Pitanga

Eugenia uniflora

fruit

A small red cherry with deep ribs, juicy, sweet-sour and slightly resinous, from a South American shrub. 100 g provide 26 mg of vitamin C.

Origin

Brazil

Season (United States)

all year round

Preparation

The large seed is left; fully ripe, almost black-red, it loses its resinous taste.

Molecules

In small amounts, not counted Pectins · Lycopene · Vitamin C · Insoluble fibers

Did you know?

It is called Surinam cherry or Cayenne cherry; English speakers sometimes say Brazilian cherry, which leads to confusion with another species.