Cooked and served with molasses, the fruit of peach palm – native to the Amazon, also used to extract hearts of palm – can replace bread for breakfast in several houses of the North region. Some say the taste is reminiscent of potatoes and cassava, or chestnuts. Mashed, the pulp can also be used to prepare cakes, with coconut milk or cassava, cookies and mousses. The whole fruit, seeds removed, can be stuffed with cupuaçu paste, or poached in syrup.