Pure, blends and enzymatically interesterified blends in different proportions of pracaxi oil/cupuassu fat (PC) and pracaxi oil/palm stearin (PS) (w/w) (40:60, 50:50, 60:40 and 70:30), were characterized. Samples with the greatest food interest (70:30 w/w PC and PS) were characterized by X-ray diffraction, optical microscopy, and DSC. β crystalline form was reduced in interesterified blends. Crystals in the blends showed stable polymorphic forms, whereas interesterified blends showed a reduction in β crystalline form, and crystals in α form. PC and PS blends with pracaxi oil (70:30 w/w) showed the best atherogenicity (AI) 0.21 and 0.34 and thrombogenicity (TI) 0.38 and 0.55 indexes, respectively. Pracaxi oil has an oxidative stability of 2.32 h. Fats (cupuassu and palm stearin) has stability (3.60–6.51 h), and contributed to increase the oxidative stability of the blends. Pracaxi oi...