Awasi Iguazu, our 14 villa lodge built on to the forested banks of the Iguazu river, has been pioneering the use of the Jejyá fruit in its Relais & Chateaux restaurant, a striking and delicious fruit whose growth helps preserve the forest.
The Awasi Iguazú restaurant has been pioneering the use of native ingredients
Violet delights
Jejyá is the Guaraní name for the fruit of the palm tree Jucara. It is harvested and prepared by hand, in a process that hasn’t changed significantly for generations.
Once the berries are picked, they are manually sorted to remove unripe green fruits, along with sticks, leaves and other unwanted detritus. The berries are then washed and left to dry, before being transferred to the extraction room.
Here, they are mixed with hot water, used to loosen the fruit from the seeds, to reveal the pulp itself; a rich purple colour, similar to acai.
Jejyá is then used by our chefs and bar staff in savoury dishes, cocktails, and puddings like ice creams and cakes.
The charming violet colour of jejya makes it very suitable for different types of puddings and sorbets
Jejyá on the rise
Jejyá as a food product is becoming increasingly popular, with the sale of frozen pulp, jams, vinegars, and other preparations (such as beers, sweet pastries, and ice creams) growing tremendously in South America.
With improving techniques allowing for the sustainable production of Jejyá, it is has become a go to ingredient both for our chefs, and more widely in the region.
The surrounding jungle influences every aspect of Awasi Iguazú life
Edible muses
The latin name of the palm heart tree is Euterpe edulis. Euterpe is the name of a muse in ancient Greek mythology, associated with music and poetry; a reference to the soaring beauty of the palms. Edulis means edible, a nod to its status as a delicacy; the Jucara palm heart is considered one of the finest for eating.
The Euterpe edulis was previously cultivated to produce palmitos, a vegetable harvested from the inner core of the palm tree.
However, harvesting palmitos kills the tree, so this unsustainable practice has fallen from favour.
The palm heart tree grows deep within the rainforest, meaning its cultivation protects the jungle
Fruits of the Atlantic Forest
The palm heart tree grows exclusively in the Atlantic Forest, bearing fruit between February and August. It is found in Eastern Paraguay, the eastern coast of Brazil and the Misiones region of Argentina; Iguazu and the surrounding area is its heartland.
The plant is sensitive and to germinate, develop and survive, it requires a forest environment with plenty of shade and humidity, and no frost in winter.
The palm heart tree needs the protection of the forest canopy to flourish
The heart of the jungle
The palm heart tree needs the protection of the forest canopy to survive and reproduce.
As a result, the growing of the palm heart helps to protect the rich rainforest of the region, given it requires the forest in order to grow.
Flora and fauna around Awasi Iguazu
Helping fauna and flora
The palm heart tree flowers abundantly, attracting many insects, including the yateí, a stingless native bee which produces honey from the abundant fruits.
The palm heart tree can produce a large quantity of fruit in the winter, supporting many herbivorous animals and ensuring their winter survival, given most trees produce fruit throughout the summer and autumn.
These fruit-eaters in turn sustain and support the diversity of the wider forest, as they transport different plant species through the seeds they ingest, encouraging new growth.
Use of Jejyá is a powerful demonstration of our chefs’ skills; using locally-sourced, sustainable, original and unusual ingredients to produce delicious dishes with a firm sense of place, all whilst protecting the delicate natural ecosystems of our beautiful surroundings.