Umbu (Spondias tuberosa) is native to northeastern Brazil. Is most commonly eaten fresh, but can be preserved by making jams, jellies and syrups.
Little attention was paid to the nutritional potential of this fruit, and the market was limited to fresh fruit and was very local. The Umbu was not known outside its home region until recently, when it gained worldwide importance.
Vitamins: A, C (33 mg per 100 g of fruit) and B vitamins, in addition to Calcium, Iron and Phosphorus.
Umbu is also a great source of protein. In its composition (for every 100g), there are 0.6g of proteins, making it more desired according to the recent protein products trend.