(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Gentianales
Family: Rubiaceae
Subfamily: Ixoroideae
Tribe: Gardenieae
Genus: Borojoa
Species: B. patinoi Cuatrecasas

Note: Current classification places species Borojoa in the genus Alibertia. The correct name for this species is thus Alibertia patinoi.

The male plant has clusters of fragrant white flowers whereas the females have a single white flower at the tips of branches. Only the female plants produce fruits. The Borojo fruit is edible, is 7 to 12 centimeters in diameter, and its color is green. The pulp is brown, acid, and very dense (consisting mostly of fructose and glucose). The Borojo fruit has around 90 to 600 seeds, and it is considered ripe when it falls to the ground.
(Mabberley, D.J. 1990. The Plant Book.)

(Mabberley, D.J. 1990. The Plant Book.)

Borojo is used for consumption under the following forms: juice, jelly, sauce, as a mixer of alcoholic beverages, ice cream, capsules, nutraceuticals, and extracts.

It is highly energetic, with a very high protein content. It has huge quantities of essential amino acids for the body, and its phosphorous content is surprising (60mg/100g of pulp). Borojo has one of the highest levels of Vitamin B (water soluble), compared to any other fruits. The ripe Borojo fruit has exceptional properties for the food and health market. It has demonstrated to be very good for bronchial afflictions, sugar equilibrium in the blood and hypertension.

** The information provided above is not intended to be used as a guide for treatment of medical conditions using plants.

Analysis of the Borojo fruit has shown that it has essential components for the human body, like: iron, magnesium, calcium, phosphorous, vitamin C, vitamin B and silicium.