Amazonian tucumã fruit gains culinary spotlight in Pará

The tucumã, a native palm fruit of the Brazilian Amazon, is celebrated for its firm orange pulp, distinctive aroma and high nutritional value, including fiber, unsaturated fats, vitamin A and vitamin E. In the northern states of Pará and Amazonas it features in everyday meals such as sandwiches, tapioca and local snacks, and is considered a cultural symbol of the region’s food heritage.

Chef Marta Peres, working with confectionery students, introduced a tucumã truffle recipe that blends the fruit’s pulp with condensed milk and chocolate. The preparation, presented on the program Amazônia Agro, is promoted as a new entrepreneurial opportunity for small‑scale producers seeking to market regional sweets beyond traditional uses.