Fruit

Whole

Whole açaí means intact berries still on or just stripped from the palm panicle—skin sealed, seed inside—before mashing. This is the harvest and reception form, not the usual retail form outside Amazonia. Fruit must move from tree to pulp line quickly; warm storage turns berries soft and fermented. Buyers of whole fruit are processors, local markets, and field kitchens. For most cooks abroad, “whole” is irrelevant next to frozen pulp grade and Brix/colour specs. If you do handle whole berries, sort out green underripe and crushed fruit before washing.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshPulped ImmediatelySortedWashed

Traits

FragileHighly PerishableIntactIntact BerryLocal Market FormProcessor FormRare In Export Retail

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 54.6

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.86 mg
Salt 0.01 g
Total Carbohydrate 12.6 g
Dietary Fibre 2.03 g
Total Sugars 9.47 g
Complex / starch 0.99 g
Protein 0.79 g
Water 80.8 g

Detailed nutrients

Energy 54.6 kcal
Water 80.8 g
Carbohydrates 12.6 g
- Sugars 9.47 g
- Starch 0.99 g
- Fibre 2.03 g
Protein 0.79 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 40.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.2 µg
- Vitamin C 2 mg
- Vitamin E 0.32 mg
- Vitamin K 5.2 µg
Minerals 358 mg
- Major Minerals 357 mg
  - Calcium 36 mg
  - Sodium 4.86 mg
  - Potassium 316 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.2 · vitamin-e: 0.32 · vitamin-k: 5.2 ·

Minerals

Sodium: 4.86 · Potassium: 316 · Calcium: 36 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCEBR

Whole fruit clusters were the only form available before motorised pulping and cold chain.

1990BR

Reception docks graded whole fruit for same-day industrial pulping and freezing.