Dhara Seeds

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Jatoba (Hymenaea courbaril)

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$24.99 $14.99

Estimated delivery between Mars 28 and Mars 31.

The Jatoba, scientifically known as Hymenaea courbaril, is a tropical tree native to Central and South America, particularly Brazil. Also known as Brazilian Cherry or Hickory Sap, the Jatoba tree produces a distinctive fruit with a hard, brown, leathery shell and a large, woody seed inside. The edible pulp of the Jatoba fruit is sweet, with a honey-like flavor and a slightly fibrous texture, making it a prized treat in regions where it is found. Additionally, Jatoba is renowned for its properties and has been used in traditional remedies for its potential anti-inflammatory and antioxidant benefits. Beyond its fruit, the tree itself is valued for its hardwood, used in furniture and construction.

Features:

  • Unique, Sweet Flavor: The pulp of the Jatoba fruit is sweet, with a rich, honey-like taste. Its fibrous texture adds a satisfying chew, making it a unique fruit to enjoy fresh or incorporated into various dishes.
  • High in Nutrients: Jatoba fruit is a good source of vitamins, minerals, and antioxidants, including vitamin C and calcium, which contribute to immune health, bone strength, and overall wellness.
  • Rich in Fiber: The fruit’s pulp contains a substantial amount of dietary fiber, supporting healthy digestion and contributing to a feeling of fullness when consumed.
  • Uses: Traditionally, Jatoba has been used for its potential therapeutic properties, including as an anti-inflammatory and antioxidant agent. It is believed to help boost the immune system and promote overall health.
  • Versatile Culinary Use: While Jatoba fruit is commonly enjoyed fresh, its pulp can also be made into juices, syrups, and jams, or used as a natural sweetener in a variety of recipes.

Specifications:

  • Scientific Name: Hymenaea courbaril
  • Common Name: Jatoba, Brazilian Cherry, Hickory Sap
  • Size: Typically 3 to 5 inches long, with a hard, leathery shell that protects the edible pulp inside.
  • Origin: Native to Central and South America, particularly in Brazil, and found in tropical and subtropical forests.
  • Packaging Options: Whole fruit, fresh pulp, syrup, and dried fruit or powder.
  • Shelf Life: Fresh Jatoba fruit can last several days when kept at room temperature and up to a week in the refrigerator. Dried Jatoba pulp or powder has a longer shelf life when stored in an airtight container.
  • Storage: Store the whole fruit at room temperature until ripe, then refrigerate. Dried pulp or powder should be kept in a cool, dry place in an airtight container.

Usage Ideas:

  • Fresh Snacking: Enjoy the sweet, fibrous pulp of the Jatoba fruit fresh, scooped out from the tough outer shell for a natural, energizing snack.
  • Juices and Smoothies: Blend Jatoba pulp into tropical juices and smoothies for a naturally sweet, nutrient-rich drink. Combine with other fruits like mango, pineapple, or orange for a refreshing beverage.
  • Jams and Syrups: Make your own homemade Jatoba jam or syrup by cooking the pulp with sugar. Spread it on toast, pancakes, or use it as a topping for yogurt or desserts.
  • Baked Goods: Add Jatoba pulp to baked goods such as muffins, cakes, or cookies for a unique, honey-sweet flavor. It can also be incorporated into pies or tarts for a tropical twist.
  • Traditional Remedies: The bark, leaves, and other parts of the Jatoba tree have been used in folk medicine, especially as an anti-inflammatory and immune booster. The fruit pulp can be incorporated into natural health remedies or teas.
  • Cooking and Sauces: Use Jatoba pulp to create sauces or marinades for meats, especially in Brazilian and Latin American cuisine, where the fruit’s sweetness pairs well with grilled meats or savory dishes.

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Non-GMO

Dharaseeds are Non-GMO and free from genetically modified organisms.

High Germination Rate

Tested for high viability to ensure successful sprouting.

Heirloom Variety

Open-pollinated seeds preserved for quality and authenticity.

Chemical-Free

Free from synthetic pesticides, herbicides, and additives.

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