Kind of palm tree in Central and South America

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Last seen on: –NY Times Crossword 12 Oct 21, Tuesday
NY Times Crossword 11 Oct 21, Monday

Random information on the term “ACAI”:

Açaí na tigela (“açaí in the bowl”) is a Brazilian dessert from Pará and Amazonas, where the ribeirinhos population prepare it regularly. They harvest the berries from the treetops by hand in the Amazon rainforest. It is a dish made with the frozen and mashed fruit of the açaí palm, which has berries described as having an “earthy” or creamy taste. Its texture is granular before blending and it has a tartness to it which, combined with a high acidity content, makes its taste an appealing pair to sweeter fruits. It is served as a smoothie in a bowl or glass, and is commonly topped with granola and banana, and then mixed with other fruits and guaraná syrup. Although açaí na tigela is popular all over Brazil, in the 1970s .” Nowadays, it is mainly in Pará, Rio de Janeiro, Florianópolis, São Paulo, Goiás and along the northeastern coast, where it is sold in kiosks lining the beach promenade and in juice bars throughout the cities. Preparation differs from region to region. Tapioca pearls are a common topping in northern Brazil. The original recipe, as eaten in the North, contains shrimp or fried fish and tapioca or farofa and is usually salty. It was also common to see açaí served with fish and cassava. The sweet variety, which contains granola, banana, blueberry, strawberry, goji berry, and other fruits, as well as sugar, is more common in southern parts of the country. Regardless of the preparation, açaí’s purple berries are thought to be a strong superfood of the Amazons, though such claims have been called into question by researchers. It contains iron, calcium, and fiber as well as have ten times more antioxidants than red grapes.

ACAI on Wikipedia