The
fruits and there flavours ______________________________________________ |
Cupuaçú
(Theobroma grandiflorum) coupou-assou |
|
One of the Amazon’s most popular regional fruits, Cupuaçu
has a creamy, juicy and fibrous texture. Brazilians enjoy
this fruit’s pulp in nectars, juice, jam, ice cream,
sorbets, and in other dessert preparations. Closely related
to cocoa, the source of chocolate, Cupuaçu produces
fruits, which weigh an average of 1.2 kg.
Originally an under story tree in the primary tropical forests,
Cupuaçu is today cultivated on small farms. Separation
of the pulp from the seeds takes places in small processing
plants in the area of Manaus, Brazil. The seeds of the Cupuaçu
are starting to be used to produce a chocolate-like sweet and
in cosmetic products, especially as skin conditioner. |
Açai
(Euterpe oleracea) ah-sigh-ee |
|
Açai is one of the world’s most nutritious and
healthiest “Power Fruits.” It contains cell-protecting
anti-oxidants, omega acids for building cells, amino acids
for endurance as well as calcium and iron for building the
body. Enjoy Açai in sorbets, yogurts, juice or mixed
with other natural products for an energizing and delicious
treat.
The palm fruit Açai (Euterpe Oleracea) grows in the threatened
forests of the delta of the Amazon River in Brazil, where it
is managed in a sustainable and ecological way. In this region,
both the rural and urban population enjoys Açai as a
staple, valuing the fruit for its high nutritional content and
earthy flavour. |
Araçá
(Eugenia stipitata) ah-rah-sáh |
|
An
original fruit of the Amazon forest belonging like the guava
fruit to the botanical family Myrtaceae. The size of the trees
varies strongly, from 70 cm to 10 m. There are also many differences
in shape, colour and flavour, but always with a very acidic
aroma. The araçá we use has a citric, but very
fruity aroma and contains a significant amount of natural Vitamin
C. |
Taperebá
/ cajá (Spondias mombin) tah-pé-ré-báh |
|
Originated in the Americas and probably in the Amazon, but this
fruit is found and consumed all over tropical countries, in
hot climates and up to about an altitude of 1,000m. It’s
a small fruit in the shape of a potato, grows on a tree 20-25m
in height. Sweet, a little citric, with a taste similar to mango,
it has a large seed, but little pulp. As it is with many tropical
fruits, the taperebá has to mature on the tree –
then it has to be eaten or processed quickly, because it deteriorates
fast. |
Graviola
(Annona muricata) grah-vee-ola |
|
Around
the world this fruit is known with different names: soursop
(English), guanabana (Spanish), corosol or anone (French). Aromatic
and flavourful, sweet in taste and slightly citric it is a one
of those savoury fruits generally associated with the tropics.
It grows on small trees from 4 to 8m in height and weighs around
1 to 4 kg. Underneath the green skin it contains a white delicious
pulp with black seeds. |
Murici
(Byrsonima crassifolia) mou-ree-see |
|
A
little fruit, round and yellow, growing on a tree up to 5 m
high. Quite a characteristic flavour, a mix of pineapple and
cheese! Not everybody will appreciate this one, but curious
and adventurous flavour seekers will find a pungent new aroma. |
Guava
(Psidium guajava) gou-ah-vah |
|
This
fruit of the tropical Americas is already known in Europe. Various
varieties do exist, we use a fruit grown, then processed and
directly sent to us from the Amazon, which has a pinkish coloured
pulp with a sweet and very perfumed flavour. |
Cajú
(Anarcadium) kah-shou |
|
All the word knows this fruit - the cashew nut - in its more
common form. We would like to make you familiar with another
part of the plant, attached to the nut, which is in botanical
terms called the pedicel. This ‘false’ fruit with
its intense yellow, orange or red coloration is rich in a nutritive
juice which has a tropical caramelized taste with a touch of
yeast flavouring. |
Acerola
(Malpighia glabra) ah-ze-ro-la |
|
Also known as “the cherry of the Barbados”, this
fruit can not hide its Caribbean origin. Very rich in Vitamin
C, it grows on trees from 2 to 6 m tall. The fruit is about
3cm in diameter. It has an intense red colour and is very tasty
to eat when ripe. |
Camu-camu
(Myrciaria dubia) kah-mou–kah-mou |
|
Camu-Camu
is a wild scrub which grows six to 25 feet high in the flood
plains (Várzea) of the Amazon River and its tributaries.
With violet-red fruits of about one inch diameter, the fruit
is hand-picked in the flood-plain’s wild stands by local
residents. Due to this traditional harvest system only small
quantities are available on the market. With
the highest Vitamin C content of any known natural product,
Camu-Camu is a tart fruit with a characteristic, extraordinary
taste. Enjoy Camu-Camu in sorbets, yogurts, or mixed with
other fruits. |
|
|
