Buriti

Scraped and sweetened, the pulp becomes a doce thick enough to spread.

Blended cold, sweet milk pushes a carroty, waxy fruit fully toward dessert.

Fat softens the wax the pulp is naturally full of.

Warm spice sits on a carrot-and-apricot fruit the way it would on a pumpkin pie.

Floral sugar over an already sweet orange pulp deepens it rather than doubling it.

Molasses spirit against a waxy orange fruit, steeped for the buriti wine some communities still make.

Dairy fat against orange-tinted wax; the ice cream version leans on this completely.

Two Amazonian fats, one from a fruit and one from a seed, closer than they first taste.

The flavour resemblance is not a coincidence; side by side the fruit and the root read as siblings.