Surinam Cherries

The Surinam Cherry (Eugenia uniflora) is the most widely known of the edible-fruited Eugenia species. The Surinam cherry is also called Brazil or Brazilian cherry, Cayenne cherry, pitanga, and Florida cherry.

The 7- to 8-ribbed fruit, oblate, 3/4 to 1 1/2 in (2-4 cm) wide, turns from green to orange as it develops and, when mature, bright-red to deep-scarlet or dark, purplish maroon ("black") when fully ripe. The skin is thin, the flesh orange-red, melting and very juicy; acid to sweet, with a touch of resin and slight bitterness. There may be 1 fairly large, round seed or 2 or 3 smaller seeds each with a flattened side, more or less attached to the flesh by a few slender fibers.

The plant is native from Surinam, Guyana and French Guiana to southern Brazil (especially the states of Rio de Janeiro, Paraña, Santa Catharina and Rio Grande do Sul), and to northern, eastern and central Uruguay. It grows wild in thickets on the banks of the Pilcomayo River in Paraguay.

The fruits develop and ripen quickly, only 3 weeks after the flowers open. In Brazil, the plants bloom in September and fruits ripen in October; they bloom again in December and January. In Florida and the Bahamas, there is a spring crop, March or April through May or June; and a second crop, September through November, coinciding with the spring and fall rains.

The fruits should be picked only when they are so ripe as to fall into the hand at the lightest touch, otherwise they will be undesirably resinous. Gathering must be done daily or even twice a day.

Children enjoy the ripe fruits out-of-hand. For table use, they are best slit vertically on one side, spread open to release the seed(s), and kept chilled for 2 or 3 hours to dispel most of their resinously aromatic character. If seeded and sprinkled with sugar before placing in the refrigerator, they will become mild and sweet and will exude much juice and serve very well instead of strawberries on shortcake and topped with whipped cream. They are an excellent addition to fruit cups, salads and custard pudding; also ice cream; and can be made into pie or sauce or preserved whole in sirup. They are often made into jam, jelly, relish or pickles. Brazilians ferment the juice into vinegar or wine, and sometimes prepare a distilled liquor.

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