Bacaba
Estimated Inventory, lb : 0
Description/Taste
Bacaba fruits are small in size, averaging 2.7 to 4.5 centimeters in length and 2 to 2.5 centimeters in diameter, and have a round, oval, to ellipsoidal shape. The fruits sometimes showcase a small point on one end, also known as a beak, and weigh around 3 grams. The skin is semi-thick, fibrous, and rough, showcasing variegated shades of dark purple, violet, red, and black. Underneath the surface, the white flesh is firm, pulpy, slippery, and saturated with oil that bears a pale-yellow hue. The flesh also encases a central yellow-brown hard seed. When opened, this seed has a wrinkled nature, and the surface is covered in adherent fibers within the flesh. Bacaba fruits are only consumed when ripe and have a slightly acidic, nutty, and earthy flavor said to be reminiscent of the taste of an avocado.
Seasons/Availability
Bacaba fruits are harvested between December through May, sometimes extending into June, depending on the growing region.
Current Facts
Bacaba, botanically classified as Oenocarpus bacaba, are tropical fruits belonging to the Arecaceae family. The species is native to the Amazon rainforest in South America and has been naturally growing for thousands of years. Bacaba fruits form on upright palm trees extending 10 to 25 meters in height. Each palm produces 1 to 3 bunches of fruits per year, and each bunch can weigh 3 to 20 kilograms in weight. A single bunch of Bacaba fruits may encompass as many as 2,500 fruits, and the species is known for producing more fruits than any other palm in the Amazon. Bacaba fruits are not commercially cultivated and are gathered from wild trees in the early morning for ease of harvest. The palms are customarily climbed to pick the fruit bunches, and the tree's surface heats up as the day progresses, making it more difficult to climb later in the day. Bacaba fruits are an uncommon species rarely found outside of its growing region and are known by several regional names, including Bacaba Verdadeira, Bacaba Acu, and Bacaba-De-Leque in Brazil, Punama and Manoco in Colombia, Seje Chiquito in Venezuela, Ungurahui or Ungurauy in Peru, Turu palm, Kumbu Lu, and Milpesillo. The fruits are mostly consumed fresh or cooked and are added to preserves, drinks, and desserts.
Nutritional Value
Bacaba fruits are a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system. The fruits also provide calcium to build strong bones and teeth, magnesium to regulate nerve functioning, and other nutrients, including zinc, phosphorus, and iron. In South America, the fruits are pressed, simmered in hot water, and oil is extracted from the top of the mixture. Bacaba oil is high in omega-3 and omega-6 fatty acids and is used in soap making, skincare, and scalp and hair care products.
Applications
Bacaba has a subtly nutty, earthy, and grassy taste suited for fresh and cooked preparations. The pulp can be eaten fresh, discarding the skin and the seed, or blended and frozen into ice cream and sorbets. Bacaba can also be added to porridge, pureed into a paste with sweeteners for desserts, or pressed into juice for refrescos and other beverages. Bacaba is traditionally macerated with water and mixed with sugar or tapioca flour to make a drink known as Bacaba wine. Among the Umutina people in Brazil, the fruits are infused into Bacaba chicha, also known as Bacaba milk. Bacaba is also mixed with pollen and honey in Colombia and is consumed as a juice by the Nukak people. In addition to beverages, Bacaba pulp can be simmered into jams, jellies, preserves, and sauces, or oil can be extracted and used as an olive oil substitute in recipes. The heart of the palm can also be removed from the tree and eaten in salads, vegetable medleys, or chopped and added to side dishes. Bacaba pairs well with spices such as honey, cinnamon, ginger, and chili powder, vanilla, chocolate, and tropical fruits, including papaya, coconut, and pineapple. Whole Bacaba fruits have a short shelf life and should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
In South America, Bacaba is viewed as a cheaper alternative to acai. Both fruits are native to the Amazon and are used in making juices. Bacaba is also plentiful during the year when acai is not in season, acting as a substitute. Bacaba has been used among several indigenous tribes of Brazil as a natural medicine and nutritional source, and the fruits inspired the names of two cities. The city of Bacabal in the Maranhão state of Brazil was named after the wild Bacaba palms originally found in the region. Macapá, a city in the Amapá state, is derived from the Tupi word "Macapaba," meaning "Place of many Bacabas." Tupi is an extinct language from the Tupi people of Brazil, an indigenous population that settled in coastal regions. Beyond the fruits, Bacaba palms are harvested for the exterior wood of the tree. This wood is dense, durable, and hard, allowing artisans to use large pieces for fence posts, spears, or boards for building.
Geography/History
Bacaba is a species native to the Amazon rainforest in South America and has been growing wild since ancient times. The fruits grow on palms that thrive in warm, humid tropical regions, and the trees are often found in the shade of other species in forests. Historically, Bacaba fruits have been foraged from wild trees and are utilized among indigenous people groups throughout South America, mainly Brazil, Peru, Venezuela, Bolivia, and Colombia, as a culinary and medicinal ingredient. Over time, the use of Bacaba has been lost among urban civilizations, and the fruit has remained localized to select regions of the Amazon. Today Bacaba is only foraged on a small scale and sold as a rare item in fresh markets in South America. The fruits are also gathered from wild trees and are incorporated into home recipes and remedies without being sold.
