Cajá (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.
Table of Chemical-Physical and Nutritional Values of Cajá
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