Pitanga has antioxidant powers and pleases for its delicacy and flavor.

Native to Brazil, pitanga is a small and delicate fruit, admired by most people for its sour flavor and fresh aroma. Perhaps, one of its only “flaws” is the fact that it does not have space in the commercial market, since the fruit spoils easily and needs to be harvested manually.

Not by chance, it is rare to find pitanga for sale in supermarkets and street markets. Therefore, for those who have this possibility, the tip is to take the pitanga directly on the foot and enjoy its benefits (which are not few)! Learn more about the fruit and learn how to use it in delicious recipes.

4 incredible benefits of pitanga

Michelle Mileto Troitinho, nutritionist at Kurotel – Gramado Medical Center for Longevity & Spa (RS), explains that Eugenia uniflora L (sugar cherry) is a plant that belongs to the Mitárcea family. “Both the cherry leaves and fruits have antioxidant and anti-inflammatory properties, due to the presence of phenolic compounds (flavonoids, carotenoids and anthocyanins) that, in turn, provide many health benefits”, she says.

The nutritionist points out that the fruits of the Surinam cherry are in the form of berries, ranging from light orange to dark purple. “And it is the color of the cherry that determines the presence of flavonoids, carotenoids and anthocyanins, that is: the greater the amount of these compounds in the cherry’s maturation process, the more red and/or purple its color will be”, she explains.

Regarding the benefits that pitanga can offer to health, Michelle cites as the main ones:

1. Prevention of diseases and premature aging: “many scientific studies suggest that flavonoids have anti-inflammatory, antitumor, antiallergic actions and block the action of free radicals, acting in the prevention of chronic diseases (diabetes, arterial hypertension, cardiovascular diseases) and premature cellular aging”, he explains.

2. Good Heart Health: Carotenoids, also present in fruit, are associated with a reduced risk of developing heart disease. In addition, Michelle points out, some scientific research, carried out in vitro, has shown that the presence of anthocyanins in cherry and red fruits (blueberries, cranberries) help to reduce platelet clotting in coronary heart disease and increase the blood circulation of HDL cholesterol ( “good cholesterol”).

3. Eye protection: Michelle explains that carotenoids are precursor substances for vitamin A, which contribute to reducing the risk of cataracts and macular degeneration.

4. Improvement in the immune system: the nutritionist also highlights that carotenoids, being precursor substances of vitamin A, also contribute to the increase in the efficiency of the immune system.

Michelle adds that pitanga can be consumed in its natural form, in juices, as frozen pulp, in jellies, liqueurs and wine. “There is no maximum daily recommendation for the consumption of pitanga”, she says.

It is worth noting that, to enjoy the benefits that pitanga offers, the ideal is to consume it frequently and within a balanced diet.

pitanga leaves

Michelle comments that some studies carried out with the alcoholic extract of cherry leaves observed the presence of the same phenolic compounds present in the fruit, in addition to diuretic, anti-inflammatory and hypotensive properties.

In this context, check out the main uses of pitanga leaf:

pitanga leaf tea

With hypotensive property, pitanga leaf tea is seen as a good option especially for those who suffer from anxiety, nervousness and/or high blood pressure.

Preparation mode:

1. Start by boiling 1 cup (tea) of water;
2. When the water starts to boil, turn off the heat and add about 5 pitanga leaves;
3. Cover with a lid for about 5 minutes and then just drink.

Ideally, tea should be consumed unsweetened. It can be made in larger quantities, always respecting the proportion of up to 7 pitanga leaves for 1 cup (tea) of water. But, it is also important to consume it no later than 24 hours after preparation.

Bath with pitanga leaves

Pitanga leaves are also used in herbal baths, having an astringent function, thus contributing to the cleaning and oil control of the skin and hair. It is also believed that bathing can help calm and attract positive energies.

For the herbal bath, pitanga leaves can be placed directly in a bathtub or in a basin with water – which will later be poured over the body after the traditional bath.

Oil extracted from leaves and twigs

Although not commercially popular, the oil extracted from pitanga leaves and twigs has important properties, such as moisturizing, antimicrobial and anti-inflammatory functions. Therefore, it can help to hydrate the skin and hair and soften expression lines, among other benefits.

To know if the oil is suitable for your skin type, and to really enjoy the benefits it can offer, the ideal is to consult a dermatologist.

Regarding the consumption of pitanga, it is usually well indicated, as in the case of other fruits. In addition, this delicious, sour and delicate fruit can help to compose good recipes!

Recipes with pitanga that are delicious and nutritious

Get inspired by delicious recipes that have pitanga as the main ingredient:

1. Sago with cherry and blackberry jelly: a vegan recipe, in which condensed milk is replaced by fresh coconut milk. In addition to it, you will only use sago hydrated in water, grated rapadura, blackberry and pitanga.

2. Surinam cherry muffins: a gluten-free recipe, which uses a little flaxseed flour to give the dough extra binding and structure (since it doesn’t use eggs). The sweet dough with vanilla flavor combines perfectly with the sourness of the pitangas. In addition, the muffins are fluffy, light and airy.

3. Pitanga caipiroska: it is very easy to prepare, this caipiroska is delicious and refreshing. Just mix, first, the pitangas and sugar in a cocktail shaker; then add the vodka and ice, then shake the cocktail shaker well. Then just transfer to a beautiful glass and enjoy!

4. Functional pitanga jelly: perfect recipe for those who love healthier versions and have a pitanga tree at home! To prepare this jam, you will only use pitanga pitangas, demerara sugar, chia and lemon juice.

5. Pitanga sorbet: the recipe uses concentrated pitanga juice (sugar-free) as it is easier to find. But whoever has the berries at their disposal, even better! Other than that, the ice cream takes only condensed milk and whole milk.

6. Pitanga mini pie: delicious and delicate, great option to serve to guests, as it looks beautiful and fragrant! The recipe is made with frozen pitangas, sugar, corn starch, wheat flour, butter, egg yolks and milk.

Now you know… As pitanga is rarely found for sale, whoever has this fruit available at home is very lucky!

Contraindications and warnings about consumption

Michelle explains that the only contraindication and/or caution is with the use of pitangueira leaf tea due to its hypotensive effect (lowering blood pressure). In other words, it is not suitable for everyone.

Now you know that pitangas are delicate berries, but with “great powers” ​​for health, in addition to being beyond tasty! Lucky for those who have a pitangueira at home!

The information contained on this page is for informational purposes only. They do not replace the advice and follow-up of doctors, nutritionists, psychologists, physical education professionals and other specialists.