Pequi

Description

Pequi (Caryocar brasiliense) belongs to the Caryocaraceae family and is native to SouthAmerica. It thrives in Cerrado, dry tropical woodland environments across regions including SouthAmerica. Botanically, Pequi is iconic Cerrado tree producing large fruits with a fleshy yellow pulp and a lignified internal seed shell containing edible nuts.. The edible parts include Fruit pulp, Nuts. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, January, November, October and September. Nutritionally, Pequi 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 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Pequi offers a Rich, cheesy, slightly gasoline-like aroma, unique flavor profile. Break fruit; separate yellow pulp from spiny kernel; cook pulp; crack kernel carefully for nut. Common culinary applications include Cooked with rice, Stews, Roasted nuts, Oil. Popular preparations include Cook pulp with rice and chicken (galinhada com pequi). For storage, refrigerate fresh parts. Safety note: Sharp spines on seed shell; dangerous to crack without experience. 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: Cooked with rice, Stews, Roasted nuts, Oil Storage: Refrigerate fresh parts

Recipes

• Cook pulp with rice and chicken (galinhada com pequi)

Where It Grows