Bignay

What it is

Each berry measures just under 1 cm (about ⅜ in) across and holds one pale seed. The juicy flesh sits inside a thin but tough skin. Fully ripe fruit turns black and tastes sweet-tart; red berries also go into cooked or processed foods. A bunch can carry green, white, red and black berries together.

Where it comes from

Bignay comes from Southeast Asia, the Philippines and northern Australia. Wild trees also grow in the wetter parts of the Himalayas and in Sri Lanka.

David Fairchild brought it from the Philippines to Florida on one of his expeditions, more than a century ago. He wanted a berry that would grow in South Florida for newcomers from the northern US. Today the tree remains largely an ornamental there.

How it's eaten where it grows

In Indonesia, rujak buni pairs the berries with a sauce of chillies, palm sugar, fried peanuts and shrimp paste. The berries go into the stone mortar with the sauce and are pressed just a little, then stirred. In Java, bignay also goes into syrups and brandy.

In Negros in the Philippines, Altertrade makes bignay into a locally crafted wine.

How it's grown

Bignay grows on a tree with glossy green leaves. Male and female flowers usually grow on separate trees, though most female trees can bear fruit without a male nearby. Growers use cuttings, grafts or air layering, rooting a branch while it is still attached. With ample light and moisture, trees can begin fruiting in four to five years. They also grow in large containers.

When and where you'll find it

In South Florida, bignay usually fruits from summer into fall, with some trees continuing into winter. Bunches ripen over several weeks, and a tree is usually picked several times a year. Fresh ripe fruit has a short shelf life, so its juice is best frozen and made into jam, jelly or wine later.