Sugar
classicThe scraped flesh is thick and fatty rather than sweet; sugar turns it into a dessert cream.
Mostly fibre and oil around a stone the size of a fist. Belém scrapes the little flesh there is into a thick sweet cream.
The scraped flesh is thick and fatty rather than sweet; sugar turns it into a dessert cream.
Spread thin over a hot tapioca crepe, the oily cream is a Belém breakfast alongside tucumã.
Two Amazonian fats stacked; the oil in the flesh barely needs the extra fat but gets it anyway.
Warm spice on a fibrous fat that otherwise tastes mostly of itself.
Floral sugar softens a texture closer to a nut paste than a fruit.
A squeeze is the only acid a very fatty, almost savoury pulp ever gets.
Warmth against oil, treated more like a savoury spread than a sweet one.
Two dense Amazonian fats from the same forest floor, closer in texture than in flavour.
Aged salt umami on a fibrous fatty pulp, reading like a very strange savoury spread.