Acai is a Brazilian berry originating from Amazon and, until the ‘70s, it was hard to find it anywhere else. Riverside communities used to reap acai from the E. Oleracea Mart. palm and eat it raw, as their prime meal. But… what is best, acai raw or processed, as we eat it nowadays?
Acai pulp started being sold all over Brazil during the ’80s and, by the ’90s, it was already a hit. Jiu-jitsu athletes created and spread the acai culture through the whole country, since acai raw or processed, either way, is a snack with high energy levels.
This delicious, dark purple berry can be found all over the world now!
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As the name suggests, an antioxidant is able to prevent or, at least, reduce oxidation inside our cells. The stress caused by oxidation may trigger many health issues, from aging to heart diseases and cancer.
Oxidative stress comes from the action of free radicals, which are molecules responsible to damage healthy cells through the body.
Antioxidants are mostly found in fruits and vegetables. There are many types of them, and each one can positively affect the human body in different ways.
Need mor info about antioxidants?
You should read: 11 antioxidant curious facts.
The pulp extraction of acai goes through many steps, starting with cleaning and disinfection of the raw berries. This removes microorganisms such as the vector of Chagas disease – also known as American trypanosomiasis.
Extracting the fine pulp of the berries is the last step. The pulp has 24 hours to be processed without losing its nutritional value.
As the pulp is easier to transport and store – and safer for our health -, it’s uncommon to find raw acai berries in the market. A high-quality pulp, however, will provide you the same nutritional benefits as the berry would.
Vitamin C, however, as a water-soluble vitamin, is easily dissolved in water. It is carried through the whole body, but it’s not stored and can be discarded via urine.
Both vitamins C and E are antioxidants, but, as you can see, they work quite differently from each other.
There is no such thing as an ideal portion of acai you should have daily. It depends on specific factors about your own body and usual diet.
Specialists, however, recommend moderation on caloric ingredients we use to add to your acai bowl.
Acai has already a considerable amount of calories by itself, so it may be a good idea to balance it with less caloric adds.
If you are planning to mix acai with exercising, you should have a bowl of it an hour before your training session so it will provide you energy to work out, or after the session, to compensate for the glucose you’ve lost.
Some fruits are the perfect add to an acai bowl to put a little more sweetness and flavour. There are just so many possibilities of what you can do with acai pulp, fruits, and a blender. Here are the best mixes you can offer to your clients:
Don’t know what to pick first? Have them all together!
Even though acai is mostly known as a sweet treat, it’s originally an ingredient for soups and sauces to accompany roast fish. In Brazi’s North, the pure acai pulp (without sugar or salt) is served with fried fish.
The sweet acai we know today has started when the processed acai arrived in Brazil’s Southeast, especially Sao Paulo, and Rio. To add the sweet flavour, acai can be is mixed with Guarana syrup or honey.
Processed acai is the best choice. It’s easy to store, it’s ready to blend and mix, and it’s the safest option if you need to save time and be sure the pulp is free of potentially harmful microorganisms.
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