Morro de São Paulo Flora

Some of the most economically important flora and the fruits that you will see in Morro de São Paulo.

Palms

Dendê (African oilpalm)

Culturally, the most important plant of the region, to the extent that it gives the name to the Dendê Coast. From this fruit is extracted, the oil essential for moqueca, acarajé and countless other Bahian delicacies. They are great palm trees, with bunches of dark fruits that become orange when ripe.

Piassava (Piaçaba)

From the fibers extracted from the dry leaves of this palm tree, everything from rooftops to brooms is manufactured. The fiber is waterproof and very resistant, and it is the motor of a considerable regional production network. The fruit, besides having an almond, has an extremely hard woody layer, used by craftsmen.

Coconut Palm

Different from every other species, the coconut palm, despite even being called the Bahia coconut palm, is not native to Brazil. It was brought over from India by the Portuguese, but its precise origin is unknown. It fit very well with the land and the island’s environment, serving as shelter for several animal species.

Bromeliads

There are countless species living on trees, rocks and even on the ground of the island’s woods and sand banks. Besides exuberant flowerings, their sizes amaze: some have few millimeters, others 2 or 3 meters! (6 to 10 feet!)

Orchids

There are several different species of them in the Atlantic Rain Forest. The ones from the vanila genus have the most impressive size, being able to surpass ten meters (over 30 feet).

Fruits

Cashew (Cajú)

The fruit is actually the nut supported in this pseudo fruit. It is green and very astringent. The nut is surrounded by a shell containing very toxic oil. The toasted nut and the fruit’s juices are great!

Sugar apple (Pinha)

Known in other regions as “fruta-do-conde” (“count’s fruit”). There is more than one kind in the island: one sweet, with rounded segments, and another acid, with tiny tips.

Mangaba

When green it is milky and has a repugnant taste. Ripe, it’s delicious. Its pulp is dense and a bit sticky. It has several bumps and lends its name to the island’s high point, the Mangaba Hill.

Cupuassu (Cupuaçú)

A big fruit, around 30 cm (12 inches) big, acid and with a very strong smell. It’s hard to eat it. It comes from the Amazon and its juice is delicious.

Cajá or Hog plum

Of African origin, it is common in the Brazilian Northeast. It is a small, reddish-orange sweet fruit. The tree is huge and full of thorns, but the juice is excellent.

Ingá

Though it is sweeter, it can be mistaken for the tamarind, which is originally from Africa. There are several different kinds of this pod throughout Brazil

Guava (Goiaba)

It was already grown in Brazil before the Portuguese arrived. It is the fruit of a myrtaceous tree and is used for treating diarrhea.

Acelora or Barbados cherry

Brought over from Central America and very widespread due to its reputation for preventing wrinkles. It is now cultivated throughout the country.

Açaí, Assai or Cabbage palm

The fruit of an Amazonian palm tree, its pulp is now sold throughout the country. It is very energetic, and is delicious when served cool and frosted with granola.

Mango

Originally from Southern Asia, it is widespread throughout Brazil. There are several varieties, and its sweet and tasty pulp is very nutritive.

Passion fruit (Maracujá)

The fruit of a climbing tree, it comes in several varieties and is grown throughout Brazil. It is used as a natural calmative.

Umbu

A small, bittersweet fruit. It survives in the driest regions of the Brazilian Northeast.

Pitanga or Brazil cherry

Another tasty myrtaceous, but smaller. It is found in most of Brazil.

Red Mombin (Siriguela)

A tiny yellowish fruit, similar to cajá, only much sweeter.

Papaya (Mamão)

One of Brazil’s most famous fruits. There are several varieties, of diverse shapes and sizes.

Araçá or Cattley guava

A close relative of the guava, it can be easily mistaken for it by the less attentive. Its taste is stronger and the fruit is smaller.

Jackfruit (Jaca)

Originally from India, it can weigh up to 15 kilograms (33 pounds). There are two kinds, one soft and the other hard, and its smell is extremely sweet and very particular. It has a stringy pulp and those who approach it unawares are left with sticky fingers.

Watermelon (Melancia)

Along with the melon and the cucumber, it is part of an easily interbreeding group, so its origin is imprecise. It comes from somewhere between Egypt and India and the Middle East. The entire family is common in Brazil, though it is easily perishable.

Cocoa (Cacau)

From the toasted bean of this Amazon fruit, chocolate is made. The fruit’s pulp is also very tasty, and it is grown almost everywhere in the Brazilian Northeast.

Cherimoya (Graviola)

A big fruit, over two kilograms (2.5 pounds) heavy. It has a white pulp and a unique aroma.

Malay apple (Jambo)

The fruit is the size of an apple. It is dark red outside and white inside. It comes from Malaysia, but it fit quite well in Brazil.

Breadfruit (Fruta-pão)

Originally from the Malay archipelago. As its name it suggests, it is very rich in starch and can be turned into bread flour as well as fried. The tree is exuberant, and is also used for ornamental work.

Pineapple

Actually the inflorescence of a bromeliad. Several other bromeliads have similar flowers, but only the pineapple is edible, with its sweet and acid taste.