Bacuri

Sharp creamy pulp turned to sorvete is the entire reason the fruit is famous outside Pará.

Blended cold, sweet milk carries the resinous edge into something people outside Belém will eat.

Two Amazonian fats meeting; the coconut smooths a pulp that on its own can taste of the rind.

Fat holds the tropical perfume, the same trick used for guava and passionfruit further south.

The pulp already carries real acid; citrus pushes it toward bright rather than resinous.

Belém pairs the fruit savoury with shellfish more often than a visitor would expect.

Cocoa butter against creamy resinous fruit; the two share the same soft milky register.

Steeped whole, the resin comes through in the spirit the way citrus peel would elsewhere.

Mould salt against a resinous tropical cream, unlikely and very Belém all the same.