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Hooray! We’ll have Surinam Cherries soon!

Callum takes note that the surinam cherry bushes are starting to flower & will turn into delicious (sour) cherries :).

The taste of this fruit straight off the tree might taste some getting used to, most of the children enjoy harvesting, washing & eating these. The Surinam Cherry also makes super yummy jams and pies.

The Surinam Cherry, also called pitanga, Brazil cherry, and in Hawaii, pumpkin cherry, is a large shrub that can achieve heights in excess of 25 feet. It is often referred to as a tree. The evergreen leaves, ovate to lanceolate, are slightly bronze colored when young and about 2 inches x 1/2 to 3/4 inches. One to four fragrant white flowers are found together in a leaf axil, each 3/8 inch diameter with an average of 50 stamens. The fruit is thin skinned, 7 to 8 ribs, 1.5 inch diameter with 1 to 3 seeds. The fruit is green when young, turning to orange then to a bright red or dark purple-black. The sweet juicy flesh is considered refreshing by some and an acquired taste by others due to its resinous flavor.

A member of the Myrtaceae family, the plant is related to guava, jaboticaba, mountain apple and other members of the genus Eugenia, which includes more than 30 edible species.

FRUIT USES & Nutrition

Average Brix 13 (5 samples each from 2 trees with red fruit) Average Brix 15 (5 samples each from 1 tree with black fruit) Food Value Per 100 g of Edible Portion

Calories 43-51 g Moisture 85.4-90.70 g Protein 0.84-1.01 g Fat 0.4-0.88 g Carbohydrates 7.93-12.5 g Fiber 0.34-0.6g Ash 0.34-0.5 g Calcium 9 mg Phosphorus 11 mg Iron 0.2 mg Carotene (Vitamin A) 1,200-2,000 I.U. Thiamine 0.03 mg Riboflavin 0.04 mg Niacin 0.03 mg Ascorbic Acid 20-30 mg

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