Jatobá (stinking toe)

Hymenaea courbaril

fruit

The floury, sweet yellow pulp around the seeds, in a hard pod, ground into flour for cakes.

Origin

Brazil and Amazonia

Where to find it

In dry forests and the Cerrado, from Brazil to the West Indies; its flour is sold at markets and in Brazilian health-food stores.

Season (United States)

all year round

Preparation

The very hard pod is cracked with a hammer; the pulp is eaten raw as is, or sifted into flour, and the seeds are thrown away.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its fossil resin is a copal; its wood is one of the hardest in Brazil.