Surinam Cherry—Specialty Crop Profile
Surinam cherry, a promising specialty crop for Hawaii.Surinam cherry is a juicy, sweet-tart fruit generally considered “kid’s food” for picking and eating out-of-hand. In Hawai‘i tasting trials of unusual fruits several years ago, chefs were attracted to the strong, resinous flavors Surinam cherry and began developing unusual dishes highlighting it. By developing a market among chefs over a few years, Surinam cherry has increased in price from $1.25/lb to $6.50/lb.
Uses
Surinam cherry fruits are usually eaten out-of-hand, but are also often processed into jam, jelly, and relish. The fruit can also be pickled and the juice is fermented in wine or vinegar. Some chefs use the fruit as a base for exotic curry. Whole fruit or pieces can be used in pie, pudding, salad, and ice cream. The leaves contain a pungent oil that repels insects. Infused or decocted leaves have several medicinal uses.
Agroforestry
The tree can produce fruit well even in partial shade, and due to its small stature, it makes a good understory tree. Surinam cherry is also planted in hedges, which, when regularly pruned, can become dense and serve as living fences or boundary barriers in edible landscaping.
Markets
Surinam cherry sold as fresh fruit is generally harvested when fully ripe as the fruit contains more sugar and less resin. The fruit is edible, somewhat firmer and less susceptible to damage, when the color is orange or orange-red, but has a more resinous flavor. Fruit harvested for processing can be picked as soon as it becomes orange. Chefs and jelly manufacturing companies have expressed a desire for fruit at this stage.
Adding value
Due to the quick degradation of the fruit at ambient temperatures, the faster it can move from field to refrigeration, the longer its shelf life. Fresh fruit packaged for the consumer should be in vented clamshell containers with no more than a double layer of fruit. Packed fruit should be even colored and inspected carefully for defects and possible infestation. Fruit that leaks juice should be discarded or kept for processing. Fruit harvested for sale to processors should be washed. Freshly picked Surinam cherry chilled within an hour of harvest can maintain its integrity in the produce section of a supermarket for up to 14 days.
Description
Surinam cherry is a large shrub that can achieve heights in excess of 8 m (25 ft), although due to its slow growth it can take decades to reach this height. It is often referred to as a tree, A member of the Myrtaceae family, the plant is related to guava, jaboticaba, mountain apple and other members of the genus Eugenia, which includes many edible species. There are two distinct variations found in Surinam cherry, a common red colored fruit and a less resinous dark purple to black, often sweeter fruit. It produces fruit in full sun or partial shade.
Environment
The Surinam cherry is a tropical that can be grown in tropical or sub-tropical regions. It can be grown at sea level up to 1,500 m (5,000 ft) in elevation. The plant has a long taproot and can survive periods of drought. The plant thrives in most soils but produces more fruit in deep loamy soil. It is intolerant of saline conditions.
Further information
For information on Surinam cherry culture, pests and diseases, yield, and cost of production, see Love (2007).
Reference
Love, K., R. Bowen, K. Fleming. 2007. Twelve Fruits: With Potential Value-Added and Culinary Uses. College of Tropical Agriculture and Human Resources, Honolulu, Hawaii.
Original source of this article
This article is excerpted by permission of the publisher from:
Elevitch, C.R., and K. Love. 2011. Farm and Forestry Production and Marketing Profiles: Highlighting value-added strategies. In: Elevitch, C.R. (ed.). Specialty Crops for Pacific Island Agroforestry. Permanent Agriculture Resources (PAR), Holualoa, Hawai‘i. © Permanent Agriculture Resources http://agroforestry.net/scps