fruits from the Amazon that you need to try once in your life

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Açaí

Demand for this fruit – of a palm tree from which palm of heart is also extracted – is growing each day in all parts of the planet. These small, fleshy purple balls offer a high concentration of calories, calcium, iron, proteins (a level similar to milk) and vitamins that make it a superfood. It’s usually consumed with guarana syrup, in a recipe that looks like an ice cream. Açaí can also be consumed in juice form, especially in the state of Para´ and its capital city, Bele´m.
 

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Coconut

Even though coconut is not an Amazonian fruit – its origin is uncertain –, it currently can be found in the world’s tropical zones. It is consumed in several forms: when green, coconuts are filled with a beverage (don’t confuse it with coconut milk) that’s ideal for dehydration. The fruit also produces coconut oil, used by the cosmetics industry for its properties. In addition, its grated pulp is used in the creation of several desserts.
 

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Buriti

With an impressive production that can reach 10,000 fruits per tree in a year, it is one of the most characteristic palm trees of Amazonas. Small, with dark red peel that looks like the skin of a reptile, buriti has yellow pulp with 20 times more beta carotene (vitamin A) than carrots. In addition to being an antioxidant, it produces an oil that has anesthetic properties and is a cicatrizing agent for the skin.

 

 

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Soursop

“An amazing tropical refreshment.” This is how Chilean poet Pablo Neruda defined the champola on a visit to Cuba – a drink made with soursop pulp, powdered milk, sugar and ice. This is just one of the ways to consume this white, creamy fruit with black seeds and green peel protected by thorns. Soursop helps to improve digestion, regulate blood pressure and the liver function and is a natural antibiotic. There’s also speculation regarding its cancer-preventing attributes.

 

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Camu-camu

With fine and bright peel, the round Camu-camu is the fruit of a tree that grows on land that usually gets flooded for months. Its main characteristic is the extremely high concentration of vitamin C: some 40 times higher than that of oranges. According to a research conducted by the Brazilian National Institute for Amazonian Research (INPA), this fruit also helps to reduce blood fat and sugar levels and is an antioxidant. Camu camu is usually consumed in juice, nectar, ice cream, jam and powder forms.

 

To try on board
Enjoy the flavor and take advantage of the benefits of this fruit in a delicious coconut milk mousse on LATAM flights departing from Sa~o Paulo.