SOME FRUITS OF HAWAII 



81 



SURINAM- CHERRY (Pitanga) 

 ( Eugenia uniflora ) 



Description : The Surinam-cherry is a small, bright-red fruit about 

 1 inch in diameter, "oblate in form and conspicuously eight-ribbed." 

 (50, p. 287). The flesh surrounding the single large seed is soft, juicy 

 and distinctly acid in flavor. 



History: The Surinam-cherry or Pitanga, as it is known in Brazil, 

 where it grows wild along the banks of the streams and edges of the 

 forests, (50, p. 286), is also an important cultivated fruit of that region. 

 Popenoe reports that it is used more extensively by the inhabitants of 

 Brazil than any other country. The date of its introduction into Ha- 

 waii is unknown. 



Nutritive value: The acidity of Surinam-cherries is great compared 

 with other fruits in this series and is exceeded only by tamarinds and the 

 yellow passion-fruit. The expressed juice from 2 different samples 

 showed pH values of 2.7 and 3.0. Due to this high acidity, the fruit 

 does not seem very sweet to taste although it has a large quantity of 

 carbohydrate — 22 percent — which must be mainly sugars. 



Surinam-cherries are a good source of calcium, and a fair source of 

 phosphorus and iron, having about the same quantities of these minerals 

 as seeded guavas. 



No tests to determine the vitamin values of Surinam-cherries are 

 reported in the literature and no tests have been made in the station 

 laboratory. 



Supply: Surinam-cherries are not sold in Honolulu markets. The 

 quality and quantity of the fruit obtainable from private gardens varies 

 with the amount of moisture. The season ranges from March through 

 the early part of May. 



Use: In Hawaii, the Surinam-cherry is frequently grown for deco- 

 rative purposes. The cherries may be cooked and used as a sauce, or 

 for jam, preserve or jelly. Because of the tart flavor, the sauce, resem- 

 bling cranberry sauce, the jelly or tart sherbet made from the cherry 

 juice are best when served with meat or fowl. Combined with apple 

 and raisins, the cherries may be used for pies or puddings. The juice, 

 prepared as for jelly making, may be used as a foundation for an iced 

 drink. The juice of the firm ripe cherries gave a good test for pectin. 

 The fruit and juice are high in acid and seem to develop a bitter taste 

 on standing so that they should be used as soon after picking as possible. 



Combine the sugar and water, bring to the boiling point, and add cherries. 

 Cook slowly for 20 to 25 minutes until the juice thickens slightly, but not 

 until it gives the jelly test (sheets off the spoon in large drops'). 



Pour into hot sterile jars and seal with paraffin. 



Surinam-cherry jam 



yield 1 quart 



3% cups seeded Surinam- 

 cherries 



2 cups water 

 3% cups sugar 



