What Food Is That? – Pitangas
October 15th 2011 11:29
Twice a year Pitangas bear small white flowers which grow into green buds of the immature fruit. In the southern hemisphere, the plants bloom in September and fruits ripen in October; with a second bloom in January.
Also known as Surinam cherry, Brazilian cherry Cayenne cherry or Nangapiri, the fruit is bright red, uniquely shaped and about 2 centimetres in diameter with one or more large smooth pips in the middle.
The fruit has a citrus like taste due to high levels of ascorbic acid (vitamin c) and can be a bit sour. Pitangas are used to make jams and jellies, or as a substitute for cherries in recipes. The Brazilian chef I am currently working with tells me the best use is crushed up Pitangas with vodka and ice for a refreshing cocktail.
Pitangas have been introduced to many countries as an ornamental shrub. They have become feral in some Caribbean islands and are listed as an invasive species in Bermuda.
Pitangas are said to be intolerant of salt but the specimen in my Gold Coast backyard (pictured) has thrived for twenty years in sandy soil, 200 metres from the beach.
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