Waterberry

What it is

Waterberry, Syzygium cordatum, belongs to the myrtle family. Its berries are oblong to almost round, sometimes shaped like tiny urns, and measure 1–2 cm (0.4–0.8 in) long. The fleshy berries ripen deep pink to purple.

Inside is usually one seed. For cooking, the berries are pitted, and only the ripest are picked so the bitter stalks stay out. Their flavour is delicate, so they go best without other strong flavours.

Where it comes from

The tree grows across eastern and southern Africa, from the Democratic Republic of the Congo east to Kenya and south to South Africa. Its home is woodland and forest beside rivers and other watercourses. It can dominate swamp forest, with a range stretching from sea level into mountains up to 2,400 m (7,900 ft).

How it's eaten where it grows

The berries are popular with children. In a seaside village in Cape Town, people gather them from trees along a main road. The fruit also becomes jelly and alcoholic drinks.

South African chef Justin Patterson makes a waterberry compote with sugar, cinnamon and star anise. It thickens as it cools and goes alongside desserts or strong cheeses. Other preparations include cordials and cider vinegar steeped with the berries.

How it's grown

Waterberry is an evergreen shrub or tree that can reach 20 m (66 ft). Its fragrant flowers have fluffy cream or white stamens, the pollen-bearing threads. New trees grow from fresh seed, which sprouts quickly; drying the seeds in the sun spoils their usefulness for planting.

When and where you'll find it

In southern Africa, fruiting usually runs from November to March. Around Cape Town, the berries ripen in late summer and autumn. There, roadside trees bring the fresh fruit within reach of neighbourhood pickers, who collect the berries directly from the branches.