Bowls, ice creams and sweets from rainforest superfruits

The world knows açaí mostly as a sweet smoothie bowl, but in the Brazilian Amazon—especially Pará—it is traditionally served unsweetened and savory, thick and dark, alongside fried fish, dried shrimp and manioc flour as a daily staple. At the same time, modern cafés and juice bars across the North now offer sweet açaí bowls mixed with banana, granola and syrups, bridging local tradition and global trends.