Açaí Palm (pronounced [asa’i]) is a member of the genus Euterpe, which contains 7 species of palms native to tropical Central and South America, from Belize south to Brazil and Peru, growing mainly in floodplains and swamps.
The genus is named after the muse Euterpe of Greek mythology. Euterpe are tall, slender, attractive palms growing to 15-30 meters tall, with pinnate leaves up to 3 meters long. Many of the palms that were once in the genus Euterpe have been reclassified into the genus Prestoea..
The species Euterpe oleracea is usually called Açaí Palm, after the Portuguese name for the beverages made from its fruit. The vernacular name is also sometimes spelled Assai Palm in English.
The fruit, a small, round, black-purple drupe about 1 inch in diameter, similar in appearance and size to a grape but with less pulp, is produced in branched panicles of 700 to 900 fruits. Two crops of fruit are produced per year.
The fruit has a single large seed about 7–10 mm in diameter. The skin of the ripe fruits is a deep purple color, or green, depending on the kind of açaí and its maturity. The interior is pulpy and thin, with a consistent thickness of 1 mm or less. It surrounds the voluminous and hard endocarp which contains a seed with a diminutive embryo and abundant endosperm.The seed makes up about 80% of the fruit.
Stem
Heart of palm, the soft inner growing tip of some palms (Euterpe edulis, Euterpe oleracea, Bactris gasipaes), is often consumed in salads. Occasionally mistaken that removal of palm heart causes inevitable death of the entire tree, new branches do develop after removal of the growing tip. For this reason, commercial use of açaí palm is considered ecologically correct.
Fruit
Açaí berries-Serving of açaí juice
An alternative to the harvesting of the hearts of palm is the use of the berries which yield a crop annually. Berry harvesting contributes to the local economy of the rainforest while saving the life of the trees.
In a study of three traditional Caboclo populations in the Amazon region of Brazil, açaí palm was described as the most important plant species because the fruit makes up such a major component of diet (up to 42% of the total food intake by weight) and is economically valuable in the region.
The juice and pulp of açaí fruits (Euterpe oleracea) are frequently used in various juice blends, smoothies, sodas, and other beverages. In northern Brazil, açaí is traditionally served in cuias with tapioca and sometimes sugar. Açaí has become a fad in southern Brazil where it is consumed cold as açaí na tigela (“açaí in the bowl”). Açaí juice, blends, and pulp powder are no longer limited to the Amazon region, but are now part of the worldwide industries of functional foods and nutraceuticals for which açaí is often categorized as a superfruit.
As açaí deteriorates rapidly after harvest, its raw material is generally only available outside the immediate growing region as juice or fruit pulp that has been frozen, dried, or freeze-dried. However, several companies now manufacture juices, other health drinks, and sorbets made from açaí berries, often in combination with other fruits.
Recently, exceptionally high values for calories, total fat, dietary fiber and ORAC (antioxidant strength) in açaí skin and fruit pulp were revealed when freeze-drying was used for preservation.
In traditional medical practices, fruit and roots have been used for treating gastrointestinal problems and sap as an astringent. An extraordinary source of polyunsaturated and saturated fatty acids, fruit oil has undeveloped industrial potential.
Antioxidant Smoothie
1 cup frozen blueberries
1 cup frozen raspberries
1 cup acai berry juice
1/2 cup nonfat vanilla yogurt
1 Tbsp. unsweetened dark chocolate cocoa powder
Combine all ingredients in a regular or Vita Mix blender. Mix until smooth.
Serves 2.
Per serving: 257 calories, 3 g fat (1 g saturated), 3 mg cholesterol, 54 g carbohydrate, 7 g fiber, 8 g protein, 2% Vitamin A, 51% Vitamin C, 13% calcium, 9% iron
