Amazonian Small Fruits with Commercial Potential

Abstract

Although most native Amazonian fruit species are trees, a few are woody or herbaceous shrubs. The Myrtaceae is especially rich in small fruit species. The araçá-boi ( Eugenia stipitataMcVaugh) was domesticated in western Amazonia for its deliciously flavored, sour pulp. The araçá-pera ( Psidium acutangulumDC) was managed in swidden second-growth and around village sites for its pleasantly flavored, sour fruit, frequently similar in flavor to the strawberry guava ( P. cattleianumL.). The caçari or camu-camu ( Myrciaria dubia(HBK) McVaugh) is a wild species that occurs in monospecific stands in flood-plains. It is an extremely sour, though pleasantly flavored fruit, with up to 4 g of ascorbic acid per 100 g of edible pulp, making it richer in this vitamin than the acerola( Malpighia glabraL.). The Solanaceae offers the cubiu or cocona ( Solanum sessiliflorumDunal), domesticated in western Amazonia and similar in appearance to the naranjilla ( S. quitoenseLam.). Its potential yields are enormous and its pleasantly flavored fruits are used for juices or preserves. The Rubiaceae contains the purui ( Borojoa sorbilis(Huber) Cuatre.) and several relatives. Another sour fruit witn a pleasant flavor, the purui appears to have been at least semi-domesticated in western Amazonia also. These species offer the potential for development as processed juices or other products, as they are all too sour for out of hand consumption. This paper describes each species, presents available composition and yield data, and suggests the research necessary to develop them as small fruit crops.