Anihuayo

The anihuayo is a fruit native to an Amazonian area nicknamed “backswamps”, rich in biodiversity. At administrative level, this area is located in the Loreto, Madre de Dios and Ucuyali Departments.
The name of this fruit comes from two terms from the indigenous Amazonian cultures: “hana” in shipibo language and “huayo” (or “wayo”) in quecha, both mean something pleasant to taste.

The anihuayo tree grows spontaneously along the banks of the main Amazonian rivers, in the flood areas that are full of vegetation and known with the local names “cochas” and “tahuampas”. The tree can reach 10 meters in height and the anihuayo fruit grows directly on the main trunk and branches of the plant, creating an impressive visual image. Harvesting of the fruit normally starts in December and ends in March.

The fruit is round, with a slightly thick skin that varies from yellow to orange and weighs around 200 grams. The flesh possesses a viscous consistency and a pleasant taste tending towards sweet and sour. In addition, from a nutritional standpoint the flesh has a high concentration of antioxidants and minerals.

The inhabitants of this part of Peru usually eat anihuayo fresh, or use it to make jams and refreshing beverages.

In recent years it has become increasingly rare to find anihuayo in city markets, or if it is found it is very expensive. Moreover, as deforestation advances to make room for single crop agriculture, the anihuayo tree is decreasing in the backswamps area.