Pejibaye
Bactris gasipaes
Native Region
Amazon Basin to Central America
Max Height
12-20 meters (40-65 feet)
Family
Arecaceae
Conservation
LC
Uses
Distribution in Costa Rica
Legend
Elevation
0-1200m
Regions
- Limón
- Heredia
- Alajuela
- San José
- Cartago
- Puntarenas
- Guanacaste
Season
Flowering
Jan-May
Fruiting
Apr-Sep
Pejibaye (Peach Palm)
The Pejibaye or Peach Palm (Bactris gasipaes) is the only palm in the Americas domesticated for its fruit—a distinction earned over 10,000 years of cultivation. This spiny palm produces clusters of colorful, nutritious fruits that remain a beloved traditional food in Costa Rica, especially during the April-September season.
Quick Reference
- Scientific Name
- Bactris gasipaes
- Family
- Arecaceae (Palm)
- Max Height
- 12-20 m (40-65 ft)
- Trunk Diameter
- 15-25 cm
- Conservation
- Least Concern
- Key Products
- Fruit, palmito
iNaturalist Observations
Community-powered species data
3200
Observations
186
Observers
📸 Photo Gallery
Photos sourced from iNaturalist community science database. View all observations →↗
Taxonomy and Classification
- Bactris: From Greek "baktron" meaning staff or cane - gasipaes: From indigenous name in South America - Pejibaye: From indigenous Chibchan languages of Costa Rica - The wild ancestor is sometimes called "chontaduro" in South America
Common Names
| Language/Region | Common Name(s) | Meaning |
|---|---|---|
| English | Peach Palm, Pejibaye | Color resemblance / indigenous |
| Spanish (Costa Rica) | Pejibaye, Pejivalle | From Chibchan languages |
| Spanish (Colombia/Ecuador) | Chontaduro | Indigenous name |
| Portuguese (Brazil) | Pupunha | Tupí origin |
| Indigenous (Bribri) | Dabuk | Traditional name |
Physical Description
Overall Form
Pejibaye is a clump-forming palm that produces multiple stems from the base. Its most distinctive feature is the densely spiny trunk—sharp black spines that ring the trunk and make harvesting challenging without long poles. The fruits grow in large, heavy clusters just below the crown of feathery fronds.
Distinctive Features
Trunk
- Type: Single or clumping (multi-stemmed)
- Height: 12-20 m tall
- Spines: Dense, black, very sharp
- Rings: Visible from fallen leaf bases
- New stems: Emerge from base
- Wood: Hard, durable
Fronds
- Type: Pinnate (feather-like)
- Length: 2-3 meters
- Leaflets: 200+ per frond
- Color: Bright green above
- Spines: On leaf rachis
Flowers
- Type: Monoecious (both sexes)
- Structure: Spadix with spathe
- Color: Cream to yellowish
- Fragrance: Light, sweet
- Pollination: Insects, especially beetles
Fruits
- Type: Drupe
- Size: 3-6 cm diameter
- Color: Yellow, orange, red
- Flesh: Starchy, oily, yellow-orange
- Seed: Single, hard
- Taste: Chestnut-like when cooked
Pejibaye Season in Costa Rica
A Cultural Tradition
Pejibaye season (April-September, peaking May-July) is eagerly anticipated in Costa Rica. Street vendors sell boiled pejibaye by the bag, often with mayonnaise for dipping—a beloved local tradition. The fruits must be cooked before eating as they contain calcium oxalate crystals that irritate the throat when raw.
How to Eat Pejibaye
- Boil in salted water for 30-60 minutes
- Peel off the thin skin
- Remove the seed
- Dip in mayonnaise (traditional)
- Season with salt if desired
- Enjoy the starchy, nutty flavor
Nutritional Profile
- High in beta-carotene (vitamin A)
- Good source of fiber
- Contains healthy oils
- Rich in carbohydrates
- Provides vitamin C
- Contains iron and potassium
Heart of Palm (Palmito)
Premium Product
Costa Rica is a major producer of cultivated heart of palm from pejibaye. The clumping growth habit allows sustainable harvest—when one stem is cut, others continue growing and new ones emerge. This makes pejibaye palmito more environmentally friendly than heart of palm from single-stemmed palms that must be killed for harvest.
| Aspect | Pejibaye Palmito | Wild Palm Palmito |
|---|---|---|
| Sustainability | Excellent - regrows | Poor - kills tree |
| Flavor | Mild, delicate | Varies by species |
| Cultivation | 3-4 harvests/year | One-time harvest |
| Environmental Impact | Low - plantation crop | High - forest damage |
Cultural Significance
Deep Indigenous Roots
Historical Importance
- Cultivated 10,000+ years
- Pre-Columbian staple food
- Fermented for chicha beverage
- Wood for hunting weapons
- Spiritual significance
- Trade commodity
Modern Costa Rica
- National cultural food
- Seasonal celebration
- Street food tradition
- School nutrition programs
- Export crop (palmito)
- Agroforestry systems
Traditional Chicha
Indigenous peoples traditionally made "chicha de pejibaye"—a fermented beverage from the fruits. The fruits were cooked, mashed, mixed with water, and left to ferment. This tradition continues in some indigenous communities and has been revived by craft beverage makers interested in ancestral recipes.
Distribution in Costa Rica
Pejibaye grows throughout Costa Rica's lowlands and middle elevations, both cultivated and semi-wild. The largest commercial plantations are in the Caribbean lowlands near San Carlos and Sarapiquí, but backyard palms are found nationwide. During season, vendors sell cooked fruits everywhere.
Regional Distribution
| Location | Province | Importance | Products |
|---|---|---|---|
| San Carlos/Río Cuarto | Alajuela | Major production zone | Palmito, fresh fruit |
| Sarapiquí | Heredia | Large plantations | Palmito export |
| Talamanca | Limón | Indigenous cultivation | Traditional use |
| Central Valley | San José/Cartago | Home gardens | Fresh fruit |
| Guanacaste lowlands | Guanacaste | Scattered cultivation | Local consumption |
Ecological Role
Wildlife Value
Animals Attracted
- Parrots: Major fruit consumers
- Toucans: Feed on ripe fruits
- Agoutis: Eat fallen fruits/seeds
- Peccaries: Important seed dispersers
- Bats: Night fruit visitors
- Beetles: Primary pollinators
Ecosystem Benefits
- Food source in fruiting season
- Nesting sites in frond bases
- Shade in agroforestry systems
- Soil stabilization
- Carbon storage
Growing Information
Cultivation Requirements
| Factor | Requirement | Notes |
|---|---|---|
| Climate | Tropical humid | Year-round warmth |
| Temperature | 24-28°C (75-82°F) | No cold tolerance |
| Rainfall | 2000-5000mm annually | Well-distributed |
| Soil | Deep, fertile, well-drained | Tolerates various soils |
| Light | Full sun to partial shade | Best in full sun |
| Time to Fruit | 4-6 years from seed | Earlier from suckers |
Varieties
Thousands of years of cultivation have produced great diversity in pejibaye. Varieties differ in fruit color (yellow to red), size, oil content, and seedlessness. Some "spineless" varieties have been developed for easier harvest, though these are less common.
Interesting Facts
Similar Species
| Species | Difference | Habitat |
|---|---|---|
| Acrocomia aculeata (Coyol) | Different fruit, less cultivated | Dry Pacific areas |
| Euterpe oleracea (Açaí) | Smaller purple fruits | Caribbean swamps |
| Other Bactris species | Smaller, less domesticated | Various forests |
References and Resources
| Resource | Type | Link |
|---|---|---|
| iNaturalist | Observations | https://www.inaturalist.org/taxa/79645-Bactris-gasipaes |
| GBIF | Distribution Data | https://www.gbif.org/species/2734168 |
| CATIE | Research | https://www.catie.ac.cr/ |
