Acai Berry On Fox News
The açaí palm (IPA: /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 palms growing to 15–30 meters, 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 (Riffle, 2003). The species Euterpe oleracea is usually called Açaí Palm, after the European derivation of the Tupian word ïwasa’i, ‘fruit that cries or expels water’.
The fruit, a small, round, black-purple drupe about 1 inch (25 mm) 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 each year. The fruit has a single large seed about 0.25–0.40 inches (7–10 mm) in diameter. The exocarp of the ripe fruits is a deep purple color, or green, depending on the kind of açaí and its maturity. The mesocarp 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.[citation needed] The seed makes up about 80% of the fruit (Schauss, 2006c).
The berries are harvested as food. 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 (Murrieta et al., 1999).
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 (or jussara, which is one of the fruit’s common folk names) is traditionally served in gourds called “cuias” with tapioca and, depending on the local preference, can be consumed either salty or sweet (sugar, rapadura and honey are known to be used in the mix). Açaí has become popular in southern Brazil where it is consumed cold as açaí na tigela (”açaí in the bowl”), mostly mixed with granola — a fad in which açai is considered an energizer. Açaí is also widely consumed in Brazil as an ice cream flavor or juice. The juice has also been used in a flavored liqueur.
As the high fat content of açaí (Nutritional content, below) indicates it would deteriorate rapidly after harvest, its raw material is generally available outside the immediate growing region only as juice or fruit pulp that has been frozen or processed as a pulp powder or freeze-dried powder. Several companies now manufacture juices, health drinks, yogurts, and sorbets made from açaí berries, often in combination with other fruits.
