Peach Palm Fruit Plant (Bactris gasipaes)

Botanical Name: Bactris gasipaes

Commonly Known: Peach Palm, Palm Chestnuts, Pewa Palm

Common Names: Peach Palm, Palm Chestnuts, Pewa Palm

General Information:

Native to the tropical forests of Central and South America, Widely cultivated in South America for its edible fruit. 

Multi-stemmed, evergreen, feather palm, Spiny stems that can grow up to 20 meters tall. Fruit is always eaten cooked due to the presence of an alkaloid, pupunhadine.

Seeds are eaten raw or made into a meal to flavor drinks. Fruit has an acquired taste with a mealy and nutty flavor

Boiled in salt water for 30 - 60 minutes, becoming floury-textured, oily, and pleasant tasting.

Highly nutritious, rich in carbohydrates and protein, The Oil obtained from the seeds is called the oil of macanilla.

Edible Uses:

Fruit must not be taken raw; it is preferred cooked

Boiled in salted water, peeled, and seed removed

Produces flour and edible oil

Can be used as animal feed

Leaves used for thatching, weaving, and cooking

Health Benefits:

Strengthens the immune system

Optimizes blood pressure

Speeds up growth and aids in weight loss

Prevents intestinal problems, including gastric ulcers

High fiber content helps prevent diabetes

Cultivation Details:

Bloom Time/Fruiting: 4 to 5 Years

Maintenance Required: Moderate