History
Brazilian cherry or Surinam cherry (Eugenia uniflora) is native to South America particularly the region of Uruguay, Brazil and three Guyana (French Guiana, Suriname and Guyana). It subsequently spread throughout the tropics and subtropics. In Reunion, the fruit is called Pitanga.
Varieties
The number of varieties is unknown but many would according to sources.
If it is often confused with the West Indian cherry (acerola) know that the two do not have much in common. Brazilian Cherry has a core that is much more acidic and has fewer vitamins than the west indian cherry. This shrub or ornamental tree spreads its spindly branches up to 7 m high. It can grow up to 1000 meters. Leaves ovate to lance-shaped are simple and opposite.
Young, they have a reddish hue and feature a beautiful glossy green. White flower, solitary or in small clusters, gives a pending cherry slightly flattened, 8 protruding ribs.
Its fine, green skin turns scarlet when ripe see brown as the cultivated type. The soft and juicy pulp has a slight bitterness mingled with acidity. It contains a large seed.
Fruiting occurs from October to December.
Health benefits
To relieve the flu, aches or headaches it is often advisable to take a cherry heart decoction (young leaves), leaves of lemongrass and cinnamon.
Uses
In Martinique, Brazilian Cherry is eaten raw but generally, we can also make juice, jam or jelly.
In Brazil, fermented juice is used in the preparation of wine, vinegar or liquor. Devoid of thorns and sprinkled with sugar and put in charge, it loses its bitterness and is used as a strawberry. One can use young leaves in the company of lemon balm leaves and cinnamon in a decoction to relieve flu, aches or headaches.
