Making Super Smoothies With Acai for Optimum HealthBy Joe Naab
August 1st, 2012

Growing in both the Amazon Rainforest, as well as the subtropical South Atlantic Rainforest, is a palm tree called "Juçara" (joo-SAH-rah), that produces the widely popular fruit, "Açai" (ah-sigh-EE). Açai is consider if notthe, then one of the most very nutritious foods found on the planet. Sparing you the details, Açai is loaded with about every great vitamin and mineral your body needs, and it has great proteins, quality fats and is loaded with anti-oxidants.

Açai Must be Made into a Pulp
The açai berry has a very thick, inedible outer skin. At it's center is a woody seed. In between the seed and the outer skin is the rich and edible pulp. Note that even this pulp does not taste all that well. It is sour, not sweet, and almost always mixed with one or more other foods to improve the taste.

The pulp is extracted either with industrial-sized machines, artisan-sized machines, or by hand. In either case the process is about the same. The berries are soaked in warm water for a half hour. They are then put into a bowl (giant, large or small), and agitated in some way so as to break the outer skin of all the berries. A filter screen is put in place and water is passed through the berries repeatedly, flushing out the pulp. Hence, the pulp of açai always contains added water. Extra profit can be made by excessive diluting with water, and the typical supermarket frozen açai pulp is thin and weak. I buy mine at organic fairs or natural food markets.