Possibly the most famous and most liked wild Cacao. The fluffy flesh of the pods are sweet when you put them in your mouth and as you get closer to the seeds they become sour and very intense with a distinct taste I cannot compare to anything else. We love to put them in smoothie with Coconut water and Sugarcane juice, the ultimate refreshment that’s also filling, satisfying and super nutritious. In Brazil the native people highly valued this fruit. The juice of the pulp was a traditional drink for pregnant and breastfeeding women.
This Cempejack from Costa Rica is the juiciest softest and lightest we came accross so far. The fruits ripen to perfection on the heavy producing tree, just need to cut them when they are soft. It is sweet and tastes more like Jackfruit than Cempedak: bubblegum and flowers.
Our favorite American fruit: sweet, juicy and satisfying. It is a juicy honey-pumpkin mix with a smooth feeling in the mouth like a milkshake. The flesh and fibers remind to mango while the taste is sweet with no tart tones. When its season we eat this fruit as a whole meal, about 5-8 fruits per person. The fruits usually weigh 3-500 grams.
This sweet tangy and juicy fruit deserves its title: The Queen of Fruits. The hard purple shell breaks up under the pressure of the palm to reveal the juicy white goodness inside.
Its juiciness and luscious taste makes it a perfect companion to Durian - The King of Fruits.
The seeds are actually embryos of the mother tree, this fruit grows true to type.
10 seeds for 5 USD 50 seeds for 20 USD 100 seeds for 35 USD
Borojo is a fairly large brown fruit with a pulp that is very thick and creamy and takes out 90-95% of the weight of fruit. The rest is the small seeds in the middle and a thin skin.
The pulp is spicy and tart with a slight sweetness. The taste reminded me mostly to quince jelly, in a more tart version. It also reminds to apple somewhat, and has a peppery spiciness. The most common way to consume is in smoothies and juices.
It is considered a superfood with aphrodisiac properties by both the indigenous and foreigner.
Both male and female plants are required for successful fruiting.
The fruit got its name from the taste of its fermented pulp: it reminds of peach.
The native Americans chew the cooked pulp and left to ferment for 1-2 days to get their traditional everyday drink when they mixed with water. They left to ferment for 8 days to get an alcoholic beverage used to celebrations.
The Peach Palm tree provided important staple food. They consumed both the fruit and the heart of palm. They highly valued the fruit due to its nutritional values.
It is a good source of carbohydrates and fat, contains a lot of vitamin A, iron, thiamine, riboflavin and niacin.
The fruit is edible after boiling otherwise it contains calcium oxalate and has a trypsin inhibitor.
It is common to simply cook the fruit for 1-3 hours.
To make a fermented beverage today locals mix the cooked flesh with sugar and water and let it to ferment for 1-2 days.
The heart of palm is used raw or cooked to salads, side dishes and to plant based meals that reminds of seafood as the cooked heart of palm has good texture and nice taste.
The seed is oily and have a pleasant coconut-like flavor. It is edible raw. Locals make a drink from the raw seeds adding sugar and water. The germination of this seed normally takes 30-90 days, in some cases 180 days. The seedling gives fruit in 3-4 years.