An Afro-Colombian street vendor sells raw chontaduro (peach palm) fruits under the highway bridge in Cali, Valle del Cauca, Colombia.
An Afro-Colombian girl unloads chontaduro (peach palm) fruits from a truck in a processing facility in Cali, Valle del Cauca, Colombia.
An Afro-Colombian woman peels a freshly cooked chontaduro (peach palm) fruit with a knife on the porch of her house in Quibdó, Chocó, Colombia.
A Colombian farmer climbs a peach palm tree, employing the traditional marota scaffold, on a farm near El Tambo, Cauca, Colombia.
Bunches of raw chontaduro (peach palm) fruits are seen hung in a shop in Medellín, Colombia.
Colombian farmers weigh bunches of harvested chontaduro (peach palm) fruits on a farm near El Tambo, Cauca, Colombia.
A Colombian farmer climbs a peach palm tree, employing the traditional marota scaffold, on a farm near El Tambo, Cauca, Colombia.
An Afro-Colombian woman salts freshly cooked chontaduro (peach palm) fruits on the porch of her house in Quibdó, Chocó, Colombia.
A Colombian farmer climbs a peach palm tree with the marota scaffold to harvest chontaduro fruits on a farm near El Tambo, Cauca, Colombia.
Chontaduro (peach palm fruit)
Chocó, Valle del Cauca & Cauca – 2019-2021
Chontaduro, a palm tree native to humid tropical forests, has been grown by indigenous people in the Americas since ancient times. Today, the peach palms are often cultivated by smallholders in agroforestry farms in the Pacific lowlands of Colombia. Although chontaduro fruits must be cooked for a couple of hours before consumption, it is one of the most popular Colombian street foods, usually served with salt and honey. The pulp of a boiled chontaduro is dry and has a starchy flavor. Due to its richness in essential oils, unsaturated fatty acids, proteins, and high nutritional value, chontaduro is considered a superfood.
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