"Brazilian Fruits" - painting by Albert Eckhout, mid 17th century

Açaí, cajú (cashew) and maracujá (passion fruit), native from the Brazilian rainforests, conquered the world and can be found in many upscale markets in the developed countries. What could be the next fruit to follow their path? What about ….

Bocaiúva. Photo by JorgeBRAZIL/Flickr

1 Bocaiúva (Acrocomia aculeata) – Similar to a tiny coconut, it has different names around the country – macaúba in São Paulo and Minas Gerais, bocajá close to the border with Paraguay, macaíba in the Northeast. Its pulp is very sweet and full of fibers and that’s why it has the nickname of “ox chewing gum”. Learn more about it here (in Portuguese).

Jabuticaba. Photo by Gabriel_Alves/Flickr

2 Jabuticaba (Myrciaria cauliflora)- Native to Brazil, Argentina, Paraguay and Bolivia, this very black and shiny fruit with sweet immaculate white pulp is a favorite of poets and musicians, that use it as a metaphor for beautiful dark eyes. It grows directly from the trunk of the tree (just like the cocoa fruit, that is used to produce chocolate). Its name comes from native Tupi-Guarani languages, a crossing of jabuti (tortoise) and caba (place). Don’t ask me why. One of the best experiences a Brazilian kid can have is sitting under a jaboticabeira and eat tons of its fruits. Fairly common in street markets in several parts of the country, it is, definitely, a must-taste.

Pequi. Photo by jmarconi/Flickr

3 Pequi (Caryocar brasiliense) – typical of the cerrado region (the savannas that occupy most of Central Brazil), and essential to the cuisine of the state of Goiás. This fruit is frequently cooked and added to the rice served with chicken dishes. Liquor of pequi is also highly appreciated. But pay attention: this is a pretty treacherous fruit, that hides a nut covered in spikes that can hurt badly your gums.

Pitomba. Photo by JorgeBRAZIL/Flickr

4 Pitomba (Talisia esculenta) – native of both the Amazon region and the Atlantic rainforest, all along the Brazilian coast. It has two nuts covered with a sweet/acid layer. They are frequently found in street markets in the North and the Northeast of the country.

Pitanga. From Wikipedia.

5 Pitanga (Eugenia uniflora) – also known as Brazilian cherry, it has frequently a pronounced sour taste and very high content of vitamin C. It is used as a base for jams and ice creams. It is also common in ornamental projects, used to embellish hedges or screens.

Cagaitas. Photo by jmarconi/Flickr

6 Cagaita (Eugenia dysenterica) – consumed as a fruit or as an ingredient of sweets, jams, ice creams and juices, it has intense laxative properties, which explain both its popular and scientifical names. Learn more about it here (in Portuguese).

Bacuris

7 Bacuri (Platonia insignis) – In the Amazon, there are three fruits you will bump into all the time: acaí, cupuaçú and bacuri. Its pulp is used to make ice creams, sweets and juices which are quite popular.  More about it here.

Also, if you are curious about this topic, check the Fruit Friday posts published for a while by The Good Blood blog. Yummy!

You might also want to read, here in Deep Brazil, Brazil and food – a love story or10 unforgettable Brazilian dishes.