Small, 8-ribbed cherry-like fruit in stages of red to deep scarlet to near-black when fully ripe. The ripest (darkest) fruits are sweetest and highest in lycopene and anthocyanins. One cup provides: 80% DV vitamin C, very high lycopene (comparable to tomato), significant anthocyanins in the dark-red varieties, beta-carotene, and a unique sesquiterpene (beta-caryophyllene) also found in cannabis and black pepper (CB2 cannabinoid receptor agonist — anti-inflammatory).
Available at Surinamese, Guyanese, Brazilian, and Caribbean markets, particularly in South Florida and New York. The tree is commonly grown in backyards in South Florida and can be purchased at Florida nurseries. Frozen pitanga pulp available at Brazilian markets.
Surinam cherry's lycopene content is one of the highest of any fresh fruit — typically 1-3mg lycopene per 100g fruit (tomato: 2-3mg per 100g cooked). Lycopene is the most studied carotenoid for prostate cancer prevention: a meta-analysis of 26 studies found significant inverse association between lycopene intake and prostate cancer risk. For cardiovascular disease, lycopene reduces LDL oxidation and arterial stiffness — documented in multiple RCTs. The beta-caryophyllene in Surinam cherry is notable: this sesquiterpene is a selective CB2 cannabinoid receptor agonist (without psychoactivity — CB2 is peripheral, not central) that modulates inflammatory signaling through the endocannabinoid system. The same compound in black pepper and cannabis provides a dietary pathway to the same anti-inflammatory receptor activity. The darkest, ripest fruits maximize both lycopene and anthocyanin content — harvest or purchase the deepest red to near-black fruits.
Eat fresh — pluck from the tree or eat from market. The seed is large relative to the flesh. Eat around the seed like a cherry. Blend into juice (strain to remove seeds). In jams and jellies. In Surinamese and Brazilian desserts. The resinous smell of the tree is distinctive — the leaves smell like an herbal green resin.
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