Fruit of camu-camu

Camu-camu (Myrciaria dubia) is a small tree that grows 4-8 m in height, in the humid tropics, at altitudes of around 100 m above sea level.

Natural populations of camu-camu occur most often along the edges of black-water rivers, throughout the Amazon Basin and into the Orinoco Basin. Sometimes it is found along white-water rivers, but in this case generally in oxbow lakes and abandoned channels where sediments are not so abundant.

Camu-camu fruit is edible but is less frequently consumed raw because of its high acidity which dominates its flavor.  Camu-camu fruits have a higher vitamin C content, which is of particular use in treating a wide range of ailments, and they also possess important metabolites for nutrition and health.

Camu-camu also contains certain amino acids that support the immune system, as well as act as an astringent, antioxidant, anti-inflammatory, and anti-depressant.

The fruit find excellent use as a refreshing juice with added water, sugar or honey, and is more popularly used for making jellies, jams, drinks, ice creams, pickles, liqueurs, wines, and it can be used in the enrichment of other foods or fruits.
Fruit of camu-camu