Guama

Description

Guama (Inga spectabilis) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Amazon rainforest, terra firme, indigenous gardens environments across regions including SouthAmerica. Botanically, Guama is large indigenous-managed Amazonian tree with enormous pods containing sweet edible pulp. Often planted near villages.. The edible parts include Fruit pulp. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, March, May, October and September. Nutritionally, Guama 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, Guama offers a Sweet, fluffy, cotton candy-like, vanilla flavor profile. Crack giant pod; eat white pulp surrounding each seed. Common culinary applications include Fresh eating. Popular preparations include Break open pod; pull out segments of white pulp; eat fresh. For storage, refrigerate fresh parts. Safety note: Seeds are large and hard; discard. 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.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Fresh eating Storage: Refrigerate fresh parts

Recipes

• Break open pod; pull out segments of white pulp; eat fresh

Where It Grows