Nance

What it is

Under the thin skin, nance has somewhat oily flesh wrapped around one fairly large stone. That stone holds one to three seeds. The flavour varies widely: some fruits are mild, others sweet, sharply acidic or cheese-like.

Names change across its range, too. In Belize it is craboo; in Brazil, murici. Bottles and freezer packs in the United States sometimes call it Yellow Cherries.

Where it comes from

Nance grows wild from southern Mexico down the Pacific side of Central America to Peru and Brazil. It belongs to open pine forests and grassy savannas, and also grows on Caribbean islands including Cuba and Puerto Rico.

Some trees are grown for their fruit in Mexico and parts of Central America. It travelled farther afield to the Philippines in 1918.

How it's eaten where it grows

In Panama, pesada de nance turns the fruit into a smooth pudding. The pulp is pressed through a strainer to leave the stones behind, then cooked with water, sugar and cornstarch. It is served warm or cold with crumbled salty queso fresco on top. Pineapple or passion-fruit juice can sharpen a batch made with less tart fruit.

Nance also goes into fermented drinks called chicha. In Costa Rica, it becomes a distilled, rum-like drink called Crema de nance. The fruit also goes into soups and stuffings for meat.

How it's grown

The plant is a slow-growing large shrub or tree that can reach 10 m (33 ft). It tolerates drought and grows on rocky ground as well as sandy soils. Fully ripe nances fall to the ground, and the fruit spoils quickly after harvest.

When and where you'll find it

In Mexico, nance usually reaches markets in September and October. In the United States, frozen fruit and bottled nance are ways to try it beyond the harvest. Yellow Cherries is one label; Goya also makes nance in syrup under the name Changungas.