Guabiroba

What it is

The fruit is round, slightly flattened at the top and bottom, and about 2 cm (0.8 in) across. Its thin, smooth skin changes from green to yellow-orange as it ripens, with yellowish seeds inside. Its full name is Campomanesia xanthocarpa, a member of the myrtle family.

Where it comes from

Guabiroba grows naturally in Brazil’s Atlantic Forest and Cerrado, and its range extends into Paraguay, Argentina and Uruguay. In Argentina, it grows in the provinces of Corrientes and Misiones. It also has a place in Brazilian home orchards, where the trees are planted for their fruit.

How it's eaten where it grows

In southern Brazil, fresh guabiroba is a local fruit eaten close to where it grows. For geleia de guabiroba, the cut fruit cooks with sugar until the mixture thickens. Its own pectin, the part of fruit that helps jam set, contributes to the texture. The fragrant flesh also goes into ice cream, sweets and homemade liqueurs.

How it's grown

Guabiroba commonly grows into a tree 10–20 m (33–66 ft) tall. Its white flowers depend mainly on bees and other small insects to carry their pollen. New trees grow from seeds or cuttings. Its seeds lose the ability to sprout fast: in one batch, germination fell from 88% to 33% within 15 days, and none sprouted after 30. The tree can also grow in dry, compact soil with low fertility. It tolerates winter cold, too.

When and where you'll find it

Guabiroba usually ripens in November and December. Around Laranjeiras do Sul in Paraná, it is gathered on rural properties in those months.

Fresh guabiroba spoils quickly, keeping at most six days in the fridge. Frozen pulp, juice, jam and liqueur carry its flavour past the fresh harvest.