Chañar Fruit
Estimated Inventory, lb : 0
This item was last sold on : 07/30/25
Description/Taste
Chañar fruits are small, averaging 1.5 to 3 cm in diameter, and have a round to ovoid, curved shape, sometimes slightly compressed. The fruits bear a semi-thin, pliable exterior that ripens from green to shades of brown and orange-brown. The surface also has a faint sheen and is semi-smooth and taut, easily punctured and opened by biting or hand. Underneath the exterior, the golden yellow-white flesh is matte and soft, enveloping a central pit with 1 to 2 seeds. Chañar fruits are edible raw once ripe and are known for their high sugar content, creating a sweet taste with a bit of acidity. Some consumers have noted that the sugary flesh is reminiscent of the taste of sweet jujubes or dates mixed with earthy, subtly nutty undertones.
Seasons/Availability
Chañar fruits are harvested from November to January in South America, sometimes extending into mid-spring, depending on the growing region. In other areas worldwide, their fruiting season may occur at different times in the year, such as the summer.
Current Facts
Chañar, botanically classified as Geoffroea decorticans, are the fruits of a deciduous tree belonging to the Fabaceae family. The species is native to South America and is known as a multi-purpose plant among communities in its site of origin. The trees range from 8 to 12 meters in height and form an upright, spreading canopy, and the grey-brown trunk bears peeling bark revealing green shades underneath, creating a visually distinct and easily recognizable trait of the species. Chañar trees can thrive in harsh, arid regions, and their fruits are an essential food source for humans and animals. Ripe fruits naturally fall from the tree and are hand-collected by populations throughout South America as a culinary and medicinal ingredient. Chañar fruits are also known by other regional names, including Chilean Palo Verde, Kumbaru, Sofaique, Chañarcillo, and many others, and have remained primarily a wild species not well known outside of their growing regions. Chañar fruits are eaten fresh, cooked into syrups and preserves, or dried and ground into flour as an ingredient in desserts and baked goods.
Nutritional Value
Chañar fruits have not been extensively studied for their nutritional properties. The fruits are said to contain various amounts of minerals like potassium, phosphorus, calcium, and magnesium. These minerals help the body balance fluid levels, support bone health, and control daily nerve functions. In South America, Chañar fruits are incorporated into regional natural medicines in syrup form to aid in respiratory ailments and digestive issues. Other syrups and infusions are made with the tree's leaves, flowers, and bark, often combined with honey or lemon juice. Chañar trees are known for containing analgesic, expectorant, and antitussive properties.
Applications
Chañar fruits have a sweet taste suited for fresh and cooked preparations. The fruits can be eaten out of hand when ripe, discarding the seeds, and are favored for their sugary flavor. Chañar fruits are famously known for their use in a syrup made in regions of Argentina and Chile. The thick, dark, and viscous syrup, known as Arrope de Chañar, or Chañar syrup, is prepared through a labor-intensive, traditional process passed between generations. The syrup was once made for personal consumption but is currently being marketed as a regional delicacy. Chañar fruits are hand-harvested and left to dry in the sun for a few days. The fruits must be dried on the roof of houses or elevated beds where animals cannot access them, as fruits are a favorite snack of wildlife and livestock. Once dried, the fruits are cured in ashes to prevent insect damage and are later washed and boiled until the pulp separates from the pit. The mixture is cooled, and the liquid is extracted from the pulp. The liquid is boiled again, sometimes sweetened with sugar, and is made into a syrup. Chañar syrup is consumed as a medicine or drizzled over baked goods, bread, and desserts. The syrup also has a citrusy, smoky taste and is sometimes drunk as a tea, infused into ice cream, or added to sauces. The pulp obtained from this process is made into candies with flavorings like almonds, lemon, or honey. In addition to the syrup, the fruits are mashed with water or milk and made into beverages. The fruits are also made into beer or a fermented drink called Aloja de Chañar. While less common, Chañar fruits are simmered into stews and soups. The seeds are also roasted into a coffee-like drink or ground into flour for bread. Chañar fruits should be immediately used after harvest and will keep for a few days when stored in a cool location.
Ethnic/Cultural Info
Chañar fruits are a part of a local legend shared among the Mocoví people in Argentina. It is said that the Chañar tree was born from the spirit of an old woman who lived in the mountains in the province of Santa Fe. The woman was known for her medicinal knowledge and healing abilities, and many versions of this story note that her eyes were filled with a youthful vibrancy, despite her physical age. One day, a couple carried their young son to the woman. The son was plagued by a fever. The woman observed the child and prepared a medicinal drink with local herbs, hand-feeding the mixture to the boy with a spoon. The boy’s fever eventually passed, and when he became healthy again, he was grateful to the woman for her life-saving knowledge. The boy and woman grew close, and he would visit her house often. The woman taught him her knowledge of herbs and medicinal secrets, and they spent many days together. The woman eventually became ill, and as she was dying, she gave the boy an amulet that she always wore around her neck. She said the magic in the amulet would protect him after she was gone. The woman passed, and the boy was deeply grieved. As they buried her body in the mountains, the boy cried over the woman’s grave. As he was crying, the amulet fell to the ground amidst his pool of tears, and suddenly, the amulet began to glow. When the boy picked up the amulet, a tree sprouted from where it had been resting on the Earth. Legend has it that the magic and spirit of the woman was born from the amulet into the tree, now known as Chañar, and the tree embodied the woman’s healing properties to protect the boy and future generations.
Geography/History
Chañar trees are native to South America and have a broad range spanning from Bolivia and Peru south to Chile, Paraguay, Uruguay, and Argentina. The species has been growing wild since ancient times and has a concentrated population in Argentina. Chañar trees are mainly known as a wild species and have naturally spread through the consumption of fruits by local wildlife. The species is adaptable and thrives in arid to semi-arid climates. The trees' distinct characteristics include helping to fix nitrogen in the soil and the roots' ability to tap into water supplies deep in the soil. Chañar trees are found along rivers, pastures, deserts, floodplains, and forests. The species is sometimes considered invasive, especially in livestock pastures, as the seeds are scattered throughout the pasture from animal fruit consumption. Today, Chañar trees have remained mostly localized to their native growing regions and are found in small amounts throughout South America. The species is considered threatened and becoming more challenging to find as communities lose knowledge of the tree’s use. When in season, Chañar fruits are foraged from trees and occasionally sold through local markets. The species is also rarely planted as a home garden tree in specialty gardens worldwide.
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