The benefits of pitanga mainly involve helping you lose weight because it has few calories and, therefore, pitanga juice is a great diuretic drink to take while dieting and also helps to keep your skin healthy and beautiful, as it is rich in vitamin A.
In addition, pitanga also protects cells from damage caused by poor diet and stress, for example, because it is a fruit rich in antioxidants, such as anthocyanins, flavonoids and carotenoids. These substances also confer other benefits to pitanga, such as:
- Prevent cardiovascular diseases, Combat inflammatory diseases, such as arthritis, Prevent degenerative diseases, such as cancer.
Pitanga is an aromatic fruit used in sweets, jellies, ice cream and soft drinks.
Nutritional information of pitanga
| Components | Amount per 100 g of cherry |
| Energy | 46.7 calories |
| Proteins | 1.02 g |
| Fats | 1.9 g |
| Carbohydrates | 6.4 g |
| Vitamin C | 14 mg |
| Vitamin A (retinol) | 210 mcg |
| Vitamin B1 | 30 mcg |
| Vitamin B2 | 60 mcg |
| Calcium | 9 mg |
| Phosphor | 11 mg |
| Iron | 0.20 mg |
In addition to the benefits of the fruit, the leaves of the pitangueira are also good for health because they have purifying and digestive properties that fight diarrhea, for example.
To learn how to make pitangueira leaves tea see: Homemade treatment for Diarrhea.
Pitanga recipes
These two recipes of juice and pitanga mousse are simple and different ways of eating pitanga.
Pitanga juice recipe
Pitanga juice is an excellent option for those who want to lose weight, as it has few calories.
Ingredients
- We have a wide range of products to choose from, including:
Method of preparation
In a container, wash the pitangas and remove the slices, then add to the blender with the seed and ice water. Beat until the seed releases from the pulp. Strain, add honey and serve with ice.
Pitanga mousse recipe
The pitanga mousse recipe is an excellent option for a weekend dessert.
Ingredients
- 12 g unflavored gelatin powder 400 g Greek yogurt200 g frozen cherry pulp3 egg whites2 tablespoons brown sugar
Method of preparation
Add 5 tablespoons of cold water to the gelatin and bring to the fire in a water bath until dissolved and set aside. Beat the Greek yogurt, the pitanga pulp, half a glass of water and the dissolved gelatin in the blender. In an electric mixer, beat the egg whites with the sugar until it doubles in volume, add to the pitanga cream and mix gently. Place the mousse in a bowl and refrigerate for about 4 hours or until firm.
The pitanga season in Brazil is between October and January and the fruit can be found in its natural form or in frozen pulp in supermarkets.
