Pitangatuba

What it is

Pitangatuba is Eugenia selloi, also known by the earlier name Eugenia neonitida. It is a relative of pitanga, the Surinam cherry. The oblong fruit has ribs running along its length and thin skin that changes from green to bright yellow. It measures 3–6 cm (1¼–2½ in) long and 2–3 cm (¾–1¼ in) across.

Inside, thick, fragrant flesh usually surrounds one seed, occasionally two. The seed separates readily from the pulp. Yellow fruit still has a pronounced tartness.

Where it comes from

Its home is Brazil’s Atlantic Forest, especially the coastal restinga between Espírito Santo and Rio de Janeiro. Restinga grows on coastal plains of sediment once covered by the sea. Fishing, farming and gathering communities along the southeastern coast eat the fruit, as do other coastal residents and visitors.

How it's eaten where it grows

Along that coast, ripe pitangatuba is eaten fresh or made into juice, ice cream, fruit sweets and jam. Its thick flesh separates easily from the seed. In Helton Josué’s Brazilian fruit garden, it is eaten fresh and made into a creamy juice.

How it's grown

The evergreen shrub reaches about 2.5 m (8 ft), with spreading branches and leathery, dark-green leaves. It can grow in a garden or a pot. In Helton Josué’s growing account, it fruits in full sun with freely draining soil, and young plants begin bearing at about 1½–3 years.

When and where you'll find it

In its native Brazilian range, pitangatuba usually flowers in October–November and fruits in November–January. Helton Josué’s growing account gives a longer fruiting window, November–April. His Sítio Frutas Raras in Campina do Monte Alegre, São Paulo, offers visits by appointment with tastings of fruits in season.