Jatobá is a tropical fruit native to South and Central America. Found in countries like Brazil, Colombia, and Mexico, this tree thrives in warm, humid climates, particularly in rainforests and semi-arid regions. Encased in a hard, woody shell, the fruit’s beige, floury pulp has a distinct, sweet-earthy flavor with hints of vanilla and molasses. Despite its pleasant taste, jatobá emits a strong, unpleasant odor that contrasts with its culinary appeal.
Jatobá is highly nutritious, being rich in carbohydrates and dietary fiber, which makes it a good source of sustained energy. It is moderately high in calories due to its natural sugars but remains a healthy option when consumed in moderation. It also contains essential minerals like calcium, magnesium, and potassium.
The pulp is typically eaten raw or blended into smoothies and juices, often mixed with milk or water to enhance its creamy texture. It can also be used in baking, adding a unique flavor to cakes, breads, and cookies. Additionally, jatobá is sometimes incorporated into traditional recipes or used to make nutrient-rich flour for cooking.
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