Camu Camu

Description

Camu Camu (Myrciaria dubia) belongs to the Myrtaceae family and is native to SouthAmerica. It thrives in Riverine flooded forests, oxbow lakes environments across regions including SouthAmerica.

Botanically, Camu Camu is small riverside shrub bearing cherry-sized red-purple fruits with the highest natural vitamin C content of any plant..

The edible parts include Fruits. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, February, March and May.

Nutritionally, Camu Camu stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% 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, Camu Camu offers a Very acidic, sour, citrus-berry flavor profile. Harvest floating fruits during high water; pulp extracted. Common culinary applications include Juice, Powder, Smoothies, Ice cream. Popular preparations include Blend fresh or frozen pulp with water and honey.

For storage, refrigerate fresh parts.

Safety note: Extremely acidic; dilute well for juice; can erode enamel. 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.

Foragers should collect camu camu during Feb, Mar, Apr and May. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically riverine flooded forests, oxbow lakes. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued camu camu as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, camu camu pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

Juice, Powder, Smoothies, Ice cream

Storage

Refrigerate fresh parts

Recipes

• Blend fresh or frozen pulp with water and honey

Where It Grows