The corozo palm tree reaches a good height.
In its middle section, it grows the clusters of corozos.
The corozos are protected by long thorns.
When the time of harvest comes, the corozos begin to fall.
The corozos are washed and then are ready to be cooked in water.
The most common recipe includes guanabana leaves.
Sugarcane honey is another of the ingredients of the recipe.
A bit of salt completes the preparation.
The corozos, soaked in water with the mix of ingredient, are then cooked.
The last step is to peel the cooked corozos before eating them.
The corozo grows in clusters from a thorny palm tree found in the tropical rainforests of Central America and Northern South America.
There are several ways of consuming the corozos. A common one is to cook them in water together with guanabana leaves, surgarcane honey and salt. After cooked, you peel and eat them as snacks. In Chiriqui Province, locals make big balls with several grounded corozos and then dilute the balls in water to make a drink.
We invite our readers to try the corozo, which is less popular than its relative known as pixbae, but still a important part of tradicional gastronomy of Panama.