It's the last minute to save the real superfood. Cultivated Acai Palm is not anymore superfood, just the gifts what the Nature is giving. If human being touch anything By cultivating or adding something it is not any more Super food. This ia also saving rainforests because without we can only get industrial food.
Native to South and Central America, the açaí palm is most commonly found in regularly flooded regions of rainforest and often forms large groves along lowland river edges. This slow-growing, shade loving palm takes 4 – 5 years before it begins to produce fruit. It depends on the many birds and animals that eat its fruit for the majority of its seed dispersal throughout the forest.
In recent years, acai has become a popular ‘super fruit’ in United States and European markets. However, acai has been a staple of many Amazonian communities for generations. The açaí palm heart is a commonly used vegetable, while the dark purple fruit is used to make a juice or even as a natural dye. The berries are soaked in water to soften the thin, outer shell, before the juice is squeezed out. The dark, purple juice is often mixed with sugar and tapioca powder to make a thick and nourishing drink. The juice is also used to produce ice cream, liquor and a variety of sweets. The palm fronds are even used to help thatch roofs. Traditionally this tree has had many medicinal uses as well. The oil from the fruit is used to treat diarrhea and the seeds are toasted and crushed to treat fever. The root is used in decoctions and infusions to treat everything from liver issues and diabetes to hair loss and muscle pain.
