Camu Camu (myrciaria dubia) is an edible fruit that grows in a small, bush-like tree in the Peruvian rainforest. The fruit is a bright reddish-purple color, which imparts an attractive pink tint when juiced. The Camu Camu plant flowers at the end of the dry season, from which the fruits grow and are then harvested. Camu Camu is usually harvested by canoe, and require a unique system for cultivating and harvesting large crops of it. It is, however, easy to cultivate, and grows well in hot, humid tropical climates.
Camu Camu is best known for it’s remarkably high concentration of Vitamin C, up to 2-3% real, natural Vitamin C by weight. The fruit itself is fairly acidic, so it is often juiced or blended, diluted and sweetened when used raw. Other ways of preparing and eating Camu Camu consists of drying and sweetening it, candying it, or using it to make tea. The Vitamin C content of Camu Camu starts to decline after it reaches maturity, so to retain the highest concentration of Vitamin C it must be harvested before it is completely ripe. In addition to it’s high Vitamin C content, Camu Camu is also rich in bioflavenoids.
Camu Camu has been used increasingly as a replacement for synthetic Vitamin C supplements, as naturally derived Vitamin C has proven to be much more effective in strengthening the immune system and raising energy levels. Just 1 to 2 grams of Camu Camu a day is enough to give superior immune-boosting effects.
Eco Ola sells both Sun Dried Camu Camu as well as Camu Camu Tea, both of which are highly effective in boosting the immune system with real, natural Vitamin C and bioflavenoids!