The grading of açaí — and what to look for.

Runny, icy açaí isn't your blender's fault. It's the grade. Here's how the scale works, and how to spot the difference before you buy.

01Why açaí is pulped

The açaí berry carries an inedible seed that takes up most of the fruit. In the Amazon it was traditionally worked off with a mortar and pestle; today stainless-steel machines separate the pulp, which is mixed with water so it can be frozen and shipped. That ratio — how much fruit versus how much water — is what decides everything about the final product.

02The official scale

Brazil's Ministry of Agriculture defines three grades by minimum fruit solids:

Not every country requires the grade to be disclosed, so the practical check is the nutrition label: more fibre, protein and omegas per 100g generally means more actual fruit in the packet.

03Spotting a lower grade

Lower-grade açaí melts fast and blends thin — it makes runny bowls that won't hold toppings. Visually it can look icy, even slightly transparent, where top-grade açaí is dense and deeply purple.

04Where we sit

Purple Foods only sources the top grade — 14%+ fruit solids, certified organic. It costs more and it's harder to find in Australia, and it's the only standard we've ever run.