Surinam Cherries are starting to fruit everywhere right now. Literally everywhere. The plant is native to Surinam, but its hardiness and adaptability have allowed the shrub to proliferate across the tropics. In Brazil it's called a "Brazilian Cherry," in Florida it's called a "Florida Cherry," and in Bermuda it's called - you guessed it - a "Bermuda Cherry."
The taste and color changes drastically during maturation. As the saying goes: the darker the cherry, the sweeter the fruit. You essentially want it to be so ripe that a light touch causes it to fall into your hand... anything less and the meat will taste resinous. (I happen to find the tropical-acid taste unusual and attractive, so I've started eating the cherries straight off the bush.) Another way to reduce the aroma is to cut a slit, pop out the seed, and let it chill in the fridge for 2-3 hours.
More recipe ideas:
- Cut fresh into a salad
- Macerate with sugar as a dessert topping
- Surinam Cherry Ginger Jam
- Distill into a liquor
- Ferment into a wine
- Surinam Cherry Chutney
- Blend, strain, and add club soda and citrus juices for a punch
- Pulp and fold into baked goods
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