Caimarona Grapes
Estimated Inventory, lb : 0
Description/Taste
Caimarona grapes are small, averaging 1 to 3 centimeters in diameter, and grow in large, clustered bunches, which weigh 560 to 1070 grams. The fruits are ovoid to round, each weighing 9 to 12 grams, and the skin is taut, rough, and abrasive. Caimarona grape skin is inedible and should never be consumed. The skin ripens from green to dark purple-red and peels easily from the flesh. The skin may also bear a few brown scars and markings acquired during cultivation. The white to translucent flesh is aqueous, tender, and mucilaginous, enveloping one large seed. Caimarona grapes are edible raw once ripe and have a sweet-to-semi-acidic flavor, depending on their degree of maturity. The fruits are also said to have a fruity, unusual taste reminiscent of root beer or wintergreen.
Seasons/Availability
Caimarona grapes ripen at different periods throughout the year in South America and are generally available from September through March.
Current Facts
Caimarona grapes, botanically classified as Pourouma cecropiifolia, are a rare species belonging to the Urticaceae family. The fruits grow on fast-growing trees reaching 12 to 20 meters in height and have origins throughout the Amazon in South America. Caimarona grapes are primarily a wild, edible species and are favored for their juicy, sweet flavor. The fruits are highly perishable and remain mostly in their growing regions, limiting their notoriety worldwide. Caimarona grapes are not commercially produced and are only planted in small quantities in home gardens. The fruits are found seasonally in markets as a fresh-eating delicacy.
Nutritional Value
Caimarona grapes are a source of fiber to aid digestion and contain varying amounts of minerals, including calcium, phosphorus, iron, and potassium. These minerals help the body support bone and tooth development, produce the protein hemoglobin for oxygen transport in the bloodstream, and maintain fluid balance. Caimarona grapes also contain anthocyanins, which have antioxidant properties to protect the body’s overall health and reduce inflammation. The leaves of the species are used by indigenous communities in the Amazon to relieve headaches, and the steam from boiled leaves is inhaled to soothe colds.
Applications
Caimarona grapes have a semi-acidic to sweet taste suited for fresh and cooked preparations. The fruits are popularly eaten out of hand once ripe, peeling and discarding the skin as it is inedible. The flesh can be consumed as a snack or sliced and tossed into fruit and green salads. Caimarona grapes are also blended into juices and smoothies, used as a topping over yogurt and breakfast dishes, or occasionally added to desserts and baked goods. In addition to fresh preparations, Caimarona grapes are simmered into jams, jellies, and compotes or used to flavor syrups. They are also fermented into homemade wines. Beyond the fruit’s flesh, the seeds are sometimes ground and used as a coffee substitute in Peru. Caimarona grapes pair well with herbs like rosemary, basil, and parsley, and other tropical fruits. Freshly harvested Caimarona grapes have a short shelf life due to their high perishability. The fruits only last 1 to 2 days after harvest and should be consumed immediately for the best quality and flavor.
Ethnic/Cultural Info
Caimarona grapes acquired their name from their appearance. It is important to note that Caimarona are not true grapes; they are named grapes because their fruits grow in clustered bunches like grapes, have a round shape, and a purple-hued skin. The variety is known by several grape names, including Amazon Tree-grape, Caimarón, Uva Caimarona, and Caimarona. The name Uva Caimarona is sometimes confused with Uva Camarona, a distinct species also found in South America. Uva Caimarona belongs to Pourouma cecropiifolia and is an Amazonian fruit, while Uva Camarona belongs to Macleania rupestris and is a smaller Andean berry.
Geography/History
Caimarona grapes are native to South America and have origins in the western Amazon Basin. The species has been growing wild since ancient times and is found in Peru, Colombia, Ecuador, Bolivia, and Brazil. Caimarona grapes were historically consumed by indigenous communities since pre-Hispanic times, foraged from wild trees and planted in gardens, and selected for specific traits over time. The fruits are still consumed in the modern day and remain a primarily wild species, localized to their growing regions due to their short shelf life. Today, Caimarona grapes thrive in tropical forests, on plains, fields, on farms, and in home gardens up to 1200 meters in elevation. The species is grown on a small scale and sold through local vendors at markets in South America.
