Guarapo is the liquid (sap) that is extracted from the Canarian Palm (Phoenix canariensis). Its viscous consistency makes clear its high concentration in sugar, in fact it could be said that it resembles flower honey although with a touch of less density.
To obtain palm honey, the guarapo must be cooked slowly to remove water and impurities. Once the process is finished, a “liquid gold” is obtained, which is used both in baking and to season some meats. Centuries ago its function was medicinal, in fact in La Gomera the same process of obtaining guarapo has been followed for more than 5 centuries. We try palm honey with fried eggplants but we recommend bathing a good white gum cheese.
