Sanagua Fruit
Estimated Inventory, lb : 0
Description/Taste
Sanagua fruits are small in size, averaging 4 to 6 centimeters in diameter, and typically have a round to oval shape with blunt, curved ends. It is important to note that the fruits can develop 1 to 3 lobes with seeds, sometimes giving the fruits a triangular, bulbous, multisided appearance. Single seeded fruits will have the characteristic round to oval shape. The fruit’s surface is enveloped in a protective light to dark brown covering comprised of tiny pyramidal points. This covering is dry, rough, woody, and hard. Once this layer is removed, a smooth, round seed is revealed and showcases variegated dark brown hues with faint purple and tan accents. The seed also bears a brittle, protective layer, encasing an ivory, cream-colored, to white flesh. This flesh is crisp, semi-aqueous, and crunchy. Inside the flesh, a central chamber is filled with a clear liquid. Sanagua fruits are known for this liquid as it is considered a medicinal drink. The liquid is enjoyed fresh, bearing a light, earthy, and subtly nutty taste. The white flesh is also edible raw and has a mild, neutral flavor.
Seasons/Availability
Sanagua fruits are available year-round, with a peak season between March and May.
Current Facts
Sanagua, botanically classified as Manicaria saccifera, is a Spanish name for fruits produced on a tropical palm species, belonging to the Arecaceae family. The fruits grow in clusters on palms reaching up to ten meters in height and the trees produce a rosette-like crown of 5 to 25 large, elongated leaves. Both the leaves and fruits are the primary elements foraged from this species and are utilized for various medicinal, culinary, and cultural purposes. Sanagua fruits bear a spikey, tough exterior, but the flesh encases a central chamber filled with liquid that is consumed as a health tonic. This liquid is revered throughout Central and South America in natural medicines and is sold in local markets as a daily booster. Sanagua fruits are kept whole in markets, and once purchased, the tops of the fruit are cut off by the vendor and given to the customer to immediately drink the liquid inside. Throughout Central and South America, Sanagua is a specialty fruit known by several names, including Cabecinegro, Jícara, Ubussu, Troolie Palm, Busso, Black Head palm, Sleeve palm, and Temiche palm. The fruits are not commercially produced and are hand-collected for sale as a delicacy.
Nutritional Value
Sanagua fruit is valued among communities in Central and South America for its vitamin C content, which helps strengthen the immune system. The liquid inside the fruit’s flesh is clear and looks similar to coconut water. The liquid is consumed as medicinal ingredient to aid in digestive ailments, coughs, lower blood pressure, support heart-health, and lessen other respiratory issues. Liquid from the young, green fruits is believed to have diuretic properties. The fruit’s flesh is made into a poultice and is topically applied to the skin on the stomach to help with kidney stones, and consuming the flesh is said to help heal ulcers in the stomach.
Applications
Sanagua fruit has a mild, savory, subtly nutty, and earthy flavor suited for fresh preparations. The tough exterior must be removed prior to consumption and is often opened with a knife. If the liquid inside the fruit is the desired portion, only the top of the fruit has to be removed, and the liquid is drunk straight from the fruit. Among indigenous communities in South America, it is common for the fruits to be consumed as a refreshment straight from the tree while working in the forest. In addition to the nutritious liquid, the white flesh of the fruit is edible and can be eaten like coconut. It can also be chopped and eaten with aromatics, used to extract oil for cooking, or added to various salads. The stems of the palm are sometimes used to make sago, a type of starch used as a thickener in sauces and soups. It can also be added to puddings, crackers, and bread. Sanagua fruit is mostly consumed by itself and is also fed to livestock as a food source. Whole, unopened Sanagua fruits should be immediately consumed after harvest for the best quality and flavor. The fruits may also keep for a few days if unopened, but the age at harvest, growing environment, and storage methods may impact its ability to last.
Ethnic/Cultural Info
Manicaria saccifera palms are a natural source of fiber and construction materials for indigenous communities throughout South America, especially in Peru, Colombia, and Venezuela. The leaves are one of the most desired portions of the palm and are known for being some of the largest-known leaves on a palm species worldwide. The leaves are stiff, sturdy, and tough, traditionally used as roofing among the indigenous people groups in the Amazon. It is said that these leaves can last for 10 to 20 years on a thatched roof and communities often travel extensive journeys to find the palms for sourcing the leaves. The palm leaves are also used for ropes and smaller, partially opened leaves are sourced as a natural broom. Beyond the leaves, Manicaria saccifera palms are valued for their peduncular bract, which is harvested and used as a bag for carrying and storing items. This bag is used to collect food and fish, and various items like arrows, cotton, and other supplies. The palm’s peduncular bracts are also used to make hats and crafts that are sold as a source of income in local markets.
Geography/History
Manicaria saccifera is a palm species native to Central and South America and has been growing wild since ancient times. The palms thrive in tropical regions and often grow in flood plains, swamps, lowlands, coastal areas, and along rivers. Much of the species’ history is unknown, but sources note that several parts of the palm have been traditionally utilized among indigenous people groups for medicinal, culinary, and cultural purposes for many years. Manicaria saccifera palms were once rumored to be in danger of extinction due to overharvesting, but laws have been passed requiring that some leaves be left on each tree to ensure the continued growth of the population. Today, Manicaria saccifera palms are still found growing wild and are also semi-cultivated in select regions of South America. The fruits of the palms are collected from both wild and cultivated trees and are sold in local markets in their growing regions. The Sanagua fruits featured in the photograph above were sourced through a market in Colombia.
