Cambu, also known as camu camu, is a unique fruit from the Amazon rainforest. Though not widely known globally, it holds significant value in its native regions. Its distinct characteristics and adaptability are gaining attention from cultivators.
What is Cambu
Cambu (Myrciaria dubia) is a small, bushy tree or shrub, typically growing to a height of 3 to 5 meters, with some specimens reaching up to 12 meters. It features feathery foliage and small white flowers with a sweet aroma. The plant produces cherry-like fruits, usually 2 to 3 centimeters in diameter, which transition from green to a dark red-purple or purple-black hue when ripe. These berries have a smooth, thin skin, enclosing a soft, succulent, and highly acidic pulp that contains one to four brown seeds.
Cambu thrives in the floodplains and riparian zones along rivers and oxbow lakes throughout the Amazon rainforest, including Peru, Brazil, and Colombia. It tolerates waterlogging, often remaining submerged for several months. This adaptation allows it to flourish in periodically inundated, muddy, and poorly drained soils of humid tropical environments.
The fruit’s nutritional profile is notable for its exceptionally high vitamin C content, up to 3% of its fresh weight, making it significantly more potent than many common fruits like oranges. Beyond vitamin C, cambu is rich in antioxidants, including flavonoids, polyphenols, and anthocyanins. It also contains minerals such as sodium, potassium, calcium, zinc, magnesium, manganese, and copper, along with amino acids like serine, leucine, and valine. This rich nutritional composition earns it the “superfruit” designation. Traditionally, indigenous communities have utilized cambu to support the immune system, reduce inflammation, promote liver health, and boost energy levels.
Growing Cambu
Ideal Growing Conditions
Cambu flourishes in warm, humid tropical and subtropical climates, ideally with temperatures ranging from 20 to 35°C, with an optimal average around 30°C. It is suited for hardiness zones 11 and above, indicating its sensitivity to colder temperatures. While it can tolerate partial shade, full sun exposure generally promotes more vigorous growth and fruit production.
The plant prefers acidic soils with a pH between 4.0 and 7.0, ideally between 4.5 and 6.5. Cambu adapts to various soil types, including muddy, gritty, and clay-like substrates, thriving in both well-draining and poorly drained conditions. Incorporating rich organic matter enhances its growth. A consistent water supply is crucial, as cambu naturally grows in areas prone to seasonal flooding.
Planting and Care
New cambu plants are typically grown from seeds or seedlings, ready for planting at about 60 centimeters in height. Regular fertilization with a balanced fertilizer, applied three to four times annually, supports healthy development and fruiting. Supplementing with organic matter or humus a few times a year also benefits the plant.
Pruning shapes the plant and encourages fruit production. Long pruning, which removes branch tips, stimulates growth and promotes consistent yearly fruiting. Conversely, short pruning at the base or middle delays fruiting and reduces yield. While hardy, aphids are a potential pest for cambu plants.
Propagation
Cambu propagation primarily occurs through seeds, though this method presents challenges. Seeds have a short viability period and should be sown within three days of extraction to maximize success. Scarification, lightly nicking the seed coat, can improve germination rates, and maintaining warm temperatures (25-30°C) is beneficial. Despite these efforts, germination rates can be low, and seedlings may be susceptible to fungal issues.
Vegetative propagation through cuttings is a more reliable alternative. Semi-hardwood cuttings are preferred. Using rooting hormones and a humid environment increases successful rooting. Even outdoor propagation systems with weekly watering yield favorable results.
Harvesting and Utilizing Cambu
Cambu fruits are ready for harvest when their skin transforms from green to a dark red-purple or purple-black. In its natural habitat, wild harvesting often occurs as floodwaters recede, typically between December and May. Harvesting the fruit at the semi-mature stage yields the highest vitamin C content while maintaining desirable quality for storage.
Due to its intensely tart and acidic flavor, cambu fruit is rarely consumed fresh. It is widely utilized in processed forms to enhance palatability. Common applications include blending the fruit into juices, smoothies, and purees. The fruit’s pulp is frequently dried and ground into a powder, a popular form for consumption, which can be incorporated into yogurts, oatmeal, cereals, baked goods, or sauces. To preserve its vitamin C, add cambu powder to foods after cooking, as heat degrades this nutrient.