Meet Chontaduro, a tropical wonder
We offer Chontaduro (Bactris Gasipaes - Peach Palm Fruit) originating from El Tambo, Cauca, Corregimiento de Cuatro Esquinas, Colombia, South America, a variety with the best reputation among chontaduro producing communities in Colombia, Central and South America, carefully planted and processed by the Association of Agricultural Producers of Cocoa and Chontaduro - APACH.
Chontaduros are small drupes, averaging 3 to 5 centimeters in diameter and 4 to 6 centimeters in length, and have an ovoid, conical, to heart shape. The fruits grow in large bunches of 80 to 100 drupes, and there are many different varieties with varying skin tones ranging from orange, red, yellow, to green. The skin is smooth, thin, slightly wrinkled, and greasy. Underneath the surface, the flesh has a dense and starchy consistency with a dry and fibrous texture when raw, encasing a small, brown seed. Chontaduros are edible raw or cooked. After heating, the flesh softens to a consistency similar to a squash or sweet potato and has a neutral, subtly nutty flavor with notes of peaches and mango.
Chontaduro Powder, same wonder, greater benefits
Dried fruits from the peach palm (Chontaduros) can be ground into powder. Grinding and pulverizing the natural fruit is the way the native communities have developed and discovered how to preserve and conserve chontaduro as long as possible. The chontaduro powder has many great advantages among them being: Its high concentration of chontaduro. For instance, to obtain 1 lb. of chontaduro powder, up to 3 to 4 lbs. of chontaduro is required. Normally, it is required to cook a chontaduro for 2-3 hours in order to be consumed. The powder, having already passed through that process, is ready to be used in multiple forms. Naturally, a fresh chontaduro can last up to 15 days before it goes bad. In powder form, chontaduro can be preserved for up to a year in the proper storage.