Utilização do pequi (caryocar brasiliense) na culinária piauiense: uma versão integrativa

Abstract

The pequi fruit has multiple uses, being employed in both cooking and the production of oils, preserves, and artisanal preparations. Its use in gastronomy contributes to the appreciation of food heritage and the strengthening of regional culinary identity. Therefore, the objective of this study was to gather and analyze scientific productions that address the different ways pequi is used in cooking, highlighting its sensory, cultural, and gastronomic value, through an integrative literature review. This is a qualitative, descriptive, and exploratory research study, conducted in the scientific databases: SciELO, Google Scholar, and CAPES Journals. The following descriptors were used, combined using the operator: “Pequi” OR “Caryocar brasiliense” AND “Culinária” AND “Gastronomia”. After applying the inclusion and exclusion criteria, 6 studies were selected to compose the final sample of this integrative review. The publications analyzed focused mainly on the Northeast, Central-West, and Southeast regions of Brazil, highlighting research developed in Cerrado areas and traditional communities. The mesocarp, pulp, and kernels of the pequi fruit were used to produce jam, biscuits, cereal bars, seasoning tablets, and a dairy beverage. The fruit is associated with traditional culinary practices, passed down through generations, constituting an identifying element of regional cuisine. The intense aroma, distinctive flavor, and peculiar texture of the pequi are cited as determining factors for its acceptance or rejection. In contemporary gastronomy, these sensory attributes have been reinterpreted through modern techniques, resulting in innovative preparations.