Spondias mombin


Known in other regions of South America as taperebà, is quite common in the Nordeste of Brazil.

Thanks to its sophisticated sweet-sour taste, it is an ideal ingredient for cocktails.

The frozen NFC pulp of cajá keeps faithfully all nuances of the taste and aroma of the original fruit and thus represents an ingredient with strong innovation potential.

Chemical-Physical and Nutritional average values for 100g

Nutritional properties

Values per 100g NRV* %
Energy 47 Kcal - 201 kJ
Proteins 0,6 g
Carbohydrates 9,0 g
Fats 0,6 g
Vitamin C 15,0 mg - 25% RDA

Chemical-physical properties

Values per 100g
Total solids 11 g
Soluble Solids 10 °Brix
Acidity (Citric Acid) 1,0 g

* NRV = Nutrient Reference Values