Chañar

Geoffroea decorticans

fruit

Small orange fruits with sweet, floury pulp, eaten fresh or cooked into arrope, a thick syrup.

Origin

Argentina, Chile and Bolivia

Season (United States)

December to February

Preparation

Ripe, they are eaten raw, spitting out the large hard stone; for arrope, they are boiled for hours, then the juice is strained and reduced.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its bark peels off in long green strips: the sign that sets it apart in the desert.