Once referred to as “swamp cabbage,” hearts of palm took a turn for the gourmet in the 1950s. They come from the innermost portion of the cabbage palm tree, which grows in South and Central America. Many grocery stores carry canned or jarred versions. Fresh, they are smooth and white, crisp yet creamy, and slightly tart. Use them in salads with seafood, corn, papaya, and/or avocados.