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Acai is the fruit of the acai palm, Euterpe oleracea, a palm native to the floodplains of the Amazon basin. The fruit is a small, spherical drupe about 1–2 cm in diameter, typically purple when ripe. They grow in large clusters on tall trees that can reach 20–25 meters. The edible portion is the fleshy pulp surrounding a single large seed; the pulp is usually consumed after processing into puree or frozen pulp, as fresh berries have a limited shelf life.

Fresh acai berries spoil quickly, so they are commonly sold as frozen pulp, puree, or dried powder. In food markets, the pulp is blended with water or fruit juice to make açaí bowls or smoothies. In traditional Amazonian cuisine, the fruit is sometimes eaten with cassava flour and fish.

Nutrition and health: Acai is notable for its high antioxidant content, particularly anthocyanins, and for containing fats, fiber, and trace minerals. Although marketed for various health benefits, scientific evidence is limited and benefits depend on overall diet. Commercial preparations often add sugar, which increases caloric content.

Cultivation and trade: The fruit is native to the Amazon rainforest and is cultivated mainly in Brazil, with other production in neighboring countries. Global demand grew in the 21st century, contributing to increased export and diversification of products, but also raising concerns about sustainability and environmental impact in some areas.

Cultural significance: Acai has long been a staple in Indigenous and regional cuisines, and gained international popularity as a frozen pulp and in smoothie bowls in urban food scenes.