Borojó

Alibertia patinoi

fruit

A large brown fruit with sour, pasty pulp, blended into juice with milk and sugar or cooked into jam, on Colombia's Pacific coast.

Origin

Chocó (Pacific coast of Colombia)

Season (United States)

all year round

Preparation

It is peeled and the pulp kept, without the seeds; too sour and pasty to eat as is, it is blended or cooked. When ripe, it is soft and brown.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its pulp is so dense that a single fruit can weigh close to a kilo.