PROVIDE EVIDENCE

Demonstration vegetable gardens being set up in front of the Ministry of the Environment, Brasilia. Photo: MMA Brazil/L.Coradin

In Brazil, MSc students and researchers from the federal universities of Ceará, Goiás, São Paulo, Pará, and Rio Grande do Sul, as well as from the state universities of Ceará and São Paulo, have compiled national food composition data using the FAO-INFOODS methodology through the systematic and quantitative review of secondary data sources, particularly MSc and PhD thesis and other grey literature. Food composition tables from Brazil were also explored for data on prioritized species. In the first MSc thesis to emerge from the BFN project, nutrition data for 21 of the species prioritized by the BFN project was compiled and compared with the most commonly consumed fruits in Brazil (according to the most recent Household Survey – POF 2008-2009): banana, orange, apple, papaya and watermelon. Results highlighted the higher contents of dietary fiber, calcium, iron, magnesium, vitamin C and vitamin E contained in native fruits (for those fruits for which data was available). See below.

The vitamin C content in 100g of the pulp of four native fruits – camu-camu (1888mg), mangaba (332 mg), cerrado cashew (294mg) and jabuticaba (238mg) - are at least 3 times the amount contained in 100 g of common varieties of orange (53mg), banana (21,6mg) and papaya (82,9mg).

Lab analyses are being carried out by partner Universities and National Institute for Amazonian Research (INPA) to fill existent nutrient gaps for prioritized species. Recipes are also being developed with the prioritized regional native fruits. Some are available in the Recipes section.

A BFN partnership was established with the Horticultural Division of the Brazilian Corporation of Agricultural Research (EMBRAPA Hortaliças) for the inclusion of traditional vegetables in the Plants for the Future initiative. This initiative leads many important agricultural programmes that aid in: i) the identification of native Brazilian flora used both locally and regionally but that doesn't currently fulfill its economic potential, ii) the promotion of the use of these native plant species by farmers and agricultural producers, and iii) the creation of an enabling environment for increased investment opportunities and business creation to drive the development of new marketable local products.

So far, EMBRAPA have played a key partnering role in the implementation of BFN activities and the continuous growth of the nutritional database. Portfolios were organized with general information on six native vegetables which will be included in the Plants for the Future publication for the Midwestern region. Furthermore, food composition analysis of 20 leafy species (six of which are native to Brazil) is currently being carried out by EMBRAPA.

Food composition data and recipes generated by the BFN Project in Brazil are now hosted in the Biodiversity Nutritional Composition Database as part of the Information System on Brazilian Biodiversity (SiBBr) created by the Ministry of Science, Technology and Innovation to gather information on Brazilian biodiversity and ecosystems currently scattered across databases in various government agencies and sources.

INFLUENCE POLICIES

As the national executing agency for BFN in Brazil, the Ministry of the Environment (MMA) has forged partnerships and relationships with many of the agencies and ministries involved in the Zero Hunger strategy launched in 2003 to eradicate hunger and poverty in the country. Representatives from strategic policy programmes such as the Food Acquisition Programme (PAA), the National School Feeding Programme (PNAE) and the National Food and Nutrition Policy (PNAN) are part of the Project’s national steering and executing committees, which helps create an enabling policy environment for the promotion of biodiversity for food and nutrition in Brazil.
As part of its commitment to the Convention on Biological Diversity (CBD), BFN Brazil has led the revision of the National Biodiversity Strategy and Action Plan (NBSAP), engaging 400 participants from institutions across the business, environment, academia, federal and state government sectors as well as indigenous peoples and traditional communities to define twenty National Biodiversity Targets for the period 2011-2020 closely linked to the Aichi Targets of the CBD. Some of the activities within the NBSAP now include the utilization of native plant species with actual or potential economic value as a successful measure of biodiversity conservation.

On 18 May 2016, after much advocacy and lobbying by the BFN project and the Plants for the Future initiative, Ordinance Nº 163 on Sociobiodiversity was published in the Union Official Journal of Brazil. Jointly signed by the ministries of Environment and Social Development, this Ordinance marked an important step in mainstreaming biodiversity for enhanced food and nutrition security. "Brazilian Sociobiodiversity Native Food Species of Nutritional Value" (read neglected and underutilized) are now officially defined and recognized. In May 2018, the Ordinance was superseded by Ordinance 284, which increased the number of sociobiodiversity species to 100. Many of these species were analysed by BFN Brazil to determine their nutritional value with a view to integrating the information into relevant national policies and programs. The two ordinances have contributed to better understanding and dissemination of knowledge on these species, ultimately enhancing their promotion and sustainable use.

RAISE AWARENESS

BFN Brazil has demonstrated great success in collaborating with schools to raise awareness about biodiversity for food and nutrition, with a view to promoting greater utilization of edible species of native Brazilian flora. Through collaboration with the National Fund for Educational Development and the Centre for Excellence in Tourism of the University of Brasília, a project called Educating through School Gardens and Gastronomy is guiding a number of schools in setting up tree nurseries for native species and growing non-conventional leafy vegetables in school gardens in collaboration with Embrapa Hortaliças, to encourage healthy eating habits, dietary diversification and greater appreciation of Brazilian biodiversity. Further, many awareness raising events were organized in different Brazilian cities, such as culinary workshops, tasting events and food fairs showcasing the deliciousness of native biodiversity.

BFN is also collaborating with the initiative “Rio Food Vision” (Rio Alimentação Sustentável), which aims to contribute a healthy and sustainable food vision for the Rio 2016 Olympic and Paralympic Games and their legacy to Rio de Janeiro and Brazil with a transforming platform on food value chains. The initiative is working closely with the Olympic Committee and caterers to enable the inclusion of certified organic, fair trade and foods from local biodiversity during the games.

 

Following the publication of Native species of actual or potential economic importance for the southern region of Brazil (see Additional Resources in this page) by the Plants for the Future Initiative of the Ministry of the Environment, BFN is working hand in hand with the initiative to continue publishing similar reference texts for the Midwest, North, Northeast and Southeast regions. Over 800 species have been prioritized and grouped according to their main use: food, aromatic, fiber, forage, wood, medicinal, ornamental. In the edible group, over 100 underutilized native species of nutritional importance have been prioritized. Some are included in the list below. The dissemination of this information should positively impact the plants' conservation and foster greater appreciation and use of native Brazilian biodiversity. The books will be launched in 2016 and 2017 and will contribute to increasing cross-sectoral collaboration among the federal, state and municipal governments and other sectors of society.

BFN BRAZIL Prioritized Species

 

Common Name

Latin Name

Latin Name


@HortResearch 

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.

Acca sellowiana

Feijoeira, Goiaba 

 @Palmpedia

Macauba
The macauba fruit is rich in lipid, fiber, and proteins. Although the nut can be roasted and eaten on it's own, various studies also show potential alternative for cooking oils as extracted from the kernel and pulp. The macauba palm trunk can be extracted/milked to produce macauba palm wine. In addition, the trunk has significant amounts of starch that is also used as a baking ingredient.

Acrocomia aculeata

Bocaiúva, Coco-babão


@Niede Rigo

Amburana
The amburana seeds are prepared as tea for medicinal purposes. A study by Freire, et al. (2016) has shown amburana seeds with potential nutritional benefits.

Amburana cearensis

 


@João Medeiros

Monkey nut
The cashew apple (red in the picture) is very similar to the common cashew, but smaller and more acidic. The fruit's pulp is used for making juices and jams. The cashew nuts, which grow below the fruit (in brown in the picture), are shelled and consumed raw or roasted. They are rich in Vitamin B1 and B2, protein and iron. See recipe.

Anacardium humile

Caju


@SiBBr

Cashew
Cashew nuts are rich in protein and minerals. The cashew fruit is also consumed raw or cooked. In Brazil, it is common to prepare a refreshing juice extracted from the cashew fruit.

Anacardium occidentale

Caju

Annona crassiflora
@Ferbnando Tatagia

Marolo
The sweet pulp is consumed raw or used to make cakes, jams, juices, liqueurs, yoghurts and sorbets. The pulp is rich in linoleic acid, an omega-6 essential fatty acid for optimal health. See recipe.

Annona crassiflora

Araticum do Cerrado


@FPalli

Sugar Apple, Custard Apple
The fruits are the most common edible part of the sugar apple tree. It is normally eaten fresh which has a sweet and creamy taste. The fruit pulp, therefore,  can be used in dessert preparations to add flavor. It has a significant amount of fiber and minerals and has a slightly higher vitamin C content than grapefruit.

Annona squamosa

Ata


@girandoomundowordpress

Paraná Pine
Starchy, rich in B vitamins, calcium, phosphorus, and proteins, the pine seeds used to be the main staple for many indigenous tribes in Southern Brazil. The seeds are either cooked in water or grilled, and ground to produce flour for the making of bread, biscuits and cakes. Heavily exploited for its wood, less than 4% of the tree's original forest cover remains.

Araucaria angustifolia

Pinhão


@selfmade

Tucumã
The edible fruit of the Tucumã palm is rich in vitamin A as well as lauric, myristic and oleic acids. The pulp is fibrous and can be sliced and eaten fresh in sandwiches or pulped and strained to form a juice known as "tucumã wine", which also serves as a base for sweet and savoury sauces. Oil can be extracted both from the pulp and the fruit's kernel and is used for cooking and as an emollient for skin care.

Astrocaryum aculeatum

 


@Palmpedia

Peach Palm
The peach palm fruit contains high amount of protein (twice of the amount of banana) and carbohydrates (compared to maize). It is important, however, to cook the fruit to remove the naturally-occuring alkaloid, pupunhadine. The oil extracted from the mesocrap is rich in beta-carotene and can be used for cooking.

Bactris gasipaes

Pupunha


@Britannica 

Brazil Nut
Brazil nut as typically consumed raw or cooked. It has significant amount of fat (66%), protein (17%), and carbohydrate (7%).

Bertholletia excelsa

Castanha-do-Pará,  Amêndoa-da-América


@I, Kenpei

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

Butia capitata

Coquinho


@coolricksfromtijuana

Coastal Jelly Palm
The palm's fruit is rich in vitamin C, vitamin A and potassium. The pulp can be used in juice production and to prepare liqueurs, jams, ice creams, cakes, candies and other desserts.

Butia catarinensis

Butiá


@K. Ziarnek

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. 

Butia eriospatha

Butiá


@H. Luyken

Savanna Serret
This flowering plant produces a small but aromatic yellow fruit. It is eaten raw and made into desserts or drinks. In Brazil, it has been used to make a fermented beverage called "chicha."

Byrsonima crassifolia

Murici


@ L. Coradin

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

Byrsonima verbascifolia

Murici


@Marcelo Kuhlmann

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

Campomanesia adamantium

 


@Arthur Chapman

Cambuci
The cambuci fruit has a strong sweet-sour flavor that can be eaten either fresh or prepared into jellies, sherbets, or juices. The fruit contains significant amount of phemolic compounds which are found to prevent postpranadial hyperglycemia.

Campomanesia phaea

 


@SiBBr

Guabiroba
The guabiroba fruit is eaten fresh that has a juicy pulp and sour taste. It contains significant levels of calcium, iron, zinc, fibers, and has vitamin C content higher than the recommended levels set by WHO per 100g of fruit. In Latin America, it is typically prepared as sweets, ice cream, beverages, liquors, and flavorings in alcoholic distillates.

Campomanesia pubescens

 


@Rhalah

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

Campomanesia xanthocarpa

 


@R. Roth. Coelho

Yellow Lantern Chili
Rich in phenolic compounds, carotenoids and vitamin C, this pepper is mainly used in stews and sauces, as well as marinades for meats and chicken.

Capsicum chinense Jacq.

 


@H.Zell

Malagueta Chili Pepper
The chili pepper is usually yellow as it grows, but becomes bright red once mature. These peppers are a good source of vitamin A, vitamin C, and vitamin B6. They contain a substance known as "capsaicin," which produces a spice ranging from milt to intense. For this reason, chili peppers are used as a means to add spice to dishes. 

Capsicum frutescens

 


@L.bCoradin

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

Caryocar brasiliense

Pequi


@Fernanda Siebra, Diario de Nordeste

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.

Caryocar coriaceum

 

 
@Mvh57

Indian Yam, Purple Yam
A species of yam that grows on a vine. While cush-cush is cultivated like the potato, it needs a strong trellis for support. Prior to consumption, the tuber is boiled, baked, mashed, and used in a soup. It is praised for being moist and rich in flavor. 

Dioscorea trifida

Cush-cush


@João Medeiros

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

Dipteryx alata

 


@ João Medeiros

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

Eugenia dysenterica

 

 
@Wikimedia

Cherry of the Rio Grande
An evergreen shrub that produces small, dark red fruits, which taste similar to cherries. In addition to being consumed raw, the fruit is used to make jams, jellies, and juices. 

Eugenia involucrata

 


@ João Medeiros

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

Eugenia klotzschiana

 


@L.Coradin

Uvaia                            
Its fruits present considerable amounts of antioxidants and vitamin C when compared to other fruits. It is usually eaten fresh, made into juices or jellies.

Eugenia pyriformis

 


@L.Coradin

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

Eugenia stipitata

Araçá-boi


@M.Hermann

Surinam Cherry, Cayenne Cherry
Its taste ranges from sweet to sour, depending on the level or ripeness and on the cultivar. Is rich in vitamin C and vitamin A and its oil has several significant properties so that is used as an antihypertensive, anti-inflammatory, antitumor and analgesic.

Eugenia uniflora

Pitanga


@A.Popovkin

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.

Euterpe edulis

 

   
@L.Coradin

Açaí Palm
Açaí is a fruit from the Brazilian Amazon region and it is a small, round, black-purple drupe. Its pulp was found to be rich in essential minerals like calcium, iron, manganese and zinc, but the levels of copper and manganese are surprisingly high, therefore is recommended to limit its consumption. The fruit can be eaten fresh, made into juice or can be an ingredient in various products like beverages, including grain alcohol, smothies, cosmetics and supplements.

Euterpe oleracea

 


@N.Paniagua

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. 

Euterpe precatoria

 


@Cody H.

Genipapo
The fruit is used mainly for making liqueurs , wines, desserts, jams and sorbets. In traditional medicine the pulp is used as an insect repellent, and has possible antibacterial and germicidal properties. See recipe

Genipa americana

 

 
@L.Coradin

Mangaba
The mangaba is a berry-shaped, yellow or greenish, fruit from the Brazilian Cerrado. When ripe it presents a soft, slightly gelatinous and fibrous, flesh. It is an excellent source of vitamin C and folates and a good source of carotenoids and vitamin E. Due to its sweetness, fruits can be made into juice that combined with cachaça to make an appetizing caipifruta cocktail. Can also be processed into icecream, jams and used to make pastries, preserves, distillates, wines and syrups.

Hancornia speciose

 


@mauroguanandi

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.

Hymenaea courbaril

 


@Julceia Camillo

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.

Hymenaea stigonocarpa

 

Buriti
@Fernando Tatagiba

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

Mauritia flexuosa

 


@W.Cranshaw

Camu-camu
This fruit is used for the preparation of soft drinks, ice cream, jellies, jams and liqueurs, likewise to add flavor and color to different types of pies and desserts made using other fruits. It has a high concentration vitamin C (2,606 mg per 100 g of fruit), higher than found in most edible plants.

Myrciaria dubia

 


@Agcandrei

Bacaba
This species produces more fruit than any other palm in the central Amazon. The fruit has a dark, reddish-purple shell and creamy flesh. Its flavor is similar to that of avocado, and it can be eaten raw, or its oil can be used to cook with. The apical buds of the tree can be eaten as a vegetable, however this eventually leads to the death of the bacaba, as the removal of these buds make it impossible for the tree to produce new shoots. 

Oenocarpus bacaba

 


@SiBBr

Patauá
The pataua plam fruit is widely consumed for its chocolate-like flavor. Agua de seche is a traditional beverage made with pataua fruit pulp that is protein- and oil-rich.

Oenocarpus bataua

 


@Daderot

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

Oenocarpus distichus

 


@K.Shulz

Bacaba
The pulp produces an edible sweetened oil for kitchen use. Cream-colored, milky and with pleasant taste, the "bacaba wine" is produced and used with salty foods served in everyday meals, together with local flours is used to make baby food, or preparing it in the form of juices and soft drinks.

Oenocarpus mapora

 


@Nigel J.H. Smith

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

Oenocarpus minor

 


@Julceia Camillo

Prickly Pear
While the prickly pear is edible, it must be handled carefully, as the skin is covered in many small spines that can easily become lodged in the skin. The flesh of the prickly pear can be used to make soups, salads, breads, candies, jellies, and drinks. It has many health benefits, such as its ability to improve digestion, lower cholesterol levels, and strengthen bones and teeth. 

Opuntia elata

Arumbeva


@Hans Hillewaert

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.

Pachira aquatica

Monguba


@Tanya Andersen


Passionfruit
This type of passion fruit has a rounded, yellow-orange fruit with flavorful pulp.

Passiflora actinia

Maracuja do Mato


@Useful Tropical Plants

Sweet Passionfruit
This type of passion fruit has an oval, egg-like shape and yellow-green in color with juicy flavorful pulp like the other fruits of Passifloria species.

Passiflora alata

 


@A.Popovkin

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

Passiflora cincinnata

 

 
@CostaPPPR

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.

Passiflora setacea

 


@NadiaTalent

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.

Pereskia aculeata

Ora-pro-nobis


@3268zauber

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.

Physalis peruviana

Goldenberry

  
@B.Hammel

Goldenberry
Produces small orange fruit within a papery husk. The fruit is known to strengthen the immune system, reduce cholesterol levels, and relieve sore throats. 

Physalis pubescens

Fislis, Camapu

   
@H.Perrone

Bacuri
One of the most popular fruit in the Amazon region, is slightly larger than an orange. It contains a bittersweet pulp rich in potassium, phosphorus and calcium. The fruit is consumed directly or used for preparing ice cream, juices, jellies, liqueurs and other delicacies. Its shell is also utilized in regional cuisine.

 

Platonia insignis

 

   
@Adamantiaf

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.

Plinia cauliflora

Jabuticaba


@Tanya Andersen

Jabuticaba
The jabuticaba fruit, that is dark violet to black in color, grows on tree trunks. It can be eaten fresh, but mostly made into jams, jellies, and liquors since it may easily ferment after 3 days of harvest.

Plinia peruviana

 


@Nuno Madeira

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.

Portulacca oleracea

Beldroega

 
@GreenMe.com

Abiu
Abiu fruits have golden-yellow skin with white to translucent pulp that is sweet. It is consumed fresh or can be used to make ice cream.

Pouteria caimito

 


@SiBBr

Araçá-pera
Para guava fruit has significantly high amount of vitamin C and dietary fiber. Fresh para guava fruit has a translucent, pale-yellowish pulp with a strong flavor. Common preparation include jams and jellies, beverages, and sherbets.

Psidium acutangulum

 


@B. Navez

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. 

Psidium cattleianum

Araçá


@SiBBr

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. 

Psidium guajava

 


@Alex Popovkin

Brazilian Guava, Sour Guava, Guinea Guava
Rich in vitamin C, the pulp is consumed raw and used in cakes, jams and jellies, juices and frozen pulps. The root has diuretic and anti-diarrheal properties and the peel is used in tanneries. The leaves and shoots are astringent and also used to treat diarrhea. See Recipe

Psidium guineense

 


@Pedro Humberto

Araçá
Araçá is considered a medicinal plant especially by the local Chapada do Araripe in Brazil. Traditional tea is made using goabinha leaves to treat sore throat and influenza.

Psidium sobralianum

 


@Forest & Kim Starr

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.

Schinus terebinthifolius

 


@Shiela Oliveira

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.

Solanum paniculatum

 


@Pedro Humberto

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.

Spondias bahiensis

 


@M.Schmidt

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.

Spondias mombin

Cajá


@Daniele Gidsichy

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.

Spondias tuberosa

Umbu


@Pedro Humberto

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.

Sterculia striata

 


@Mauro Cruz

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.

Syagrus oleracea

Guariroba


@Raffi Koijian

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

Talinum paniculatum

Major-Gomes


@Julceia Camillo

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.

Talisia esculenta

 


@D.Culbert

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.

Theobroma grandiflorum

 


@Badly Drawn Dad

Wild Papaya
This small bright orange fruit has a sweet smell and juicy, sweetish pulp. These fruits are usually eaten in preserves or candied. Are a good source of papain, which is used to promote digestion.

Vasconcellea quercifolia

Calasacha


@SiBBr

Taioba
The taioba leaves and tubers are widely consumed in South America as a cooking ingredient in local cuisines. It contains significant amount of protein, calcium, and iron, and a good source of vitamin C.

Xanthosoma taioba