The CamuCamu Super Fruit...!!!The CamuCamu The Camu camu, also known as the Cacari and the Camocamo, is from the M. dubia species of plants and its binomial name is Myrciaria dubia. The more common name of Camu camu can also be written as CamuCamu. The Camu camu is a bushy river tree that grows alongside the Amazon rain forest wetlands. Found mostly in the South American tropical rain forests of Peru and Brazil, this small tree, like the Acai is also a major food staple to the native people in that area. This small bushy tree also grows densely throughout the Amazonian flood planes, spending four to five months with its roots, and many times its aerial parts, submerged totally in water. Because of where the tree grows and due to the hazardous conditions associated with the Amazonian wetlands, harvests of the Camu camu seeds occurs usually once per year and it is usually harvested during the dry season of that region. As a food source, the fruit berries of the Camu camu is found to be extremely acidic and is used mostly as an accent in recipes and drink products. From a nutritional standpoint, this fruit contains extraordinarily high levels of Vitamin C which has, in recent years, driven its popularity in the international markets. Studies are currently being done to understand more of the fruit’s nutritional properties. However, since this fruit is still so new to the international community, much is still not known of nutritional potential benefits. The Camu camu is also known for its unique aroma and fruit pigmentation. For centuries, the natives have used the dark pigmentation of the fruit as a dye and its juice extracts as an enhancement to the smell and flavors in ice creams, sweets, and various popular native drinks.
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