Buriti Palm
Mauritia flexuosa — Arecaceae
Italiano: Palma Buriti
Description
Buriti Palm (Mauritia flexuosa) belongs to the Arecaceae family and is native to SouthAmerica. It thrives in Seasonally flooded savanna, wet grasslands, igapó environments across regions including SouthAmerica. Botanically, Buriti Palm is majestic palm of the Amazon and Cerrado wetlands, producing scaly red-orange oily fruits packed with beta-carotene.. The edible parts include Fruit pulp, Palm heart. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, December, July, June, November, October and September. Nutritionally, Buriti Palm stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Buriti Palm offers a Carrot-pumpkin, slightly earthy, oily flavor profile. Soak scaly fruits in water; mash; strain; cook or blend pulp. Common culinary applications include Juice, Ice cream, Oil, Palm heart. Popular preparations include Blend pulp with milk and sugar for juice. For storage, refrigerate fresh parts. Safety note: Heart of palm harvest kills tree; harvest pulp only for sustainability. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Blend pulp with milk and sugar for juice
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Juice, Ice cream, Oil, Palm heart Storage: Refrigerate fresh parts
Recipes
- Blend pulp with milk and sugar for juice
