Choibá Fruit
Estimated Inventory, lb : 0
Description/Taste
Choibá fruits are small, averaging 6 to 8 centimeters in length and 4 to 5 centimeters in diameter, and have an oval to oblong shape with blunt, slightly tapered, curved ends. The fruits typically weigh 18 to 26 grams and have a textured, semi-rough, woody exterior found in dark brown, golden-brown, and mahogany tones. Underneath the surface, a layer of thick flesh envelops a cylindrical seed, and the flesh is sticky, oily, and fibrous. The seeds are narrow and straight, reaching 3 to 4 centimeters in length and 1.2 to 1.5 centimeters in diameter, and are traditionally dark brown, hard, and firm with a few superficial wrinkles. The seed and the flesh are edible, and oil is notably extracted for culinary and medicinal uses. Choibá is said to release a scent reminiscent of a combination of cinnamon, vanilla, and cloves. The seeds must be roasted before consumption and develop a faintly nutty, rich, almond-like flavor.
Seasons/Availability
Choibá is typically harvested during the dry season, spanning from September through April.
Current Facts
Choibá, botanically classified as Dipteryx oleifera, is the fruit of a tropical species belonging to the Fabaceae family. The pod-like fruits develop on slow-growing, large trees reaching 15 to 50 meters in height and are foraged as a culinary and medicinal ingredient. Choibá fruits are known by many names throughout Central and South America, including Almendro, Charapilla, Tonka, Sarrapia, Eboe, Mountain Almond, Almendrillo, Cumarurana, Koemarroe, and Cumarú. The name Choibá is also thought to be derived from two words, “soi-ba,” meaning “mouth-shaped” and “liquid.” The species is favored for its productivity as one tree can produce twenty or more fruits per square meter. The fruits also appear during the dry season, a time when edible fruits are less available in tropical forests. Choibá fruits are utilized for their seeds and oil in culinary and medicinal preparations, and the species, in general, is an important food source for many different animals in its native growing regions. Choibá is being evaluated for its potential as a commercial crop, but historically, the species was foraged from wild trees by indigenous populations in Central and South America. The wood of Choibá trees is also prized as a building material as it is resistant to humidity, dense, hard, and heavy.
Nutritional Value
Choibá has not been extensively studied for its nutritional properties. It is said that the oil extracted from the fruit contains monounsaturated fatty acids, which are fat molecules with one unsaturated carbon bond. Monounsaturated fatty acids are thought to help reduce cholesterol and provide vitamin E to protect the cells against the damage caused by free radicals. Choibá also contains oleic acid, or omega-9 fatty acid, to help lower cholesterol, reduce inflammation, and guard against heart disease. Other oil uses are in various soaps, topical body products, and hair treatments.
Applications
Choibá has a mild, nutty taste suited for cooked preparations. The seeds are traditionally roasted and consumed as an out-of-hand snack. Roasted seeds can also be ground into a powder, incorporated into various baked goods, or lightly crushed and used as a topping over cakes, ice cream, puddings, crisps, and custards. In Colombia, the seeds are blended into beverages and ground into a paste. This paste is mixed with chocolate, milk, and coconut water to create an energy-boosting drink. In addition to the seeds, the oily portions of the fruit are pressed, and the oil is extracted and used for culinary purposes. The oil can be used to fry foods, as a baking binder, or used to cook meats and vegetables. Choibá pairs well with vanilla, maple syrup, brown sugar, chocolate, other nuts including almonds, walnuts, and pecans, and meats such as beef, pork, and poultry. Whole, unwashed Choibá should be immediately consumed for the best quality and flavor.
Ethnic/Cultural Info
Choibá is a sacred tree among the Emberá Dobida people in Colombia. This indigenous people group is found throughout the country but is concentrated in the Chocó, Caldas, and Risaralda Departments. Life for the Emberá Dobida occurs along rivers, as the water provides access to food, hydration, and sustainable living, and cultural traditions, stories, and practices are passed orally between generations. One generational belief is that Choibá trees are home to ancestral spirits. The trees are believed to hold the spirits of ancestors and are often found in sacred sites. The fruits and seeds are also thought to help strengthen the body and are infused into baths during bathing rituals. Beyond baths, the fruits and seeds are applied topically to lessen skin irritations and are used in other natural medicines to protect the body. Choibá seeds are utilized for their oil to create homemade torches. Around twenty seeds are tied together along a piece of palm and are burned to provide a natural source of life. As one seed burns, the other becomes lit, creating a long-lasting light source.
Geography/History
Choibá is native to humid, lowland tropical regions of Central and South America, mainly from Nicaragua to Costa Rica, Panama, Colombia, Venezuela, and Brazil. It has also spread in small populations to Peru, Ecuador, and Bolivia. Choibá is primarily a wild species, but some regions attempt to cultivate it for its wood, fruit, and seed. The species thrives in forests and has remained localized to most of its native areas. Today, Choibá is categorized as a vulnerable species as many of the tree’s wild populations have been destroyed due to deforestation. The species is slow-growing, and most of its natural spread has occurred from animals consuming the fruits. Choibá is a favorite meal of birds, including the endangered Green Macaw, squirrels, fruit bats, and agoutis. Despite the species decline in the wild, conservation groups are being established to protect the fruit trees for future generations. In Chocó, Colombia, six organizations recently partnered to plant over 500 Choibá trees as an initiative to increase the species population. Efforts are also being made to halt deforestation and protect wild habitats. Choibá is still found throughout its tropical native growing regions in Central and South America. The fruits in the photograph above were sourced from a local market in Colombia, and within the country, Choibá is found in the Chocó, Antioquia, Córdoba, and Bolívar Departments.
Recipe Ideas
Recipes that include Choibá Fruit. One
is easiest, three is harder.| Little Sugar Snaps |
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Tonka Bean Manhattan |
| Where is my Spoon |
|
Tonka bean cake (Arabic-Style Cake) |
| The Endless Meal |
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Tonka Bean Ice Cream |
| Crazy Cucumber |
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Panna Cotta with Orange, Tonka and Chocolate Sauce |
