A brief introduction to the “purple gold” of the Amazon
Few plants have such a wide range of functions for humans as the Açai palm. For eons natives in the Brazilian and Peruvian Amazon, and other areas throughout northern South America, have used this “the tree of life” for everything from clothing and containers to medicines and oils. Only recently has it spread outside those regions, and with its massive health benefits it is now booming in popularity around the northern parts of the globe.
The açai berry grows in dense bunches, ripening from green to dark purple. With a diameter of about an inch, its fibrous rind covers a relatively large seed which is used in infusions for fevers, as well as serving as beads used to make formidable jewellery. The skin itself contains large amounts of anthocyanins – the antioxidant flavinoids which give berries and red grapes their deep colour – and essential fatty acids, both of which are proven to be extremely potent health-boosters. Phytosterols and vitamins C and E are also crammed into this juicy little rainforest gem, as well as plant sterols that protect the immune system, reduce cholesterol and relieve prostate enlargement. With its high vitamin and fibre content, it is also an ideal weight loss supplement.
Native tradition involves making a puree of the skin, which then can be used either as a hot sauce or frozen and eaten as a sorbet. The latter is now rising in popularity and is readily available in most cafes and fruit shops around the cities of southern Brazil, usually served with granola or mixed with other fruits (although many still prefer the açai sorbet on its own). Juices, health drinks and yoghurts made from açai are now being manufactured by many large companies and it is becoming more and more available in the USA and Western Europe.
