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| The fruit, a small, round, black-purple drupe about 1 inch (25 mm) in circumference, similar in appearance but smaller than a grape and with less pulp, is produced in branched panicles of 500 to 900 fruits. The exocarp of the ripe fruits is a deep purple color, or green, depending on the kind of açaí and its maturity.
The mesocarp is pulpy and thin, with a consistent thickness of 1 mm or less. It surrounds the voluminous and hard endocarp, which contains a single large seed about 0.25–0.40 inches (7–10 mm) in diameter. The seed makes up about 80% of the fruit (Schauss, 2006c). Two crops of fruit are produced each year. The ripe fruits are harvested as food.
In a study of three traditional Caboclo populations in the Brazilian Amazon, açaí palm was described as the most important plant species because the fruit makes up a major component of their diet, up to 42% of the total food intake by weight.
In the northern state of Pará, Brazil, açaí pulp is traditionally served in gourds called "cuias" with tapioca and, depending on the local preference, can be consumed either salty or sweet (sugar, rapadura, and honey are known to be used in the mix).
Açaí has become popular in southern Brazil where it is consumed cold as açaí na tigela ("açaí in the bowl"), mostly mixed with granola. Açaí is also consumed in Brazil as an ice cream flavor or juice.
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