Palm syrup

Production in the Canary Islands

On the island of La Gomera, most guarapo and miel de palma come from the municipality of Vallehermoso. The sap is taken from a bowl carved into the palm’s crown. Because sunlight quickly spoils the guarapo, farmers harvest it at night. Each evening during the season, a guarapero climbs to the treetop—often with a ladder—and uses a knife or chisel to freshen the bowl, scraping off the crust and opening the pores.

He then sets a bucket under a pipe or channel leading from the bowl. Early the next morning, he returns to collect the buckets, each holding ten liters or more. The sap is either taken to a local processing plant or boiled on site. Several hours of boiling reduce the liquid by about ninety percent, producing a dark brown, rich syrup that is packed in glass jars.

Over time, palm syrup tends to thicken and crystallize. After four to five months of daily harvesting, from January to June, a tree needs five years to recover before it can be tapped again.

Uses

Palm syrup is a sweetener for pancakes, ice cream, and other desserts, and is common in Southeast Asian cuisine. In West Bengal, it is called jhola gur and is only available during winter. Its rich, molasses-like flavor also balances spicy curries. On La Gomera, palm honey is combined with parra to create Gomerón, and the syrup is used there for general medicinal purposes.