Peach Palm (Bactris gasipaes)

Family: Arecaceae | Edibility: Choice Edible (5/5)

Peach Palm or Bactris gasipaes is a tropical tall, slender palm that grows up to 24 m in height. It is native to South and Central America. Thorns are present on the trunk and suckers are formed at the base. Seed oil is used medicinally as a rub for relief from rheumatic pains. It is also edible and is used for cooking. The ovoid, yellow to orange fruit is highly nutritious. It is cooked or ground into flour and used in baking.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Berries, Nuts/Seeds, Flowers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

taste, mealy and nutty in flavour. — Edible portion: Fruit, Flower shoots, Cabbage, Palm heart, Vegetable.; An acquired taste, mealy and nutty in flavour.; The flavour is variable, ranging from bland to strong.; Inedible raw, it is boiled in salt water for 30 - 60 minutes, when it becomes floury-textured, oily and pleasant tasting with good nutritious qualities.

Habitat & North American Range

Not known in a truly wild location. Plants are found in disturbed natural ecosystems, principally along riverbeds and primary forest gaps. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8)