In the northern region of Misiones, Argentina, you can find the yacaratiá tree, the only edible tree in the world. Unlike other trees, the yacaratiá has a very low concentration of cellulose and a very high concentration of water. This combination makes it possible for its wood to be safe for human consumption.
In the early 90s Roberto Pascutti, a forest engineer, found a text from 1870 where it was documented that the guaraníes, the indigenous population, used to eat a very large species of larvae that grew in rotting yacaratiá trees. Pascutti deducted that if these larvae were able to grow in this type of tree, it must have been due to its great dietary properties. And he was right, yacaratiá’s wood is very rich in minerals (especially magnesium), vitamins and fibers.
Pascutti developed a method to process the wood and make it appealing for human consumption. Nowadays it can be eaten as a steak (filete), smoked (ahumado), barbecued (braseado) or mixed with sweeteners such as honey in dessert (postre) form. Its flavor is thought to be reminiscent of that of chesnuts.
Nowadays you can only taste this interesting food in Argentina, so if any readers find their way there, please share with us how it tastes!
Do you know of any other unique culinary experiences? Share with us in the comments!