Guavira

What it is

Also called gabiroba, this is Campomanesia adamantium, a member of the myrtle family. Its round berries measure about 1–2 cm (0.4–0.8 in) across. The skin changes from green toward yellow as the fruit ripens, with sweet, juicy pulp inside. A handful of these little berries is a fresh snack; the same pulp also goes into juice and ice cream.

Where it comes from

Guavira is native to the Brazilian Cerrado, the tropical savanna where it grows wild in fields and pastures. In Mato Grosso do Sul it grows around Bonito, Aquidauana, Campo Grande, Dourados and Ponta Porã, and it is the state’s symbolic fruit.

How it's eaten where it grows

In Mato Grosso do Sul, guavira is eaten fresh or made into juice (suco), sweets, ice cream (sorvete) and liqueur (licor). Around Bonito and the Serra da Bodoquena, cooks also put it into main dishes and desserts, and Bonito’s guavira festival has run a hands-on class in brewing craft beer with it.

There is a savoury use too. Almiro Kelm, from nearby Jardim, developed a powdered seasoning made from the fruit’s skin and seeds.

How it's grown

The shrub usually stands 0.5–1.5 m (1.6–5 ft) tall and sheds its leaves. In Brazil it usually flowers from August to October. Seedlings are raised from seed and grow slowly, and guavira can also grow in a pot. Its wild home is the open ground of the Cerrado, including fields and pastures.

When and where you'll find it

October and November fall within guavira’s usual picking season in Brazil. The fruit ripens very quickly, which makes the harvest a much-awaited moment. In Bonito, the Festival da Guavira brings a fair and fresh-fruit producers to Praça da Liberdade. Guavira also takes the form of jelly, liqueur and wine, alongside the fresh berries, juices and ice creams.