Chamba

What it is

Campomanesia lineatifolia belongs to the myrtle family. The fruit is round but slightly flattened, reaching up to 7 cm (2.8 in) across, with a small crown of flower parts at the top. Yellow skin clings closely to the flesh. Inside are four to ten flat, round, light-brown seeds with a bitter taste.

Where it comes from

Chamba comes from the Amazon region, with a range stretching from western Amazonas in Brazil into Peru and Colombia. In Brazil it is called guabiraba; in Peru, palillo. In Colombia it grows in Boyacá department around Miraflores, on farms such as El Mango and La Playa in Ayatá.

How it's eaten where it grows

One recipe for crema de champa, a drink from Miraflores, blends the fruit with whole milk, cream, condensed milk and ice, then serves it cold.

Chamba can be eaten fresh, but its abundant soft pulp more often goes into juice or ice cream.

How it's grown

The tree is usually 4–6 m (13–20 ft) tall, sometimes up to 10 m (33 ft), with a densely branched crown, and grows in warm, humid conditions. It is raised from seed, which germinates best soon after collection. Height makes picking difficult, so growers often gather ripe fruit after it falls to the ground. Its white flowers have five petals around a crowded centre of pollen-bearing threads. The leaves grow in opposite pairs along the branches.

When and where you'll find it

In Miraflores, harvest usually runs from August to October, about four months after flowering. Fresh chamba is chiefly a fruit of markets near the growing areas: its short keeping life limits how far it travels. It is also sold as pulp.