An independent guide
Fera fruit & fera
fruit oil, explained.
A new kind of palm fruit, and the cooking oil pressed from it. Here's a clear, independent look at what fera fruit actually is, where it came from, and how its oil stacks up against olive, avocado, and seed oils.
The short version
Fera fruit is the flesh of a hybrid South American palm called Oleifera × Guineensis. When pressed, it yields an oil that's mostly monounsaturated fat — closer in profile to olive and avocado oil than to common seed oils. It's currently brought to market in the U.S. as a branded product aimed at restaurants. Below, each piece of that story, with sources.
By the numbers
A quick fat & land snapshot
Figures above are reported by the product's manufacturer, Zero Acre Farms, and are presented here for information. See the health page for context on the seed-oil debate.
Compare it yourself
The most common question people have is simple: how is this different from the oils I already use? The comparison page lays fera oil side by side with olive, avocado, seed, coconut, and conventional palm oils — on fat profile, taste, heat stability, and land use.