Cabeludinha

What it is

The round fruit measures about 2.2–2.8 cm (0.9–1.1 in) across. Its thick skin turns canary yellow, while the pulp inside is translucent. One or two large seeds take up much of the space. The skin and seed together make up most of each fruit; the part you eat is a small, fragrant mouthful.

Where it comes from

Cabeludinha comes from Brazil’s Atlantic Forest, especially Rio de Janeiro, São Paulo and Minas Gerais. It grows on forested mountain slopes, including rocky ground that stays moist.

Its botanical name is Myrciaria glazioviana. It belongs to the myrtle family, alongside guava, jabuticaba and pitanga. In Brazil it also goes by peludinha, guapirijuba and vassourinha-da-praia. Another name is yellow jabuticaba.

How it's eaten where it grows

In Brazil, fresh eating means breaking the skin, sucking out the pulp and leaving the peel and seed behind. Its Tupi name, guapirijuba, means a yellow fruit with a bitter, fuzzy skin; the small amount of flesh carries the sweet flavour and fragrance. It also goes into caipirinhas, a Brazilian cocktail, and licor de cabeludinha, a homemade fruit liqueur.

How it's grown

The plant is an evergreen shrub or small tree with a dense crown, often 2–4 m (7–13 ft) tall. It grows in sun or partial shade and likes fertile soil that stays moist but drains well, with water available through the year.

Small white flowers appear in clusters. Seed-grown plants can begin fruiting after three to four years.

When and where you'll find it

In southeastern Brazil, the fruit usually ripens from October to December. Home orchards are a common setting for cabeludinha, grown for local eating. At Sítio do Belo in Paraibuna, a tree was laden with fruit during an early-December visit in 2014.