Fruits
Substitutes for Açaí Pulp (10-14%) in gelato
Açaí pulp is the puréed fruit of the Amazonian palm Euterpe oleracea. Unlike most fruits used in gelato, it is essentially sugar-free and fat-rich, so it contributes body and antioxidant color rather than sweetness or anti-freezing power. If you're out of açaí pulp (10-14%) or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then -5% fat — adjust to compensate.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -6% solids — adjust to compensate.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then -6% solids — adjust to compensate.
Test the swap before you make it
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