Umbu

Spondias tuberosa

fruit

A small green-yellow sweet-and-sour fruit, eaten fresh, as umbuzada (with milk) or as jam.

Origin

Brazil (Sertão, Caatinga)

Season (United States)

January to March

Preparation

Ripe, it is eaten raw with its skin, sucking the pulp from around the stone.

Molecules

In small amounts, not counted Pectins · Vitamin C · Insoluble fibers

Did you know?

Its roots store water-filled tubers: it has been nicknamed “the sacred tree of the Sertão”.