Curriola

What it is

The little pear-shaped fruit can reach about 5 cm (2 in) long. Under the green skin, the soft white pulp wraps around large seeds; the flesh is the part eaten fresh. Its mild sweetness comes with a strong aroma. Curriola's botanical name is Pouteria ramiflora, and it belongs to the sapodilla family.

Where it comes from

Curriola grows naturally across eastern, central and northern Brazil, with a range extending into Bolivia and Paraguay. It belongs to both forest and savanna landscapes, including the places where the two meet. In Mato Grosso, wild trees grow in native Cerrado around Santo Antônio de Leverger.

How it's eaten where it grows

In the Cerrado kitchen, curriola can become fougasse de curriola e baru: a savoury bread made with curriola juice, ground baru nuts, olive oil and dried herbs. Rosemary, oregano and thyme go into the dough, with chilli flakes, coarse salt, more herbs and baru over the top. Slits cut into each oval of dough give it the fougasse shape.

Its pulp also becomes geleia, a fruit jam. One Brazilian preparation cooks equal measures of curriola pulp and sugar with water until the mixture sets. The pale flesh is scraped out of the fruit for jam or sweet drinks.

How it's grown

The tree has a rounded crown and sheds part of its foliage during the year. It grows best in sun and tolerates dry periods once established. New trees can be raised from seeds sown soon after the fruit ripens, in separate pots. Growth is moderate, and only a small proportion of the seeds usually sprout.

When and where you'll find it

In Brazil’s Centro-Oeste, ripe curriola is usually gathered from September to December, while its skin is still green. The fruit comes from wild trees and is eaten locally: fresh, or with its pale pulp scraped out for jam and sweet drinks.