Mangaba Fruit Plant (Hancornia Speciosa)
Mangaba Fruit / Hancornia Speciosa:
Common Names: Mangabeira, Mangaba
Botanical Name: Hancornia Speciosa
Description: Mangaba Fruit, scientifically known as Hancornia Speciosa Gomes (Apocynaceae), is a tree widely distributed in southern and western South America, specifically in Paraguay, Brazil, Bolivia, and Peru. The tree provides an edible fruit that is popular and commonly used locally, and it also produces latex that has been exported in the past as a source of rubber. The fruit is typically harvested from the wild but is also cultivated for its culinary uses. It is highly esteemed in parts of Brazil, especially as marmalade.
Fruit Characteristics: The fruit needs to be very ripe and soft (fallen to the ground) to be free of any latex or bitterness. Fully ripe fruits have a delicious, succulent, viscous, sweet, aromatic pulp with a pleasant subacid flavor. The fruit can be consumed fresh or used to make juice, sherbet, preserves, and other products.
Tree Characteristics: The mangabeira tree typically grows to a height of 5-6 meters but can reach 10 meters. It starts bearing fruit at 3-5 years. The mangabeira is a hardy tree and thrives in sandy soils that are poor in nutrients.
Nutrient Content: In addition to its sensory characteristics and high production potential (10–12 ton/ha), mangaba is rich in bioactive compounds, including phenolics and carotenoids. These compounds contribute to the fruit's elevated potential for anti-inflammatory, anti-hypertensive, and antioxidant properties.
Bloom Time/Fruiting: 2 to 3 Years
Maintenance Required: Moderate