Hey everyone! This is just a reminder that even though our Online Emporium is out of baru seeds, you can still buy them through the usual retail channels! Please ask your local grocery manager to contact our distributor EcoIdeas if you can’t find them at your store 🙂
By Alex Atala
1/8 of a watermelon (around 1kg)
10g lemon grass
100ml white wine vinegar
30ml lime juice
40g lemon grass
5ml olive oil
5g diced garlic
100ml neutral oil
10ml cucumber water
40g codium algae
20g Baru Baron’s baru seeds
300ml cucumber water
Parsley sprouts, small basil leaves, black salt and charcoal oil for a finishing touch
1. Cook the lemon grass and vinegar for 20min in a covered pot. Strain and save for later.
2. Cut the watermelon in pieces, discarding the whites.
3. Place watermelon in a bag with previously saved vinegar, lime juice and basil
4. Vacuum and leave in the fridge for 30min.
5. Take watermelon out of the bag and make small portions, removing the seeds.
1. Grate the cucumber and slice the lemon grass, parsley and coriander.
2. Mix with other ingredients in a bowl and leave in the fridge for 3h.
3. Strain the water at the bottom and save for later.
Mix oil and charcoal, and strain with a cloth.
1. Slice cucumber with a mandoline, in thin slices.
2. Place in a bag with 10ml cucumber water and vacuum seal it; open it and roll slices.
1. On a small plate, place the cucumber water, two pieces of watermelon and a piece of codium over each piece of watermelon.
2. Add 3 strips of rolled cucumber and 3 baru seeds.
3. Finish with black salt, parsley sprouts, basil leaves and charcoal oil.
Hey everyone! We proudly announce that we’re Top 75 Finalists in the 2018 FedEx Canada Small Business Grant Contest! We rose to the top of the 2,100+ entries, isn’t that cool? Thanks for your support and votes!
– Shand Santos
Hey everyone! The Cerrado savanna is not called the most biodiverse savanna in the world for no reason. It has many wild fruits being researched and yet to have their potentials unveiled to the world, just like baru seeds. Check these out:
Cagaita (Eugenia dysenterica)
With a citric flavour, cagaita fruits are rich in antioxidants, Vitamin A, Vitamin C and potassium. They also possess the highest proportion of Omega-3 and Omega-6 fatty acids known in a fruit.
One of its scientific names comes from the fruits being highly fermentable – they can have laxative effects if exposed under the sun for a couple of hours after picked.
Pêra-do-campo/Cerrado pear (Eugenia klotzschiana)
The Cerrado pear is a wild fruit with an incredibly high concentration of fibre, iron, copper, manganese and good amounts of many other minerals, such as zinc and magnesium.
The extract from its leaves and flowers has strong antibacterial and antioxidative properties, but research is still in its infancy.
Pequi (Caryocar brasiliense)
This oily fruit has high concentrations of antioxidants and vitamin A and is a very traditional cooking ingredient amongst locals.
Its oil extract has shown many potential uses: as a cocoa butter substitute and zero trans fat product, and as a potent antioxidant and anti-inflammatory supplement for endurance athletes and cancer patients.
Cereja-do-cerrado/Cerrado cherry (Eugenia calycina)
The cerrado cherry has barely been studied academically but is also traditionally eaten all over the Cerrado by the locals, being high in Vitamin A.
Recent research shows that bark and leaf extracts have strong antibacterial properties and have a high pharmaceutical potential.
Mama-cadela (Brosimum gaudichaudii)
This berry is particularly promising! A lot of research has proven its potential on the treatment of vitiligo and its extract also has tremendous activity against antibiotic-resistant bacteria.
Research on it is still in its infancy, as science has recently reached a new low in its priority regarding funding in Brazil.
Like baru seeds, all these fruits and many others support local foraging communities in the Cerrado. They all could become extinct soon if no action is taken on current deforestation trends.
Hi folks! During our baru seeds demos a lot of people ask a crucial question:
“What can you do with them? How do you eat them?”
There are many levels of eating baru seeds!
LEVEL 1 – EASY
Just have them as a snack on the go, peel and all. Maybe salt them a little? Or add them to your favourite trail mix or bowl. Easy enough! This is the traditional way of eating them.
LEVEL 2 – INTERMEDIATE
Peel them. From there you can coat them with chocolate, grind them and turn them into pesto, butter, baru sauce or even barutella. Glaze them with maple syrup! Add them to rice recipes, or use them to replace peanuts or tree nuts in basically any recipe!
LEVEL 3 – ADVANCED
OPTION A: Soak them for a couple of hours. Then peel them. This enables you to make hummus or even baru burguer! When soaked they behave exactly like chickpeas.
OPTION B: Grind them coarsely and add them to your favourite recipes! They’re so versatile you can even make milk out of them.
On a future post we will look into using baru flour! Stay tuned 🙂