Pejibaye is calorie-rich palm fruit. You can spot it markets or on roadside fruit stands as a handsome cluster of multicolored golf ball sized spheres – yellow, orange, red green or striped: or they may appear floating in a caldron of water in which they have been boiled. “Crema de pejibaye” soup has the flavor of chestnut purée and Japanese pumpkin. The ingredients are cooked and puréed heart of palm, reduced cream, salt and pepper. It is so rich that a little too much reduction of cream renders it nearly inedible. Absolutely “no-no” for dieters. Prepared properly, it is among the best of the world’s cream soups.

Here’s the secret ingredients list & preparation from Tatiana Coto, a local food-stylist whose famous recipes are now compiled on her book “Costa Rica: The Best Recipes”

Crema de Pejibaye – Palm Fruit Soup

6-8 servings


18 pejibayes (cooked, peeled and very finely chopped)

1.4 liters (6 cups) chicken broth

0.450 liters (2 cups) heavy/double cream

0.060 liters (¼ cup) butter or margarine

4 t. flour

2 onions, diced

3 bay leaves

salt and pepper to taste


Melt the butter or margarine and sauté the onion
Stir in the flour little by little and then add the chicken broth, bay leaves, salt and pepper
Process the pejibayes in the blender together with this mixture, return to pan and cooked at medium heat for approximately 20 minutes, stirring constantly. Add the pejibaye and stir constantly for 20 min.
Turn down the heat and then add the heavy/double cream
Add salt and pepper to taste