The Acrocomia mexicana prefers a warm climate with moderate to high temperatures and can thrive at various altitudes.
Common Name: Coyol Palm
Acrocomia mexicana, commonly known as "palmito de coyol," is a versatile plant with various uses. Its edible leaf base can be consumed raw, roasted, boiled, or pickled. The trunk yields a sweet sap used for making coyol wine, and the fruit produces an oil extract similar to coconut oil.
Acrocomia mexicana
Mexico
- Acrocomia mexicana, also known as "palmito de coyol," is a plant belonging to the "Other utility" grouping. - Apart from the uses mentioned in the description, the plant's roots are traditionally used in the treatment of digestive disorders. - The leaves of Acrocomia mexicana are also utilized for weaving baskets and mats. - The fruit of the plant is edible and can be consumed fresh or used to make various dishes. - In traditional medicine, the plant is believed to possess anti-inflammatory properties and is used in the treatment of skin conditions.
Sandy or loamy soil.
Leaf base is eaten raw, roasted, boiled and in pickles. The trunk is tapped and the sweet sap is made into a wine (vino de coyol). An oil extract similar to coconut oil is taken from the fruit.