Cocona: know the characteristics of this Peruvian fruit considered as the tomato of the Amazon

Did you know that the cocona and chili salsa is the favorite accompaniment to typical rainforest food? Learn how to make it and discover its impressive properties.

Who has not surrendered to the cocona! Cocona is a delicious citrus from the South American rainforest. Because of its color and size, it is known as the tomato of the Amazon rainforest. It can be large and reddish or small and yellowish. Its flavor is even more acid than that of an orange and it can measure up to 12 cm wide. 

For those who are not familiar with this delicious fruit, it is important to remember that it grows in tropical areas of the Peruvian Amazon rainforest, especially in the departments of Amazonas, Ucayali, and in the city of Iquitos, which is the capital of the department of Loreto. Its most voluminous production takes place in April and October. It is grown in soils with a clay texture and organic matter.

Powerful fruit!

The cocona is a fruit rich in nutritional properties. Its content has carbohydrates, iron, vitamin B5, B12, and C, calcium, carotene, and phosphorus. All these nutrients allow it to enjoy impressive properties that make it more desirable. 

The cocona, due to its high content of vitamin C, absorbs iron easily. That makes it possible to maintain the proper levels in the blood, as it combats any anemia or nutritional disorder. In addition, it controls cholesterol due to its low sugar content.

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Due to its high fibrous concentration, it retains fats and helps to eliminate them easily. As a result, it also combats constipation. The cocona consumption also contributes to protecting the kidneys and liver, as it levels the excess of uric acid, a chemical that is created when the body breaks down substances called purines.

In addition, this fruit is a favorite of those who take care of their hair, because, thanks to all its nutrients, it preserves the natural shine of the hair fibers. If you want to have healthy and shiny hair, the cocona is a great option!

COCONA AND CHILI SALSA

Since the cocona does not produce sugar, the experience of biting into it is not very surprising. However, with a touch of salt, the flavor will delight both young and old. From this combination of perfect flavors comes the cocona and chili salsa, an almost obligatory accompaniment to any typical rainforest dish.

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What is interesting about this chili salsa is its spicy and sour versatility. It can be added to any dish and its preparation is very simple. First, peel the cocona and place the juice in a bowl. Add salt, onion, ají charapita, and a little bit of coriander. Easy and tasty!

The cocona and its chili salsa are, without a doubt, treasures of the Peruvian rainforest that accompany the daily dishes of thousands of Peruvians. We are sure that its special flavor will captivate everyone.