Sliced Pequi
Caryocar brasiliense, known as Pequi or "souari nut" is an edible fruit popular in some areas of Brazil, especially in Centerwestern Brazil.
Pequi pulp is a very popular food in Goiás, Mato Grosso, Mato Grosso do Sul and Minas Gerais, eaten by itself raw or prepared or used as an ingredient in cooking or to flavor beverages. Pequi with rice and chicken is an especially popular preparation.[4]
Pequi pulp will tarnish silver cutlery and, if eaten raw, the fruit is best enjoyed out of hand. Care must be taken to gently scrape the pulp off the pit using one's teeth: The spines can detach and hurt the mouth, causing considerable pain and being difficult to remove.
The pits with spines and remaining pulp can be left to dry in the sun for two days or so. Afterwards, the spines can be scraped off with a knife or stick, and the pit can be cracked open to extract the seed. From the latter, the edible pequi oil is extracted commercially. They can also be roasted like peanuts and eaten with salt as a rich snack.