As those that visit this blog with any regularity know, one of the pleasures I have in producing
Flavors of Brazil is introducing readers to the rainbow of tropic fruits that is one of the glories of the world of Brazilian food. In previous posts, I've discussed such fruits as ata, caju, cajá and many others, and when possible have searched my photo collection and internet image galleries for photographs that highlight the colors and textures of these fruits. In this blog, I cannot give readers samples of the aromas or tastes of these tropical fruits, but I can offer photos to appeal to the readers' eyes.
If there were a Miss Brazil Fruit contest, it would be difficult to choose a winner as the most beautiful of the bunch. I do think that native Brazilian fruit called
pitanga, if not crowned the winner, would be a likely First Runner-Up. It's spectacularly beautiful in shape, texture and color. And, as luck would have it, it's delicious as well. The only problem with the
pitanga is that in its mature state it's extremely delicate, and therefore cannot be commercialized internationally. Think of the raspberry and how it suffers from handling and transportation. The
pitanga suffers exactly the same indignities. So while you in North America or Europe can revel in fresh raspberries, we here in Brazil will make due with delectable fresh
pitangas,
pitanga juice,
pitanga jam, or
pitanga liquor (to which some sources attribute aphrodisiac properties.)
The
pitanga (Eugenia uniflora) is native to Brazil's
Mata Atlântica, the rain forest which once covered most of coastal Brazil now sadly diminished by deforestation. It has been successfully transplanted, and can be found today in other parts of South America, in Africa, on the Portuguese island of Madeira and in the Caribbean, where it is generally known in English as Brazil Cherry, Suriname Cherry, or Cayenne Cherry. It is only distantly related to the cherry botanically.
Pitanga is a very heathful fruit, having a high vitamin C content, as well as high levels of calcium. Most of the
pitanga eaten in Brazil is consumed fresh, or is pulped into juice. Wonderful jams and jellies can also be made from
pitanga, and though I have not tried it, I have located quite a few recipes for
pitanga liquor on the internet.
The flavor of this fruit is sharp and acidic, but the relatively high level of sugars means that it is not particularly tart. When making
pitanga juice, either from fresh fruit or from frozen pulp, Brazilians tend to add a good quantity of sugar, but I find that it often needs very little additional sugar. The juice is very refreshing, and
pitanga juice is an excellent "waker-upper" in the morning, or a true thist-quencher on a hot afternoon.
The flavor of this fruit is sharp and acidic, but the relatively high level of sugars means that it is not particularly tart. When making pitanga juice, either from fresh fruit or from frozen pulp, Brazilians tend to add a good quantity of sugar, but I find that it often needs very little additional sugar. The juice is very refreshing, and pitanga juice is an excellent "waker-upper" in the morning, or a true thist-quencher on a hot afternoon.