Peach palm

Bactris gasipaes, locally known as pejibaye, pupunha or peach palm is distributed in Central and the northern part of South America from Honduras to Bolivia. It has been domesticated by the local population for direct consumption of the fruit, but not as a source of oil (Clement and ArkcoU, 1991). 

It is noteworthy that the egglike peach palm fruit develops a nutlike flavor when boiled in saltwater. The oily seeds of the fruit are also edible. They may also be made into flour or fermented into chicha (an alcoholic beverage made by allowing the previously chewed nuts to ferment). 

A. L. Leao, H. F. de Figueiredo Pupo, M. Z. Ferreira, and B. M. Cherian, Panels Produced from Thermoplastic Composites Reinforced with Peach Palm Fibers for Use in the Civil Construction and Furniture Industry. Molecular Crystals and Liquid Crystals 556, 246-53 (2012). 

Myristyl propionate 2-Octyl-1-decanol Octyidodecanol Octyidodecyl myristate Octyidodecyl stearate Octyl pelargonate Oleth-2 Oleth-5 Oleyl erucate Olive (Olea europaea) oil Olive oil PEG-6 esters Orange (Citrus aurantium dulcis) peel wax Palm glyceride Palm glycerides Peach (Prunus persica) kernel oil... 

Fleet and MacRae [37] have also presented data for olivin sulfide liquid equilibria for Fe and Ni. Also, KlOck and Palme [7S] and Peach et al. [113] have presented siderophile-chalcophile partitioning data from naturally-occurring immiscible, sulfide-silicate liquids. 

Amygdalm communis (sweet almond) Pfunus persica (peach) Cycas revoluta (sago palm)... 

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