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.
