FRUITS OF THE MYRTLE FAMILY 289 



California gardens. If it is found that the plants, after attain- 

 ing sufficient age, will fruit abundantly, as has been indicated 

 by the behavior of specimens at Santa Barbara and Orange, 

 the pitanga should certainly be planted extensively in Cali- 

 fornia. Up to four or five years of age it does not produce 

 much fruit. 



The local names of this fruit are several. In the United 

 States it is known as Surinam-cherry, and less commonly 

 Cayenne-cherry and Florida-cherry. The name pitanga which 

 is used throughout Brazil was applied to this fruit by the Tupi 

 Indians, who inhabited Brazil at the time of its discovery by 

 Europeans. According to Martius, the word is derived from 

 the Tupi piter, to drink, and anga, odor or scent. In India it is 

 called Brazil-cherry, and in Ceylon, goraka-jambo. The 

 common names in French are cerise de Cayenne and cerise 

 carree. In Spanish it is sometimes called cereza de Cayena. 

 While most commonly known botanically as Eugenia uniflora, 

 L., several synonyms have been used by botanists : E. Michelii, 

 Lam., is one which is frequently seen. Stenocalyx Michelii, 

 Berg, was used by Barbosa Rodrigues in Brazil, and S. bras- 

 iliensis, Berg, by M. Pio Correa. A plant introduced into 

 California as E. Pitanga, Kiaersk., seems to be of the uniflora 

 species ; the true E. Pitanga has narrow leaves acute at the base. 



The uses of the pitanga are numerous. As a fresh fruit it is 

 delicious, when fully ripe, although the novice sometimes 

 finds the strongly aromatic flavor slightly disagreeable. Before 

 full ripeness, the flavor is resinous and pungent. As the fruits 

 ripen they lose their green color, becoming yellow, then orange, 

 and finally scarlet or crimson. They should never be eaten 

 until quite mature. Jelly made from the pitanga possesses a 

 distinctive flavor, and vies in popularity with guava jelly 

 among the inhabitants of Bahia, Brazil. Pitanga sherbet is a 

 favorite refreshment in Bahia, and is regularly served in the 

 cafes. It is salmon-pink in color and delicious in flavor. A 



