Spanish (camu-camu); Portuguese (caçari, araçá-d’água, azedinho)
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|Dimensions in meters||4–8 m (can grow taller if planted in full sunlight)|
|Maturity of tree before yields||5 years|
|Seasonality||February–April (end of the rainy season)|
|Production zones and cultivation methods||Myrciaria dubia grows best on flooded areas and fertile riversides. It tolerates flooded conditions for up to five months at a time, and the water can cover up to two-thirds of the trunk without harming the tree. In fact, the fruits ripen during peak flood season in the Amazon, and fishermen will often steer their boats under the branches to harvest the fruits. While it prefers wet conditions, the species may also adapt to non-flooded areas and droughts of up to two months. In agroforestry systems, it will grow best when associated with shorter plants that do not compete with it for sunlight|
Per 100 g edible portion (EP)
|Camu-camu has one of the highest vitamin C concentrations of any fruit on earth — between 30–60x more than the same serving of oranges. It is also a rich source of antioxidants and minerals such as zinc, iron, potassium and manganese. However, its sour, acidic flavour means that it is rarely eaten raw.|
|Energy (kcal)||26 kcal|
|% Daily Value (DV) *|
|Macronutrients||Protein: 0.36 g||1 %|
|Fats: 0.16 g||0.2 %|
|Carbohydrates: 3.88 g||1 %|
|Key Minerals||Zinc: 0.42 mg||4 %|
|Iron: 0.52 mg||3 %|
|Manganese: 2.10 mg||91 %|
|Potassium: 83.40 mg||2 %|
|Key Vitamins||Ascorbic acid (Vitamin C): 1,958.84 mg||2,176%|
|Retinol activity equivalents (Vitamin A, RAE): 6.45 mcg||0.7%|
|*All Daily Recommended Values are calculated using the US Food and Drug Administration (FDA)’s recommendation guide.|
Found in north and western Amazonian countries including Brazil and Peru.
Akter, M.S., Oh, S., Eun, J.B. and Ahmed, M., 2011. Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: A review. Food Research International, 44(7), pp.1728-1732. https://doi.org/10.1016/j.foodres.2011.03.045.
Justi, K.C., Visentainer, J.V., Evelázio de Souza, N. and Matsushita, M., 2000. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Archivos latinoamericanos de nutrición, 50(4), pp.405-408. https://pubmed.ncbi.nlm.nih.gov/11464674/.
Zanatta, C.F. and Mercadante, A.Z., 2007. Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia). Food Chemistry, 101(4), pp.1526-1532. https://doi.org/10.1016/j.foodchem.2006.04.004.
Inoue, T., Komoda, H., Uchida, T. and Node, K., 2008. Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties. Journal of cardiology, 52(2), pp.127-132. 10.1016/j.jjcc.2008.06.004.
Castro, J. C., Maddox, J. D., & Imán, S. A. (2018). Camu-camu— Myrciaria dubia (Kunth) McVaugh. Exotic Fruits, 97–105. ScienceDirect. https://doi.org/10.1016/b978-0-12-803138-4.00014-9
Hernández, M. S., Carrillo, M., Barrera, J., & Fernández-Trujillo, J. P. (2011). Camu-camu ( Myrciaria dubia Kunth McVaugh). Postharvest Biology and Technology of Tropical and Subtropical Fruits, 352–375e. ScienceDirect. https://doi.org/10.1533/9780857092762.352
Yuyama, K. (2011). A cultura de camu-camu no Brasil. Revista Brasileira de Fruticultura, 33(2), iii–iv. https://doi.org/10.1590/s0100-29452011000200001