This fruit with endless properties takes us back to the most ancient Peruvian history where our ancestors surrendered before its flavor. Find here everything related to this particular product.
The pacay, also known as pacae, guaba, guamo or inga, is a legume present in our country for many years. By the XVII century, its value was important due to its white and smooth pulp as the cotton.
The pacay has a hard pod that measures between 3cm and 5cm long. It comes in different colors, from dark yellow or even green. Also, it has a lot of water on its pod. Besides, its seed is smooth, hard, and black.
This fruit may be found in different countries of the region, mainly in Peru, Colombia, Argentina, Bolivia and in some countries of Center America. Its Andean origin goes back to our Inca ancestors era. The pacay, that grows near to the rivers’ edge or in forests, is very appreciated because it is easy to adapt to tropical weather conditions.
Regarding its characteristics, it stands out because its low caloric value: only 52 calories per 100 grams. It has not only vitamins A, B and C, but also vitamin pro A. The latter is particularly special because it allows reinforcing the production of vitamin A that improves and protects the immunological system.
Due to its antioxidant properties, this fruit is admired and highly desired in many parts of the world. The pacay allows controlling high levels of cholesterol. This means that it can relieve some discomforts caused by the migraine. Nevertheless, despite it has a very sweet flavor, it also has properties that allow balancing the sugar levels, since it is a source of proteins and fibers. In addition, it can prevent heart problems due to its antioxidant properties that act directly to the heart.
In 1531, during its expedition to Peru, Francisco Pizarro found pacaes in the San Mateo Bay, located in Trujillo. It is told that Atahualpa gave Pizarro a basket full of this fruit because it was his favorite one.