Piquiá

Caryocar villosum

fruit

A large fruit with yellow, oily, fragrant pulp, boiled in salted water and eaten with rice or cassava flour.

Origin

Brazilian Amazon (Pará)

Season (United States)

January to April

Preparation

The cooked fruit is split and the yellow pulp gently gnawed, without biting down: beneath it, the stone bristles with fine spines. The skin and stone are not eaten.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

It is the big Amazonian brother of pequi: its seed bristles with fine spines like pequi's.