Camu camu (Myrciaria dubia) grows in the Amazon rainforest of Brazil and Peru. This relatively unknown fruit has been used by native people for many years. Recently camu camu has been exported to other countries with Japan being a major consumer.

The extraordinarily high vitamin C content of camu camu is of great interest. The fresh fruit can contain up to 3% vitamin C by weight. The fruit is also an extremely rich source of anthocyanins, with a particularly high level of cyanidin-3-glucoside. Compared to oranges, camu camu fruit provides 30 times more vitamin C and 10 times more iron. Camu camu is also a significant source of phosphorus and potassium.

Camu camu powder

Whilst more expensive than synthetic vitamin C powder, camu camu powder not only contains natural vitamin C but many of the minerals needed to aid in vitamin C absorption. Camu camu is a key ingredient in the The Mr Cabbage Head Power Smoothie.

Harvesting of camu camu

Wild harvesting of camu camu has intensified. Whilst it is nice to eat wild harvested fruit, there is a potential environmental impact. Camu camu grows well in flooded areas and the fruit is eaten by fish. Fish populations have declined in extensively harvested areas. The good news is that camu camu is easily cultivated and tolerates a wide range of conditions provided it is supplied with plenty of water.

References:

Justi, K. C., et al. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Arch. Latinoam. Nutr. 2000 Dec; 50(4):405-8.

Zanatta, C. F., et al. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR. J. Agric. Food Chem. 2005 Nov 30; 53(24):9531-5.