The Cutu fruit, scientifically known as Caryocar brasiliense, is native to the Brazilian Cerrado biome. This fruit holds significant importance for its diverse applications, ranging from culinary uses to traditional medicine and oil production. Its versatility makes it a noteworthy species.
Understanding Cutu
The Caryocar brasiliense tree typically grows 10 to 15 meters tall. It is a deciduous tree with a broad, spreading crown that provides shade in the dry Cerrado climate. The leaves are large, tough, and palmate.
Its yellowish-white flowers are hermaphrodite and intensely scented, attracting pollinators like bats and insects. The fruit is a drupe, initially dark purple, turning green as it ripens, and is characterized by a thick, hard skin. Inside, the fruit contains a yellow, aromatic pulp, which can enclose up to four seeds. The name “pequi,” a common name for Cutu, means “fruit spike” in Tupi, referring to the characteristic thorny endocarp that covers the seeds.
Culinary and Traditional Uses
Cutu fruit and its derivatives are widely utilized, particularly in traditional Brazilian cuisine. The fruit’s pulp has a unique, strong aroma and flavor, often described as buttery and nutty, though some find it pungent. It is frequently incorporated into local dishes, such as rice with pequi, stews, and sauces, and can also be used to make sweets and liqueurs. The fruit is typically cooked in salted water before consumption.
Pequi oil, extracted from both the pulp and seeds, is valued for its nutritional and medicinal properties. This oil is rich in fatty acids, including oleic acid (omega-9) and palmitic acid, along with carotenoids, particularly beta-carotene. These compounds contribute to its antioxidant and anti-inflammatory effects, making it beneficial for skin, eye, and immune system health. In traditional medicine, Cutu oil is used to address ailments such as respiratory issues, liver disorders, and to support post-exercise recovery.
Harvesting and Processing
Cutu fruits are typically harvested when they are fully mature, usually falling naturally from the tree during the dry season. They are collected from the ground, a process that requires careful handling due to the presence of sharp spines within the fruit. Wearing gloves or using tools is important to avoid injury during collection.
For culinary use or oil extraction, the fruit’s thick outer shell and internal structure require specific preparation. The pulp is extracted from around the seeds, which are then processed. Traditionally, for oil extraction, the pulp mass is gently boiled without water until the oil separates and can be skimmed off and filtered. This method yields a significant amount of oil, with approximately 36 fruits producing about 2.5 liters.
Important Considerations
When handling Cutu fruit, be aware of the sharp spines embedded within the inner part of the fruit’s pulp. These spines necessitate careful preparation to avoid injury. The fruit also possesses a distinct and often strong aroma and flavor, which some find to be an acquired taste. The oil from the fruit has a complete melting point identical to human body temperature, making it suitable for skin creams.