AMAZONIAN FRUITS
CUPUAÇU
Cupuaçu (Theobroma grandiflorum), is a tropical rainforest tree related to cacao.The white pulp of the Cupuaçu is uniquely fragrant (described as a mix of chocolate and pineapple), and It is frequently used in desserts, juices and sweets. The juice tastes primarily like a pear, with a hint of banana. Cupuaçu is touted as a possible superfruit flavour. Commercial production of Cupuaçu includes food supplements, pills, drinks, smoothies and sweets. The pulp is also used in cosmetics products such as body lotions, as it is highly hydrating, similarly to cocoa butter.
GREEN COCONUT
Coconuts are used in the beauty industry in moisturisers and body butters because coconut oil, due to its chemical structure, is readily absorbed by the skin. The coconut shell may also be ground down and added to products for exfoliation of dead skin. Coconut is also a source of lauric acid, which can be processed in a particular way to produce sodium lauryl sulfate, a detergent used in shower gels and shampoos.The nature of lauric acid as a fatty acid makes it particularly effective for creating detergents and surfactants.
MURUMURU
Astrocaryum murumuru is a palm native to Amazon Rainforest vegetation in Brazil, which bears edible fruits. Murumuru butter, extracted from the seeds of the plant, may be used as a moisturiser.The murumuru palm trees grow in Brazil and around the Amazon and are one of the dominant tree in this region. Murumuru butter is highly emollient and moisturising. It’s also film-forming and naturally glossy. These qualities make it very protective. It contains vitamins and has a high content of beneficial oleic acid. The oil from the seeds is traditionally used to soften and protect hair. Murumuru butter is the white to yellowish fat obtained from the seeds of the murumuru palm.
AÇAÍ
The açaí palm species of palm tree in the genus Euterpe cultivated for its fruit and hearts of palm.The fruit altogether has a bit of vitamin C, Calcium, Iron, and vitamin A, as well as aspartic acid and glutamic acid. The fat content of açaí consists of oleic acid palmitic acid and linoleic acid. Açaí also contains beta-sitosterol.
GUARANÁ
Guarana is a plant named for the Guarani tribe in the Amazon, who used the seeds to brew a drink. Today, guarana seeds are still used as medicine. Guarana is used for weight loss, to enhance athletic performance, as a stimulant, and to reduce mental and physical fatigue.
PASSION FRUIT
Passiflora edulis is a vine species of passion flower that is native to Brazil. Its common names include passion fruit (US), passionfruit (UK and Commonwealth), and purple granadilla (South Africa). Fresh passion fruit contains provitamin A beta carotene, vitamin C (36%), dietary fiber (42%) and iron (12%) in significant quantities as percent of the Daily Value; the vitamin A content converted from provitamin A sources is 25%. Passion fruit juice is a good source of potassium, possibly making the fruit relevant as a nutrient source for lowering risk of high blood pressure. Passion fruit is also known for its calming effects.
BURITI
Mauritia flexuosa is a palm tree. It grows in and near swamps and other wet areas in tropical South America. Moriche palm fruit is edible, has a high vitamin C content, and used to make juice, jam, ice cream, and a fermented "wine". An oil high in vitamin A is extracted from the pulp and is frequently used to treat burns because of its soothing qualities. Buriti oil is an orange-reddish oil extracted from the fruit of the moriche palm. The oil contains high concentrations of oleic acid, tocopherols and carotenoids, especially betacarotene. Recently it has been found to filter and absorb cancer-causing UV rays from the sun.
PITANGA
The pitanga, Surinam cherry, Brazilian cherry, or Cayenne cherry (Eugenia uniflora) is a plant in the family Myrtaceae, native to tropical South America’s east coast. Known as Pitanga throughout Brazil, the plant is relatively pest resistant, easy to grow and high in antioxidants. Flowers have four white petals and are borne on slender long stalks, with a conspicuous central cluster of white stamens ending in yellow anthers. Flowers develop into ribbed fruits 2 to 4 cm in diameter, starting out as green, then ranging through orange, scarlet and maroon as they ripen. The taste ranges from sweet to sour. The fruit is high in vitamin C and a source of vitamin A.