Surinam cherry is a shrub which has shiny, smooth and aromatic leaves which are bright red when immature. The top of the plant narrower in comparison to the bottom. The flowers are small, fragrant and white of one inch in diameter. The red berries are tasty and an excellent source of Vitamin C. It is used to produce frozen pulp, juice and tea in various countries. Traditionally, it is used to cure the inflammatory conditions in some countries.
| Name | Pitanga |
|---|---|
| Scientific Name | Eugenia uniflora |
| Native | Native to tropical South America (such as Brazil, Uruguay, Paraguay and Northern Argentina). It is widely cultivated in Tropical regions. |
| Common/English Name | Surinam Cherry, Pitanga, Brazilian Cherry, Cayenne Cherry, Florida Cherry, cerisier carré, cerisier de Cayenne, Cayennekirsche, Surinamkirsche, Surinam-Kirschmyrte, pitanga-da-praia, pitanga-mulata, pitanga-roxa, pitanga-vermelha, cerezo de Cayena, nagapiry, pitanga, körsbärsmyrten, Barbados cherry, French cherry, Pitanga cherry, Red Brazil cherry |
| Name in Other Languages | Chamorro: pitanga; Chinese: hong guo zi; French: roussaille; Maori (Cook Islands): menemene; Niuean: kafika papalangi; Portuguese: pitanga; Samoan: vine; Spanish: cerezo de Cayena; Tongan: pomikanite; Argentina: nagapiry; Brazil: pitangueira vermelha; Colombia: cereza quadrada; El Salvador: guinda; Germany: Cayennekirsche; Guadeloupe: cerese a cotes; Indonesia: ceremai belanda; Netherlands: kerseboom; Niue: kafika papalangi; Samoa: vine; Suriname: Surinaamsche kersh; Sweden: korsbarsmyrten; Thailand: mayom-farang; Tonga: pomikanite; Venezuela: pendanga; Cuba: Cerezo De Cayenne; Danish: Pitanga; Dutch: Soete Kers; Estonian: Vili Pitanga; French Guiana: Cerise Caree; Martinique: Cerises-Cotes; Sri Lanka: Goraka Jambu; Venezuela: Pendanga |
| Plant Growth Habit | Evergreen, multi-branched shrub |
| Growing Climate | Tropic, Subtropical and Mediterranean |
| Soil | Well-drained |
| Plant Size | Height: 10 m (30 ft.) |
| Lifespan | Perennial |
| Branches | Thin, wiry |
| Leaf | Opposite, simple, pinnate, ovate or elliptic to ovate, shiny dark green, Length: 2.5-8 cm (1-3 inch) |
| Flowering Season | September |
| Flower | Four petals, white, thin, fugacious, obovate, fragrant; Across: 13 mm (0.5 inch) |
| Fruit shape & size | Depressed to globose; Width: 4 cm (1.5 inch); Diameter: 1 inch |
| Fruit color | Orange-red |
| Flesh color | Orange to red |
| Fruit peel | Thin |
| Flavor/aroma | Unpleasant resinous (Fruit) |
| Fruit Taste | Sweet to sour (Fruit) |
| Seed | 2 or 3 seeds, small, light brown |
| Varieties/Types |
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| Fruit Season | October |
| Major Nutritions (Raw) | Vitamin C (Ascorbic acid) 45.5 mg (50.56%) Vitamin A, RAE 130 µg (18.57%) Carbohydrate 12.96 g (9.97%) Vitamin B2 (Riboflavin) 0.069 mg (5.31%) Magnesium, Mg 21 mg (5.00%) Iron, Fe 0.35 mg (4.38%) Vitamin B1 (Thiamin) 0.052 mg (4.33%) Potassium, K 178 mg (3.79%) Vitamin B3 (Niacin) 0.519 mg (3.24%) Protein 1.38 g (2.76%) |
| Health Benefits |
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| Calories in 1 cup (173 gm) | 57 Kcal. |
| Traditional uses |
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| Precautions |
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| How to Eat |
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