Feijoa
Low in calories and rich in iodine, minerals and vitamin C, the fruits are also known for being rich in antioxidants, possessing bacteria-killing properties and containing flavonoids that stimulate the immune response.

Jelly Palm, Spur Coconut
A good source of fibre, potassium and vitamin C (equivalent to levels found in oranges), the pulp is consumed raw or can be used in the production of sorbets, jams or liqueurs. Cooking oil is extracted from the seeds. See recipe

Woolly Jelly Palm
The woolly jelly palm produces small, orange fruits that taste of pineapple and orange. The fruits can be consumed raw, or be turned into jellies and jams. 

Savanna Serret
This sweet and sour fruit is used to flavour regional drinks, to make cakes, juices, liqueurs, jams, puddings and sorbets. When eaten raw with sugar, the fruits are mildly laxative and are also used to treat cough and bronchitis. Oil is extracted from the seeds and used for cooking and pharmaceutical purposes. See recipe

White Guabiroba
The gabiroba fruit has a sweet-sour taste that is rich in antioxidants specifically vitamin C and phenolic compounds (flavonoids and chalcones). 

Guabiroba
Rich in fibre and antioxidants, this juicy fruit is also low in calories. The pulp is used in the preparation of juices, jams, cakes, puddings, sorbets, liqueurs and wine. In traditional medicine, the peel and leaves are boiled in water and used to treat diarrhea. See recipe

Souari Nut
Rich in fibre, carotenoids, vitamin C and vitamin A, and a good source of folates. Can be eaten raw or prepared or used as an ingredient in cooking or to flavor beverages. Pequi with rice is especially popular in the traditional cuisine. See recipe

Pequí
The pequi seed can be extracted to obtain an edible oil or used in a traditional mecinial remedy. The fruit can be eaten fresh, however, is mostly eaten in preparations made with its oil. The fruit pulp is rich in vitamin E and B.

Baru
High in fibre, both the pulp and the nut of baru are edible. Floury in texture, the pulp is used to prepare cakes and breads, while the nut has to be roasted prior to consumption. Milk and oil are also extracted from the nut, which is also used to make liqueurs. See recipe

Cagaita
A good source of vitamin C, vitamin B2, calcium, magnesium and iron, the fruit can be eaten raw or used in the production of jams, nectars and sorbets. The leaves have antidiarrheal properties. Anecdotal evidence also exists of the leaves' use in the treatment of diabetes and jaundice, while the fruits have laxative properties. See recipe

Cerrado Pear
Characterized by an aromatic and slightly acidic fleshy pulp, the fruit can be consumed raw or used in the production of jams and juices. Little is known about its nutritional properties except for its high protein content (1-3%). See recipe

Araçá
This fruit present an high amount of vitamin A, vitamin B1 and vitamin C (which is double that of an orange) in addition to having antitumor properties. Its fruits can be eaten fresh directly but with addition of sugar because of high acidity or processed mostly as a juices, nectars, ice cream but also jellies, marmalades, preserves and desserts. See recipe

Jussara Palm
Its sweet leaves can be eaten raw in salads or cooked. The fruit has a thin, fleshy, fibrous pulp and it can be made into a juice or can be used to prepare ice-cream. Juçara fruits are an excellent source of natural antioxidants.

Açaí Palm
A tall species of palm that produces edible buds that are rich in antioxidants. They are eaten raw or used to make juices that can be added to a variety of foods, including tapioca, porridge, and cassava. The leaves of the palm are also edible when cooked, and are crunchy with a sweet flavor. An edible oil can be extracted from the seeds. 

Jatobá
Its fruit can be eaten fresh or can be used to prepare a flour used to bake cakes, cookies and breads. The protein value of Jatobá flour is similar to corn flour and above that of cassava flour. Its a good source of vitamin C.

Jatobá
The edible pulp of Jatobá appears like a soluble fibre. High in energy, it can be consumed raw or used in the preparation of liqueurs and desserts. To make biscuits, cookies and cakes, a flour is prepared by grinding the edible pulp in a pestle and then sieving. A medicinal tea is prepared with the peel and used to treat flu, bronchitis and diarrhea. See recipe.

Buriti
The fruit's soft and orange pulp is eaten raw or converted to flour after drying. Both are used for making cakes and jams. The oil extracted from the pulp is used for cooking and in traditional medicine against insect bites. See recipe

Bacaba-de-leque
A flowering palm that produces a dark-purple, oily fruit. The fruit is eaten raw or used to make wine. 

Bacaba
A medium-sized palm that produces an oily fruit that can be used to make wine. 

Guiana Chestnut, Malabar Chestnut
The seed pods of malabar chestnut burst when the nuts are ready to harvest. It can be consumed fresh, roasted, or fried and also can be ground into a flour for bread-making.

Passion fruit
Passion fruit is rich in antioxidants, vitamin A, vitamin C and a good source of copper, magnesium and phosphorus. The pulps and seeds contain a considerable amount of fibers important for the gastrointestinal function. Can be eaten raw or made into juices or jellies. See recipe

Wild Passionfruit
Native in Latin America, particularly in Brazil, sururuca is one of Passiflora species which bear oval, green skinned fruits. The juicy fruit pulp has orange color with acidic flavor.

Barbados Gooseberry
The leaves, with its significantly high protein contein (25% w/w), are commonly used as vegetable in rural parts of Brazil. The fruit can be consumed fresh, however it is generally prepared as jam.

Cape Gooseberry
The small orange fruit is the most common edible part of a cape gooseberry. It grows in a papery husk that gives its decorative appearance, thereby generally used in dessert preparations as a garnish. The fruit has high amount of vitamin A and C and contains B-vitamins.

Brazilian Grape
It can be consumed fresh, but also in the form of jams, jellies, liquor or wine. It contains many proteins, low in carbohydrates and high in calcium, phosphorus, and very rich in vitamin C.

Puslane
Purslane leaves, stems, and flower buds are all edible. It can be consumed fresh with salads or cooked to make stir-fries, soups, and stews. There is a noticeably high amount of omega-3 fatty acids compared to other leafy vegetables.

Purple Guava
A small tree that produces pleasantly sour fruits that are high in vitamin C. They are often eaten fresh, or processed into juices, jellies, jams, ice cream, and sorbet. They can also be used to make a purée that is used as a filling in baked goods. 

Pink Guava
Guava fruit has a soft fleshy pulp with wide range of flavors from sweet to sour. It has significant amount of vitamin C and a rich source of vitamin A. Common preparations are jams and jellies due to its high pectin content. 

Pink Pepper
Berries essential oils are used in the traditional medicine as analgesic (pain-reliever), anti-inflammatory, antibacterial, anticancerous, antifungal, antiviral, hypotensive (lowers blood pressure) and wound healer. The leaves are best prepared as an infusion, and the bark decoction is used for colds, flu and other upper respiratory infections.

Jurubeba
In Brazil, the plant is widely used as traditional medicine for digestive and liver problems. It is listed as an official drug in the Brazilian Pharmacopeia. While the jurebeba root is an ingredient of many patent medicines in Brazil, common preparation of this plant include tea and alcoholic infusion.

Umbu-cajá
Umbu-cajá fruit can be consumed fresh with a slightly less acidic flavor compared to umbu (Spondias tuberosa). It may also be made into various fruit preparation such as jams, purees, and beverages.

Yellow Mombin
This fruit presents a considerable amount of carotenoids (pro-vitamin A) and a portion of yellow mombin pulp can provide one third of the recommended daily allowance of vitamin A. Its juice is also used as a diuretic and febrifuge. The fruit pulp is either eaten fresh or made into juice, jellies and sherbets.

Brazil Plum
The umbu fruit is particularly rich in vitamin C and has a characteristic tart flavor. Can be consumed fresh, made into jams or other sweetened preserves like fruit cheese or prepared with milk and sugar.

Chichá
Chichá seeds are commonly consumed as nuts that can be fresh or toasted. It contains high amount of proteins, fibers, mono- and saturated fatty acids.

Gueroba
Guiariroba fruit can be consumed fresh giving a pulpy, mucilaginous, sweet flavor. The fruit pulp can also be made into sweets, ice creams, and liquors. Seeds can be extracted to obtain an edible oil. Although it has a bitter taste but has higher vitamin C content compared to other palm species in the Amazon region, the bud or palm heart is also consumed as a vegetable and is widely used in local cuisines.

Jewels-of-Opar
The leaves are the most common edible part of the plant, mainly consumed as a vegetable as salads, soups, and stews.

Pitomba
Pitomba is a brown-yellow-skinned fruit with juicy, translucent, sweet and sour flavor pulp when eaten fresh. The fruit is rich in vitamin C and the leaves are often made into a tea for medicinal purposes.

Cupuaçu
Cupuacu fruit is a good source of vitamin B1, B2, B3 (niacin) and amino acids, and at least nine antioxidants including vitamin A and C, as well as minerals such as calcium and selenium. It is a stimulator of the immune system supporting the body's ability to fight diseases and has an energetic effect. The white pulp is frequently used in desserts, juices and sweets.