Perinha do Cerrado

What it is

A ripe fruit measures 6–10 cm (2½–4 in) long and 4–7 cm (1½–2¾ in) across, with two to four seeds inside. Its skin changes from green to yellow as it ripens. The flesh is soft and aromatic.

Ripeness takes some of the edge off the acidity. In fruit grown at Jaboticabal, São Paulo, the sweeter balance comes mainly from falling acidity, while the concentration of sugars and other dissolved solids changes little.

Where it comes from

Eugenia klotzschiana is native to Brazil, including Goiás, Mato Grosso do Sul, Minas Gerais, São Paulo and Bahia. It grows in the Cerrado’s open woodland and grassland. Its fruit differs by region: the Federal District’s larger, sharper fruit contrasts with the smaller, more aromatic fruit of far southern Minas Gerais.

How it's eaten where it grows

In rural Brazil, pera-do-cerrado is eaten fresh and turned into fruit sweets, jelly and juice. Ice cream is another use for its aromatic pulp. Which fruit you get depends on where it grew: the larger Federal District fruit brings more acidity, while the smaller southern Minas Gerais fruit is less sharp.

How it's grown

In the wild, the shrub usually stays below 1 m (3 ft); twelve-year-old cultivated plants can reach 3 m (10 ft). It has white, fragrant flowers and grows best in soil that drains freely. In southern Minas Gerais, it grows and fruits despite frequent winter frosts. New plants can be raised from seed.

When and where you'll find it

The fruit usually ripens from October to December. There are no commercial orchards yet: fresh perinha-do-cerrado comes mainly from wild gathering, with some plants kept in home gardens. Where the fruit is traded, it is normally packed in plastic or mesh bags. Yellow skin marks the ripe stage, when the fruit is less acidic than it is while green.