Acai is the fruit of the Brazilian palmberry. Largely wild, harvested in the Brazilian Amazon watershed, the berries grow at the top of the Euterpe oleracea palm, the same tree that produces heart of palm. Harvesting the acai berries doesn’t harm the acai tree, but harvesting the heart of palm destroys the tree.
The acai palm tree grows in clusters of several trees that take 4-5 years to reach maturity, so good sustainability practice is to harvest one of the palm clusters for heart of palm once a year, while harvesting acai berries in the interim.
Roughly the size of a blueberry, the edible portion of the acai berry is effectively the berry skin, while the rest of the berry is a hard nut that’s inedible.
The pit is used as a fuel source to power the fruit reception and processing plant. The solids of the extracted purple pulp from the acai berry are half aqueous and half lipid. They contain omega fatty acids and high levels of antioxidants.
Coconut water is the clear liquid from the interior of coconuts that grow at the top of the coconut palm, Cocos nucifera. They are cultivated in Indonesia, Thailand, the Philippines and other Asian countries. Coconuts are also grown in Brazil.
Having a Codex Alimentarius single-strength standard of 5° brix (there is no current FDA standard), coconut water provides a 100% juice beverage base with less than half the calories of other commonly used juices such as apple, orange juice, grape or pear.
Coconut water is a well-known source of minerals, being a significant natural source of electrolytes such as potassium, sodium, calcium and phosphorus.
Acai contain antioxidants, omega fatty acids, shelf-stable probiotic content and an intense, pleasing colour. Coconut water brings a low-brix single-strength standard and natural electrolytes. Combined, they make a pleasant and well-received tropical blend that’s refreshing, light and thirst-quenching.
For the beverage developer, other ingredients might include:
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