ENTRY: guariroba
CLASS: noun
SCIENTIFIC NAME: Syagrus oleracea
EQUIVALENT: guariroba palm heart
DEFINITION: Slightly bitter heart of a palm tree of the same name, used in the preparation of savory dishes such as arroz com guariroba and empadão goiano.
EXAMPLE: If using canned or jarred guariroba, you can use it as is. If using fresh guariroba, you must first boil it for 40 minutes, changing the water frequently to reduce bitterness.
SOURCE: Brasil: Gastronomia, Cultura e Turismo
COMMENT: Guariroba is appreciated especially in the states of Goiás, Mato Grosso and Minas Gerais. The cut pieces of guariroba must be kept in cold water not to darken before being boiled.