Also known as Pitanga, is home to South America. A thin bush or tree which grows to 7.5m (24ft). The fruit is up to 4 cm in diameter, with eight clearly visible ribs, which turns from green to orange and deep purple as it matures. The skin is thin and slightly acidic, protecting a very juicy red pulp, sweet to sub-acid depending on the degree of maturation, with one spherical seed or two or three flattened ones. It is eaten fresh, directly whole or split and sprinkled with a little sugar to soften its resinous aroma. You can prepare preserves, jellies, jams or juices with it. It is rich in vitamin A , phosphorus, calcium and iron. Some even make wine or vinegar from Pitanga.
