Other Exotic Fruits

Acerola is one of the richest known natural sources of vitamin C. Oranges typically contain 0.05% vitamin C, Acerola contains up to 4.5%. Acerola also provides twice as much magnesium, pantothenic acid, and potassium as oranges. This small red fruit contains bioflavonoids - rutin and hesperidin, carotenoids, and other vitamins, minerals and phytonutrients, making it an ideal source of nutrients for immune system support. Aside from being an excellent source of powerful antioxidants, the Acerola cherry is rich in protein and mineral salts - principally iron, calcium and phosphorus. It is most commonly consumed in Brazil as a health tonic and refreshing fruit juice. It is one of the most popular fruits there. Acerola has been used traditionally for a number of natural remedies. It has been used as an antiinflammatory, astringent, diuretic, arterial stimulant for the liver and renal systems, and as a heart tonic. It is employed as a natural aid for anaemia, diabetes, high cholesterol, liver problems, fungal infections, rheumatism and tuberculosis.

The bacurí is native to northern South America and is now grown extensively throughout the Amazonian lowlands. The tree can attain a height of 25 m under optimal conditions. The fruits are yellow, with a leathery shell enclosing a creamy white flesh, which is usually divided into 6 sections (similar to mangosteen). The flavor is excellent, being sweet, aromatic, and generally quote pleasant. The fruit range from 300 to 900 g and are 10 to 12 cm in diameter. There can be up to 6 seeds per fruit, weighing about 20 to 40 g each. Often the seeds abort, and edible flesh fills the space which would otherwise be occupied by the normal-sized seed. In contrast to mangosteen, the tree is tolerant of many different environmental conditions, including poor drainage (Martin et al. 1987). Trees are quite sensitive to temperatures below 0°C and to desiccating winds. Propagation is usually by seed, but bacurí is graft compatible with other Garcinia and Rheedia species.

Buriti is a fruit native to and that grows exclusively in the Amazon rainforest. It is found deep in the forest and the flood plains of the Amazon.  This tree makes up an important part of the Amazon's biodiversity. Buriti is harvested three months a year when the tree released a bunch of fruits along with its stems. The fruit is then dried and brought to market. With a deep orange red hue it is used as a natural colorant and posseses anti-oxidative properties. The fruit has a very impressive fatty acid profile and is composed of Palmitic, Oleic, and Linoleic acids.

The Caju (cashew) tree is native to the Amazon rainforest. It has fundamental importance to the conservation of this region because the tree makes part of the rainforest’s canopy providing shade for other plants to thrive. The cashew tree has a bi-annual harvests in January and August. At this point the tree releases its seed in which the nut is extracted from. The cashew apple is not truly considered a fruit, but the swollen stalk to which the cashew nut is attached. Cashew apples are vitamin-C rich and in Brazil they are eaten fresh or juiced. The apple is often bright red, orange, or yellow in colour, and has a spongy, fibrous and very juicy yellow pulp from which a refreshing sweet juice is made. The cashew apple is also a rich source of vitamins, minerals, and other essential nutrients. It has up to five times more vitamin C than oranges and contains high amounts of mineral salts. Cashew is known for its high concentration of essential fatty acids, especially omegas 6 & 9 (Linoleic and Oleic, respectively). The fruit also possesses ample Selenium and other vitamins.

Graviola is a low branching, bushy evergreen which attains a height of 8-9 meters. It grows in both tropical and sub-tropical regions of the Americas and Asia. The tree produces a heart-shaped fruit which is rather large and can reach a weight of 7kg. Upon ripening the fruit turns a yellowish-green. The fruits pulp is an off-white color, with large black seeds in each juicy segment.  The fruit may also be known as Soursop or in Spanish speaking countries, Guanabana. The skin, stem, leaves and fruit of the graviola tree can be put to good use. The fruit is a good source of Calcium, Phosphorous, and contains vitamin C. Its leaves and stem produce chemicals called acetogenins which have been  found to have anti-tumorous properties.

Passionfruit, known in Brazil as maracujá, grows on a climbing vine indigenous to the South American tropics and rainforest, where the natives have cultivated it for centuries. Its yellow, gelatinous pulp is either eaten fresh, or made into juices, jams and jellies, and even salad dressings. Its tangy flavour makes it an ideal ingredient for tropical desserts, cocktails and dishes, as well as for making refreshing and nutritive juices. Passionfruit a rich source of potassium and vitamin A. it also contains other nutrients vital for good health, such as calcium, phosphorus, iron, niacin, and both the B and C vitamins. Passion fruit is a source of fiber and protein. Passionfruit contains pectins, flavonoids, and beta-carotene

Taperebá is a small orange or red coloured fruit, with a smooth fine skin and a succulent aromatic pulp. The sweet yet acidic flavour delivers a pleasant tang to juices and desserts. Being rich in calcium, phosphorous, iron and vitamins B and C, the juice has antibacterial properties which work to revitalize the skin. The taperebá tree (Spondias lutea) is not grown in plantations, rather the fruit is harvested from the many large naturally-occuring trees found scattered at low density over a wide area of forest in the flood plain regions of the Amazon. The fruit is naturally organic and wild-crafted.

The Umbú is native to the dry plains of northeastern Brazil. This fruit has been described as perhaps the best flavored among all of the Spondias species by Popenoe (1920). The tree can attain a height of 6 m, although it usually forms a low, spreading tree when left unmanaged (Martin et al. 1987). Fruit are oval, averaging 4 cm in length, with a 2 cm stone. When fully ripe the flesh is almost liquid, with a sweet, aromatic flavor. The fruit are sour if eaten before they are fully ripe. In its native region the umbú is consumed fresh, used in preserves, made into juices, or sweetened and mixed with milk to make "imbuzada," a typical drink of the region. This fruit has a role of high importance to the people of northeastern Brazil, who consume vast numbers of umbú during the fruiting season. During this time, wild umbú trees are protected and visited by local residents.