Pitomba

Talisia esculenta

fruit

Clusters of small round brown-skinned fruits, whose white, sweet and tangy pulp stuck to the pit is sucked.

Origin

Northeastern Brazil and Amazonia

Season (United States)

January to April

Preparation

The thin skin is cracked with a squeeze of the fingers, the pulp sucked and the stone, which is not eaten, spat out.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

In Jaboatão, near Recife, a popular festival has borne its name since the 17th century.