Palm Fruit


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    The palm fruit is an ovoid shaped fruit whose colors go from yellow to red.  It is an exotic fruit, known by being a source of proteins, phosphorus, vitamins, calcium and iron.

    Technical specifications

    • Innocuous product whose organoleptic characteristics (smell, color, texture, aroma and flavor) are preserved for a two-year period of time.
    • Must be preserved at a temperature of -18C°.  Do not refreeze.
    • Scientific name: Bactris gasipaes

    Suggested recipe

    • The palm fruit can be cooked until its skin is easy to peel; sprinkle salt and/or spread honey if wished.
    • This product can be used to prepare chutneys, juices and jams.

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