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Pupunha Fruit Health Benefits

Pupunha fruit is increasing in popularity because it is a sustainable variety, meaning that when the stem is cut the root does not die and the plant can be cut again next season. The palmito cut from pupunha is considered of superb taste and good size.


In fact, the entire plant can be used but the most desired parts are the heart of palm and the fruit which is also called pupunha.


It can typically grow to 20 metres (66 ft) or taller. The leaves are pinnate, 3 metres (9.8 ft) long on a 1 metre (3.3 ft) long petiole.


The fruit is a drupe with edible pulp surrounding the single seed, 4–6 cm long and 3–5 cm broad.


The fruit is stewed in salted water and peeled, the seed is removed, and it may be flavoured with salt or honey.


The texture both raw and cooked has been compared to a firm sweet potato, and the flavour to hominy or dry squash.


The fruit halves may be filled with mayonnaise or sour cream. Raw pejibaye contains irritating acid crystals, so it is often preferred cooked.


The raw fruit spoils quickly but it can be stored as a dry meal or preserves.


Because the pupunha fruit contains oxalic acid it cannot be eaten raw, as it is toxic in that state.


It must be cooked to eliminate the acid, and this is generally done by boiling the fruit for 50 to 80 minutes in salted water, then cooling it and peeling it before consumption.


Pupunha fruit is often eaten as part of the breakfast meal. Some prefer to eat it in its natural state, but many Brazilian add honey or sugar to it to increase the sweetness.


Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.

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