Icaco Fruit
Estimated Inventory, lb : 0
Description/Taste
Icaco fruits are small in size, averaging 2 to 5 centimeters in diameter, depending on the variety, and have a round to oval shape with blunt, curved ends. Inland varieties of Icaco are generally smaller than coastal varieties. The fruit’s skin is thin, smooth, and taut with a faint sheen and has a delicate nature. The skin ripens from green or yellow-white to shades of magenta, white with pink blush, dark purple, and purple-brown, sometimes appearing black. Underneath the surface, the white flesh is airy, spongy, and cottony, with a crisp, somewhat dry consistency. The flesh also encases and is tightly adhered to a dark brown stone with 5 to 6 longitudinal ridges, housing a single white seed about the size of a pistachio. This seed has an elliptical shape and is edible raw or cooked, said to have a faint flavor of almonds. Icaco fruits are edible when ripe, and the skin and flesh can be eaten together or separately, depending on preference. The fruits have a delicate, mild, and neutral taste with subtly sweet, astringent, and acidic notes, varying in flavor among the different ecotypes and growing environments.
Seasons/Availability
Icaco fruit is available almost year-round in tropical climates, with fruit appearing at different times throughout the year in various growing regions. The species typically has a peak season in the late spring through summer.
Current Facts
Icaco, botanically classified as Chrysobalanus icaco, is a tropical to subtropical species with edible fruits belonging to the Chrysobalanacae family. The fruits grow on an evergreen, bushy shrub or small tree reaching 1 to 6 meters in height, sometimes reaching as tall as 10 meters, depending on the specific variety. Icaco is a Spanish moniker for the species, derived from its scientific name, and the plant is also known by several other names worldwide, including Cocoplum, White Plum, Pigeon Plum, Paradise Plum, Zicate, and Pork-Fat-Apple, a descriptor given from the white flesh’s similarity in appearance to pork fat. Throughout the Caribbean, Central America, and South America, Icaco is known by regional names such as Hicaco in Costa Rica, Caramio in Guyana, Caco in Chiapas, Paloma Plum in the Yucatán, Pe-pe in Oaxaca, Icacillo in Venezuela, Koenatepie in Surinam, and Ajurú-branco, Cajurú, Goajurú, and Oajurú in Brazil. There are two main ecotypes categorized under the general Icaco name. Coastal Icaco, Chrysobalanus icaco var. icaco, grows along shorelines and is a shorter, wide-spreading shrub often planted as ground cover. The only known variety of this ecotype is called Horizontal and produces larger fruits that are pink, purple, and white. Inland Icaco, Chrysobalanus icaco var. pellocarpus, is an ecotype that grows much larger in size and produces smaller fruits in purple or white hues. This type has two varieties called Red Tip and Green Tip; descriptors given from their foliage. Both Icaco ecotypes produce edible fruits and seeds, and the fruits must be picked ripe as they do not mature off the tree. Ripe fruits will easily separate from the plant and are hand-collected by foragers for use in limited culinary preparations. Beyond the fruits, portions of the Icaco plant are also incorporated into medicinal practices, and the shrubs, in general, are favored as an ornamental species.
Nutritional Value
Icaco fruits are a source of fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to support bones and teeth, vitamin A to maintain healthy organs, vitamin C to strengthen the immune system, and other nutrients, including phosphorus, thiamine, riboflavin, and niacin. The fruit’s seeds also provide some zinc, copper, phosphorus, manganese, iron, potassium, and magnesium. Throughout Central and South America, the species' fruit, bark, roots, and leaves have been utilized in various natural medicines for their astringent nature to cleanse the body, lessen symptoms associated with diarrhea, and help with bladder issues. These ingredients are also sometimes used as a topical wash for skin irritations.
Applications
Icaco fruits have a mild, neutral, subtly sweet, and faintly astringent taste suited for fresh and cooked preparations. The fruits can be consumed out of hand once washed and cleaned, and they are said to have a very mellow, sometimes flavorless taste. Each fruit will vary in flavor, depending on growing conditions and maturity, and the flesh can also be sliced and tossed into salads or mixed into fruit side dishes. The most common preparation of Icaco is simmering the fruits into jams and jellies. The fruits are also stewed in sugar, infused into syrups, or candied into sweets. Some chefs choose to preserve the whole fruit in vinegar for extended use throughout the year. The entire fruit is pierced, including the seed, and once preserved, the fruits and seeds are eaten as a tangy snack or condiment. Icaco fruit can also be dried like a prune or blended into beverages such as cocktails, punches, smoothies, and juices. While less common, Icaco fruit can be occasionally added to recipes for layered cakes and other fluffy cake-like desserts. In addition to the fruits, the seed is edible raw or cooked and is extracted from its protective coating. The seeds are typically roasted and consumed as a stand-alone snack. The kernels are also dried and ground into a powder for use as a spice or pressed to release an oil that can be used for cooking. Icaco fruits pair well with vanilla, chocolate, honey, caramel, maple syrup, nuts such as almonds, walnuts, and pecans, and fruits such as tangy berries. Icaco fruit should be immediately consumed after harvest for the best quality and flavor, as the fruits are traditionally picked ripe and ready to eat.
Ethnic/Cultural Info
In Central America, Icaco is a popular ornamental shrub planted in natural landscapes, home gardens, and urban gardens. The colorful fruits are easily spotted and often foraged from plants for culinary and cultural purposes. Fruits and leaves are boiled to produce a black dye, and the seeds from the fruits are extracted and pressed into oil. This oil can be used like almond oil, incorporated into soaps, or burned like a candle. Dried fruit seeds are also strung together to make jewelry, mainly earrings or necklaces. Icaco, in general, is an essential plant that helps protect erosion-prone areas with sandy soils. The shrub can help prevent soil from moving, preserving various landscapes that can quickly shift or be washed away along bodies of water. The fruits have also become a part of an expression used in Nicaragua and Costa Rica. When translated from Spanish, the expression roughly means to “look toward the Icaco,” a phrase used when someone is easily distracted during a conversation.
Geography/History
Chrysobalanus icaco is thought to be native to tropical America, the Caribbean, and Africa. Tropical America includes parts of Mexico, Central America, and South America. Much of the species’ history is unknown, but the bushy shrubs have been growing wild since ancient times. The two central ecotypes are found in coastal and inland regions, and over time, the species has been domesticated for use as an ornamental in landscapes and home gardens. Today, Icaco thrives near lagoons, coastlines, marshes, regions with sandy or saline soils, swamps, sand dunes, canals, rivers, ponds, and lakes. The species grows in tropical to subtropical regions and, is found throughout the Americas, the Caribbean, and Africa, and has been naturalized in Asia and the Pacific Islands. When in season, Icaco fruits are foraged from wild and cultivated plants and are sold in small quantities through various local markets in their growing regions. The Icaco fruit featured in the photograph above was sourced through a local market in Colombia.
