one liter of this sought after product. Sap extraction is done manually by climbing tall palms one by one, processing is done in small and clean official factories, without artificial ingredients. So, it is relatively expensive if compared to bee honey, even on the local market. It is collected in a sustainable way as the native palm is not killed when the honey is extracted. Just as bee honey it is used as a sweetener for tea and other hot drinks. It is often spread on fresh cheese or traditional desserts, such as Leche Asada, Frangollo, Quesillo, or as a topping for Banana Flambe. It is mixed with the Canarian roasted flour called “gofio” and served as a delicious dessert. Some Canarian restaurants use it as a topping for salads and meat. CANARIUS offers different types of Gofio and Frangollo, which can be combined with Palm Honey. You can also buy living plants of Phoenix canariensis, the palm species that is used to make this unique “honey”. It is native to the Canary Islands but it is resistant to moderate frosts and grows as a fine ornamental palm.
The Canary Islands are home to typical dishes and ingredients, always linked to the unique environment. Ingredients are provided by the rich Canarian Agriculture, that is specially diverse because it is blessed by a climate which is both Subtropical and Mediterranean. Mojo (pronounced mo-ho) is a sauce which may be orange, red, or green depending on its ingredients. Mojo often has some garlic and can be moderately spicy. Red mojos are often used on meat, while green mojo is chiefly served with fish. Both are served with bread or stewed potatoes. Canarian mojo is often considered the father to all mojos of Latin America, especially Cuba, due to heavy Canarian emigration.
Canarian Mojos are traditionally handmade with fresh ingredients
One very typical product is gofio, a flour obtained by grinding roasted cereals. Gofio is converted into various dishes or added to many foods. It is mixed with warm milk as a drink for breakfast, as well as made into a dough-like food and eaten alongside meals. Some foods are dyed yellow, using a local azafran (saffron) as food colouring. Goat cheese is manufactured in many ways. Fresh white cheese has a light flavour and it is often served with mojos or gently topped with bee-honey or palm-honey. Canarian Bee honey is unique, just like the endemic flowers visited by the bees. Palm-honey is the concentrated sap of the native palm species, extracted by a millenary technique. Both bee-honey and palm-honey are used in many ways to prepare different dishes of the local cuisine.
A sweet indulgence is frangollo, It is a paste made from maize flour, sugar, grounded almonds and raisins. Tropical fruits are commonly grown on the islands. Some are grown on a very large scale. The most widespread is the banana, followed by mango, avocado, Figs and Cactus Figs (Opuntia ficus-indica). Fruits are processed by local manufacturers in order to prepare delicious jams with or without sugar.
Visit our shop. Canarius offers a wide range of Canarian Foods and Drinks. We also ship living plants of exotic fruit trees, so you can grow your own flavours at home.
Avocado is part of the typical Canarian salad.