Açaí Palm
Euterpe oleracea — Arecaceae
Italiano: Palma Açaí
Description
Iconic Amazonian palm producing small dark purple fruits with a deep earthy berry flavor. Staple food of riverine communities.
Edibility
9/10
Toxicity: Heart of palm harvest kills the tree; use only cultivated or sustainable sources
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Polpa del frutto, Core del palma
Preparation: Pick ripe dark fruits; soak to soften pulp; separate from seed
Flavor: Earthy, berry-like, slightly bitter, rich
Nutrition (per 100g)
Protein: 2.0g
Fat: 0.5g
Fiber: 5.0g
Vitamin C: 20.0mg (22%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Açaí bowls, Smoothies, Juice, Palm heart salads Storage: Refrigerate fresh parts
Recipes
- Blend frozen açaí pulp with banana and guaraná syrup
Where It Grows
Continent: SouthAmerica
Regions: SouthAmerica
Habitat: Floodplain forest, várzea, igapó
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
