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Platonia insignis Mart. - syn.Platonia esculenta (Arruda) Oken - Clusiaceae
bacuri, bacurizeiro (port.), Bacuri
Deciduous tree, up to 40m tall, native to tropic South America.
„The flowers are 5–7 cm long and pink in color, with five petals and numerous stamens. The fruit is round to oval and 7–14 cm long, with a thick, yellow skin. It resembles a papaya. The rind exudes a yellow latex when pressed. The sticky white pulp is fragant, with a taste that is both sweet and sour. There are 3 to 5 seeds.“
https://en.wikipedia.org/wiki/Platonia
„After the first bite, I thought I have never tasted anything like this before in my life. It’s a semi sticky pulp with a soft texture, and it’s incredibly fragrant. It’s very sweet but with a slight sour/acidic kick at the end – it’s absolutely delicious, and the rich flavor lingers in your mouth long after you swallow the pulp. After a few more bites, I had a vivid childhood flashback and immediately realized what flavor I was tasting – Fruit Loops! I could never figure out what fruit Fruit Loops actually tasted like until now. I know it’s a stretch (and I’m not sure that Alex totally agrees with me on this comparison) but I’m convinced that someone came to the Amazon, saw a colorful bird eating this fruit, tried it, had an epiphany, and sold the concept to Kellog’s. Coincidentally, the bacuri is actually pollinated by the white-bellied parrot. :p“
http://seekingsustenance.wordpress.com/2010/03/07/bacuri-cupuacu/
„The free and bound flavour components of bacuri fruits were analysed by capillary GC and GC–MS following XAD-2 separation. Seventy-five components were identified in the free volatile fraction; the most abundant were terpene alcohols, among them, linalool and related compounds, linalol furanoxides and pyranoxides, hotrienol and several dimethyl-octadiendiols. Abundant amounts of 4-methoxy-2,5-dimethyl-3(2H)-furanone were also found. Seven glucosides and three rutinosides were identified by GC–MS of their TFA derivatives for EI–MS and NCI–MS, in agreement with quantitative data obtained for enzymatically released aglycones and saccharidic moieties structure; the most important glycosides were benzyl, 2-phenylethyl, (E)-linalool furanoxide and (S)-linalool glucosides and benzyl, 2-phenylethyl, and (S)-linalool rutinosides.“
[Free and bound flavour components of amazonian fruits. 1: Bacuri., Boulanger, R., Chassagne, D., Crouzet, J., Flavour and fragrance journal, Vol.14(5), 1999, 303-311]
