Camu camu is distinguished from other fruits due to its higher content of vitamin C (which varies between 1800 y 2720 mg/100g in the pulp and 2050 mg/100g in the peel) than any known plant in the planet. In fact the vitamin C content is 30 to 60 times that of an orange.
During the last years the consumption of healthy foods and products has increased which the case of camu camu for its contribution as a natural source of vitamin C especially in the natural products market.
As the fruit is a semi aquatic species, it can remain 7 months below water during the big floods periods at a temperature 20 or 30 degrees without any alteration of its properties.
The fruit is of a global and spherical form of 3 cms of diameter and 20 g of weight similar to the cherry fruit. The mature fruit pulp is edible and has a pleasant acidic taste similar to the cherry or the lemon. Compared to the orange, camu camu has 10 times more iron, 3 times more niacin, 2 times more riboflavin and 50% more phosphorus as well as amino acids, serine, valine and leucine, as well as a high content of beta carotene. Additionally, camu camu contains small quantities of calcium, iron, niacin, thiamine, riboflavin and other effective phytochemicals. This and other medicinal properties have made this fruit a powerful antioxidant, anti depressive and used as well in stress relief and for flu remedies.