CERRADO fruits

The Cerrado, (Portuguese/Spanish for “closed”) is a vast tropical savanna ecoregion of Brazil, particularly in the states of Goiás and Minas Gerais. Since then vast amounts of research have proved that the Cerrado is one of the richest of all tropical savanna regions and has high levels of endemism. Characterized by enormous ranges of plant and animal biodiversity, World Wide Fund for Nature named it the biologically richest savanna in the world, with about 10,000 plant species and 10 endemic bird species. There are nearly 200 species of mammal in the Cerrado, though only 14 are endemic. Around 800 species of trees are probably found in the cerrado.  Here are some samples of fruit grown in this region:

 PEQUI - Pequi pulp is a very popular food in Goiás and Minas Gerais, eaten by itself raw or prepared or used as an ingredient in cooking or to flavor beverages. Pequi with rice and chicken is especially popular among locals; tourists often find the unique rich flavor of pequi too strong and the dish too filling for their taste. Pequi pulp will tarnish silver cutlery and if eaten raw the fruit is best enjoyed out of hand. Care must be taken to gently scrape the pulp off the pit using one's teeth: The spines easily detach and when stuck in the gums can be highly painful and difficult to remove.
ATEMÓIA OR FRUTA DO CONDE -  is a fruit tree native to Brazil. Commonly known as soursop, its original habitat includes the ecoregions of Cerrado, Caatinga, and Pantanal.

 SIRIGUELA: It is most commonly known as Jocote, which derives from the Nahuatl word xocotl, meaning "fruit." Other common names include Red Mombin, Purple Mombin, Hog Plum, Sineguela, and Siriguela. Locally, it is consumed in juices (very refreshing), ice creams, and the sort.

BARU:  Out of the fruit, the pulp is sweet and can be consumed but is also used to manufacture jams and liquors; the beans (Baru almonds) are rich in flavor and are typically served after being roasted and salted or as a part of any number of dishes as bread, cakes, Pesto sauce and ice cream; additionally the oil extracted from the almonds may be used as a culinary ingredient or in many other varied forms. Baru is known to be rich in proteins, fibers, magnesium, potassium and iron and to have a high energetic content.

CAGAITA: The fruit is edible raw, but when consumed in quantity it has a laxative effect — which justifies the species name dysenterica (as well as the local Portuguese name). It keeps for three days at ambient temperature, or 10 days if refrigerated. It is locally used for sweets, jams, beverages, and sherbets, either at home or by small-scale industries. It contains substantial quantities of polyunsaturated fatty acids (chielfy linoleic acid and linolenic acid) and vitamin C (18 mg/100g).

THE BENEFITS OF CAJA FRUIT

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