Caryocar brasiliense
| Pequi | |
|---|---|
| |
| Flowers of pequi, a popular Brazilian fruit | |
| Scientific classification | |
| Kingdom: | |
| Division: | |
| Class: | |
| Order: | Malpighiales
(formerly Theales)
|
| Family: | |
| Genus: | |
| Species: | C. brasiliense
|
| Binomial name | |
| Caryocar brasiliense | |
Pequi or Souari Nut (Caryocar brasiliense; Caryocaraceae) is a Brazilian fruit. It is yellow coloured, and has a strong taste and smell. It is a very popular meal in Goiás and Minas Gerais, and may be eaten by itself or with other food. The Pequi with rice and chicken is specially popular. An oil extracted from the seeds of the pequi is also used as an edible oil. The pequi occupies an important role in the culture of indigenous people in Brazil's Cerrado region. One report writes:
- The pequi is the main symbol of this de-structuring of the economy. The pequi is habitually consumed by the population in the Cerrado zone and is deeply rooted in the regional culture and cooking. For the Mineiros, the Cerrado inhabitants of Minas Gerais, the pequi does not belong to anyone, because it belongs to all. Therefore, they maintain their ancestral right to take it wherever it is, in public or private land, fenced in land or unfenced land, etc., wherever it is, the pequi was always "accessible" to the regional society. Since the sixties, due to logging and installation on a wide scale of eucalyptus plantations, the pequi and all that it represents are under a serious threat. So much so, that at the market in Curvelo we did not find any pequis for sale. Some trades people commented on the difficulty they have in obtaining this fruit, which was previously so accessible.[1]
Tips
- The pequi has many thorns in its pit, and therefore must not be bitten. These tiny thorns are very painful and difficult to remove if released in the mouth or tongue. The pequi fruit should be eaten with great caution: with your teeth, scrape the yellow thin creamy "meat" of the pequi, taking care not to bite into the thorny pit. When the yellow color starts turning white, stop scraping, since this means you are near the pit.
- The Pequi should be eaten using bare hands--not with silverware.
- Deep inside the pequi there is a delicious nut. To prepare, let the inner part of the pequi dry in the sun for two or more days and then fry it with a little bit salt.
References
- ^ M. Soares dos Santos André; et al. (November 2002). "Verification of FSC Principles and Criteria". Evaluation report of V&M Florestal Ltda. and Plantar S.A. Reflorestamentos, both certified by FSC - Forest Stewardship Council. World Rainforest Movement. Retrieved 2006-11-10.
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See also
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