By Devany Vickery-Davidson

The Surinam cherry is sometimes called the Brazilian cherry, Pitanga or Cayenne cherry. The plant is native from Surinam, Guyana and French Guiana to southern Brazil. It was first described botanically from a plant growing in a garden at Pisa, Italy. Portuguese voyagers are said to have carried the seed from Brazil to India, as they did the cashew. Perhaps the Portuguese also brought it to Hawai‘i.

This fruit thrives on Hawai‘i Island. It grows in almost any soil but does need consistent sub-tropical weather. Local nurseries sell plants and those who have them growing often dig up volunteers and share them with others. Many people have them growing in their yards and do not even know the fruit is edible.

Surinam cherries are rarely seen in restaurants, though some adventurous chefs are incorporating them into local menus. The Twelve Tree Project in Captain Cook is one place where they are grown for chefs to experiment with. Adaptations (a sourcing company for island chefs) does carry them in season.

While it is technically a tree that can grow to 25 feet in height, it is often seen as a shrub here. Abundant, red and orange fruit with a large seed appears in late spring. The fruits are quite tart and high in vitamins A and C. The fruit has two harvest seasons in Hawai‘i: October through December and April through June.

So, what do you do with Surinam cherries? Children seem to be particularly attracted to the fruit and often eat them out of hand. They can be used to make sauces, jams, jellies and in salads. If you cut them in half, remove the seed and add a bit of sugar, then allow them to sit. They can be used much like strawberries for shortcake. Brazilians make wine with them. Do not eat the seeds, they are toxic.

Surinam cherries are best eaten when they are dark red and slightly soft. To juice the cherries, cut in half, discard the seeds and place the fruit in a juicer or blender. If you are doing the blender method, strain over a bowl. Use as cherry juice for jelly.

Surinam Cherry Sauce for Chicken, Duck, or Pork

2 cups Surinam cherry juice

¼ cup raw sugar

¼ cup cognac

2 shallots, finely minced and sautéed in 1 tablespoon of butter or olive oil

2 Tablespoons pink peppercorns

Pinch of salt to taste

Simmer the cherry juice and sugar for about 15 minutes. Add cognac, salt, and peppercorns; continue reducing on low heat, uncovered, until the consistency of maple syrup.

Serve over sautéed or grilled chicken, duck or pork.

You can also use the reduction in a salad dressing much like you would use balsamic vinegar by adding a small amount of white wine vinegar, a bit of Dijon mustard and olive oil.

Give this fun and delicious fruit a try!