Cambuci

We have already talked about regionalism and the importance of rescuing caiçara culture, now we are going to talk about extinction, but it will not be about animals but about food. Fruits, vegetables, vegetables, plants, also go into extinction and this is very sad, because much of our culture is also lost.

According to a survey carried out by the Slow Food Brasil project in 2010, cambuci was already one of the endangered fruits!

I was born in São Paulo, capital, in a neighborhood called Cambuci and I have always heard several stories about why it got its name, I believe that today, few even know that Cambuci is a fruit lol.

The name of the neighborhood was really due to the large number of trees of this fruit that existed in the mountains. The cambucizeiro is a tree originally from Brazil, Atlantic Forest, on the slope of the Serra do Mar that faces the Plateau in the city of São Paulo and the plateau itself. Since colonial times, the fruit has been used as a flavoring for cachaça, despite being very rich from a nutritional and gastronomic point of view. Rich in fiber, cambuci is also a great source of vitamin C, other vitamins and minerals, in addition to having antioxidant agents and tannins that fight free radicals, delay aging and strengthen the immune system. Cambuci has a creamy, juicy pulp with few seeds; slightly sweet, but extremely acid like lemon, it is not the type of fruit that is easily consumed fresh.
Rescuing culture is not just reading a story of what it was like in the past, but it is also trying to recover what has already existed, it is making everyone aware of the importance of preservation, principles of sustainability and responsibility.
And to sweeten this extended holiday a little, if you’re lucky enough to find it, let’s go to the Cambuci Jam recipe.

Ingredients:

2 cups of Cambuci tea (pulp only)
2 cups sugar tea
2 and ½ cups of water

Preparation mode:

Mix the cambuci with the water and half the sugar and beat in a blender until smooth. Transfer to a pan with a thick bottom, add the remaining sugar and cook, stirring occasionally, until it comes off the pan. Serve at room temperature.

A great tip to serve this delicacy is to make crepe, very thin… As soon as possible, post the recipe. Enjoy your food!

Article for A Cidade Ubatuba Newspaper