Pequi

Caryocar brasiliense, C. nuciferum

fruit

A fruit with yellow, oily pulp and a powerful scent, cooked with rice or chicken in Goiás.

Origin

Cerrado (central Brazil)

Season (United States)

November to February

Preparation

Gnaw the pulp with the tips of your teeth, without biting: just beneath, the pit bristles with fine spines.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Its smell divides people: loved or avoided, like durian.