Pupunha
Bactris gasipaes — Arecaceae
Italiano: Pupunha / Peach Palm
Description
Pupunha (Bactris gasipaes) belongs to the Arecaceae family and is native to SouthAmerica. It thrives in Tropical lowland forest, agroforestry systems environments across regions including SouthAmerica. Botanically, Pupunha is amazonian palm cultivated for thousands of years by indigenous peoples. Starchy orange fruits and tender palm hearts are both staples.. The edible parts include Fruits, 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, Pupunha 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, Pupunha offers a Starchy, sweet-savory, pumpkin-carrot flavor profile. Cook whole fruits in salted water; peel spiny skin; eat starchy flesh. Common culinary applications include Boiled fruits, Palm heart salads, Soups, Stews. Popular preparations include Boil fruits for 45 minutes; peel; eat with salt. For storage, refrigerate fresh parts. Safety note: Raw fruit contains calcium oxalate crystals; MUST be cooked 30+ min. 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: Boil fruits for 45 minutes; peel; eat with salt
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: Boiled fruits, Palm heart salads, Soups, Stews Storage: Refrigerate fresh parts
Recipes
- Boil fruits for 45 minutes; peel; eat with salt
