Araza

What it is

Arazá’s botanical name is Eugenia stipitata, and it belongs to the myrtle family. The fruit can reach 12 cm (4.7 in) across. Its thin, velvety skin turns golden yellow and peels away easily when fully ripe. Inside is thick, juicy pulp around roughly a dozen seeds.

The acidity is a big part of its flavour. Juice, ice cream and marmalade are familiar uses for that sour pulp.

Where it comes from

Arazá comes from humid tropical forests in South America. Its native range includes Bolivia, Brazil, Colombia and Peru, and it has been taken to Costa Rica, Ecuador and the United States. In the Colombian Amazon, Puerto Leguízamo in Putumayo is one place where it goes into local sweets.

How it's eaten where it grows

In Puerto Leguízamo, postre de arazá pairs the sour fruit with milk, cream and condensed milk. Plain gelatin sets the mixture. It goes into individual dishes and spends about three hours in the fridge, becoming a soft, creamy dessert.

For a drink, Colombian arazá pulp can be stirred into water or soda. In the dessert recipe, the pulp is frozen for a few hours, then thawed before it meets the dairy.

How it's grown

The plant is a densely branched shrub or small tree, with oval, hairy leaves arranged in pairs. White flowers lead to the yellow fruit. Acidic soil low in nutrients suits it, with good drainage. Seedlings planted out with manure grow quickly, and well-fed seedlings can start bearing about 18 months after they go into the field.

The fruit ripens fast, so growers pick it once a week.

When and where you'll find it

In Puerto Leguízamo, arazá usually gives three crops during the year. Beyond the fresh-fruit harvest, frozen pulp puts it within reach of home cooks. Colombia’s Pulpas Nuestra Tierra makes unsweetened pulp from Amazonian fruit in 500 g blocks and smaller 70 g and 100 g portions.