SARAH'S BLOG OF FUN: Tropical Traditions- Organic Palm Shortening Review And ~~Giveaway~~

Wednesday, February 8, 2012

Tropical Traditions- Organic Palm Shortening Review And ~~Giveaway~~

What is Palm Shortening?

Palm shortening is derived from palm oil (read about Virgin Palm Oil here). In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods like Virgin Palm Oil does. If taste is needed in applications, then Virgin Coconut Oil, Extra Virgin Olive Oil, or Sesame Oil can be added for great baked or fried foods!

Palm Oil: The Number 1 Dietary Oil for the Rest of the World

Although scarcely used in the US any longer, palm oil is the most heavily consumed dietary oil in the world after soybean oil. If one were to exclude the US where most of the world’s soybean oil is consumed, palm oil would be the most popular dietary oil in the world. Palm oil traditionally has been used for baking, shortenings, margarines and deep fat frying, as it is shelf stable with a high melting point and does NOT require hydrogenation. Therefore, it contains no trans fatty acids. Saturated fats, such as tropical oils like palm and coconut, as well as butter, have traditionally been considered healthy fats and oils. In modern history, commercial interests have condemned saturated fats and replaced them in the American diet with polyunsaturated fats that are hydrogenised and contain trans fatty acids, which most people now consider harmful. These trans fatty acids were banned in some European countries as early as 2004, and food label laws in the US just forced manufacturers to list trans fats in their products last year. Some cities in the US are now banning trans fats in restaurants as well. To read research on palm oil and saturated fats, as well as the history of fats and oils click here.

Tropical Traditions Organic Palm Shortening

Tropical Traditions Organic Palm Shortening comes from small scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria. With regard to environmental criteria, the assessments are carried out at the landscape and operational level at both the farms and processing facilities. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested. The lands used to grow the palm fruit are lands previously used for agricultural purposes (cattle, rice, banana).

Tropical Traditions has the best organic products!!

We recently got to try the Organic Palm Shortening.  

I am not 100% positive on all the good and bad things out there for you, but I know that Trans fat is bad.  The Organic Palm Shortening has none of that.

I want to make sure that my family eats as healthy as they can.  Palm Shortening is considered one of the healthier oils out there.  You can use it for anything from deep frying, baking and as a substitute for butter. 

Tropical Traditions also offers other oils, including Coconut Oil, and Sesame Oil.

Here is a really delicious recipe that we used the Palm Shortening with.  Yummy!!!


  • No-Stick Cooking Spray
  • 1/2 cup Creamy Peanut Butter
  • 1/3 cup Palm Shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup Creamy Peanut Butter
  • 3 tablespoons Palm Shortening
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tablespoon Palm Shortening



  1. HEAT oven to 350ºF. Spray a 13 x 9 x 2-inch jelly-roll pan with no-stick cooking spray.

  2. BEAT peanut butter and shortening in large bowl at medium speed of electric mixer until well blended. Add brown sugar. Beat until well blended. Beat in eggs.

  3. COMBINE flour, baking powder and salt. Combine milk and vanilla in small bowl. Add flour mixture and milk mixture alternately to peanut butter mixture at low speed. Beat until well blended. Spread in prepared pan.

  4. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool completely.


  1. BEAT peanut butter and shortening in large bowl at medium speed until blended. Add powdered sugar and 1/3 cup milk alternately at low speed. Mix until blended. Increase speed to medium. Beat until fluffy. Spread on cooled cookie base.
    1.  COMBINE chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM about 1 minute, or until shortening is melted. Stir until smooth. Drizzle over frosting. Cut into 2 x 2-inch squares. Refrigerate 15 to 20 minutes or until chocolate is set.

If you are looking for a sweet treat for your special someone this Valentines Day, you can't go wrong with Tropical Traditions. 

I am very happy to be able to give one lucky reader their own 112 oz container of Palm Shortening to try thanks to Tropical Traditions!!

a Rafflecopter giveaway


BethElderton said...

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bethelderton59 at gmail dot com

Stephanie LaPlante said...

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quiltygirl1 said...

I would love to try this! Recipe looks yummy. We are new customers and love every thing we have tried.

sternfeldt said...

Yes, we should keep palm oil just for food..but sometimes not for that either..there are so much bad stuff on making palm oil. If you are interested, have a look at this link:
Cheers Anna

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