Hortiforum

General Info – Camu Camu, Cacari, Camocamo, Araca-d-agua

Belonging to the Myrciaria genus and closely related to the more widely recognized Jaboticaba, the Camu Camu is a small, riverside tree cultivated for its fruit rich in Vitamin C. Renowned for its exceptional Vitamin C content, Camu Camu fruits are often consumed for their health benefits, as the natural tartness might render them less palatable otherwise. The dark red fruits, have a translucent white pulp and are frequently processed into juices or powders, contributing both flavour and colour to various beverages and desserts, while also offering a generous dose of essential vitamins.
Although fruiting can occur throughout the year, the primary harvest takes place at the end of summer during the native rainy season of these plants. Typically, Camu Camu forms as a compact evergreen shrub or bush, seldom surpassing a height of 5 metres. Characteristic of the Myrciaria family, its leaves are small, elongated, and glossy, while the white flowers display a profusion of white stamens.
In its natural habitat along the riverside in the Amazon, the Camu Camu exhibits remarkable tolerance to flooding and waterlogging, adapting to the seasonal inundation it encounters. Camu Camu thrives in abundant rainfall and consistently moist soils. Unlike its more cold-resistant Myrciaria relatives such as the Jaboticaba and Blue Grape, the Camu Camu may not fare well in subtropical conditions. Nonetheless, with proper protection from cool temperatures and frost, it can grow and bear fruit. In optimal conditions, the tree can start fruiting within three years, promising a lengthy and productive life. A dynamic, Vitamin C-packed fruit that demands little space, the Camu Camu proves its worth with its unique attributes.

Plant Profile/Properties