Grumichama

What it is

A grumichama measures about 1.25–2 cm (½–¾ in) across. The familiar dark form ripens almost to black, though one variety has yellow fruit. Inside, the red or white pulp is juicy around one to three hard seeds. The skin can leave a slightly dry, puckering feeling against the sweetness of the pulp.

Where it comes from

Grumichama comes from Brazil’s Atlantic Forest, from southern Bahia down to Santa Catarina. It travelled to tropical gardens abroad: a tree grew at Hope Gardens in Jamaica in 1880, and another was planted in Singapore’s botanic gardens in 1888. In Hawaiʻi it was first recorded in 1821 and may have arrived as early as 1791.

How it's eaten where it grows

Fully ripe grumichamas are good to nibble straight from the tree; in Hawaiʻi, half-ripe ones go into pies, jam and jelly. In Brazil, Apremavi's grumixama cheesecake sits on a base of Maria biscuits and butter, topped with fruit pulp cooked down by half with sugar and lemon and poured on once it has cooled.

At Forage Byron Bay in Australia, the fruit becomes a chunky jam with sugar, lemon rind and juice, and cloves. The seeds come out by hand: thumbs open the back of the fruit and pop them out.

How it's grown

The tree grows best in partial shade, though it fruits in full sun too, and it does best where more than 1,780 mm (70 in) of rain falls a year. Water matters most while it flowers and sets fruit. A seed-grown tree generally starts bearing in its fourth year. Growers keep cultivated trees at 3 m (10 ft) or less so the fruit is easy to pick, and a tree pruned as a hedge still bears plenty.

When and where you'll find it

At Apremavi's Jardim das Florestas in Brazil, grumichama usually fruits in November and December, and a December 2018 crop at Forage Byron Bay in New South Wales ripened almost all at once. In Hawaiʻi, grumichama jelly and syrup turn up at some farmers' markets.

The fresh fruit is best chilled straight after picking: packed and chilled within an hour, it held its quality for 12 days, against 5 days for fruit left out for 5 hours first. The puree can be frozen.