The round fruit is light yellow to red in colour, around 2–4 cm in size, and has a leathery shell.

The productive cycle of this wild, spontaneously growing tree begins after ten years of growth.

After the pulp has been reduced to a glossy gelatin (called geléia), it retains a slightly astringent flavor.

In addition to the thick paste made by this long, slow boiling process, the imbu is the base of fruit juice, vinagre (the juice pressed from overripe fruit), and jam (made by pressing together layers of dried imbu paste).

The objectives extend beyond the improvement of the market for on-farm products to include the development of new work opportunities and new income, the protection of the environment, and the organizational potential of the local population, with a focus on jobs for women.