Chontaduro

Chontaduro is the common name for the fruit of the peach palm, Bactris gasipaes, a palm native to tropical regions of South and Central America. The fruit is a small drupe encased in a tough reddish-brown husk. Inside, a single large seed is surrounded by a yellow-orange pulp that becomes sweeter and softer as it ripens. The pulp is edible and is consumed fresh, roasted, or boiled in various regional preparations.

In many Andean and Caribbean countries, chontaduro is a popular street and market food. Vendors often roast the fruits in their husks or boil them, then offer them with salt, lime, or honey. The flavor is mildly sweet with nutty notes, and the texture ranges from firm to creamy when cooked. Beyond direct consumption, the peach palm is cultivated for its heart of palm, and the fruit can be processed into flour, desserts, beverages, or preserved products.

The peach palm is adapted to tropical climates and is grown in plantations as well as smallholder systems. Fruit production can begin a few years after planting and may occur year round in suitable conditions. Nutritionally, chontaduro provides carbohydrates and dietary fiber, with varying amounts of minerals and fats depending on processing and preparation.

The term chontaduro is most commonly used in Colombia, though related fruits from Bactris gasipaes are known throughout the region under different names. Properly prepared ripe fruit poses little risk when eaten in moderation; as with any fruit containing a large seed, the inedible parts should be avoided.