Souari nut

Caryocar nuciferum · Nut

40 pairings

The souari nut, also called the butternut of Guyana or swarri, is the rich, almond-like kernel of Caryocar nuciferum, a tall Amazonian rainforest tree. A close relative of the Cerrado pequi, it produces a large fruit whose hard, warty stones each hold a single creamy kernel prized locally as one of the finest of tropical nuts.

Picking a good onedrag

Fresh: white, dry, snappingYellowed, greasy, rancid

Shop-freshThe all-rounder: raw by the handful, roasted, boiled soft, or chopped through baking. Keep the jar shut - kernels take on smells.Everyday best

The kernelCream still, but matte, the bloom off it

Snap oneStill snaps, but the broken face reads dull

Smell themQuieter and buttery, still clean

The jar or bagA light sheen where the kernels have sat

What to look for, from fresh: white, dry, snapping to yellowed, greasy, rancid.

What one gives you

100%

Usable yield

All of it edible · sold shelled, no shell to discard. No kernel weight is published for souari, so none is given.

Preparing