Bacaba

Oenocarpus bacaba

fruit

Small palm fruits, pressed like açaí into a purplish cream, vinho de bacaba, drunk with cassava flour.

Origin

Amazonia (Pará, Amazonas)

Season (United States)

January to June

Preparation

The fruits are soaked in lukewarm water until the skin softens, then rubbed to loosen the pulp, which is strained into a cream; the stone is discarded.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

In Belém, açaí beaters also sell bacaba, slightly sweeter and lighter.