Coyol palm fruit

Acrocomia aculeata

fruit · nuts & seeds

A small round fruit with fibrous, sweet yellow flesh, sucked raw or candied in honey, and an oily kernel like coconut: coyol of Central America, macaúba of Brazil.

Origin

Tropical America, from Mexico to Paraguay

Season (United States)

all year round

Preparation

The hard skin is cracked and the fibrous flesh sucked from around the stone; this is then cracked with a stone to get the kernel, which is eaten raw.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Costa Rica and Honduras, the palm is felled to collect its sap, fermented into coyol wine.