Moriche palm trees are native to the tropical Amazon regions of Peru. The palm fruits, which are called Aguaje in Peru, have a reddish-purple-brown tough skin with a texture similar to a pineapple. Beneath the skin is a thin layer of a firm, yellowish-orange pulp which covers a large seed.
Agauje is eaten raw, in desserts or used to make juices, jams, ice-cream and an alcoholic beverage.
The pulp of aguajes is extremely rich in essential fatty acids and has a high Vitamin a and C content. The oil extracted from the Moriche Palm fruit is called Buriti. In the local medicine it's used to treat burns.