Ice-cream Bean

Description

Ice-cream Bean (Inga edulis) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Amazon rainforest, agroforestry systems, riverbanks environments across regions including SouthAmerica. Botanically, Ice-cream Bean is fast-growing Amazonian tree producing long green pods filled with sweet fluffy white pulp surrounding seeds.. 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, December, February, January, July, June, March, May, November, October and September. Nutritionally, Ice-cream Bean 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 5.0g dietary fiber per 100g serving. In the kitchen, Ice-cream Bean offers a Sweet, creamy, vanilla ice cream-like flavor profile. Split green pod; pull out pulp with teeth; enjoy sweet cottony texture. Common culinary applications include Fresh eating, Smoothies, Ice cream flavoring. Popular preparations include Open pod; eat white pulp around seeds; spit out seeds. For storage, refrigerate fresh parts. Safety note: None significant; seeds are tough and usually discarded. 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, Smoothies, Ice cream flavoring Storage: Refrigerate fresh parts

Recipes

• Open pod; eat white pulp around seeds; spit out seeds

Where It Grows