Uvaia
Eugenia pyriformis
Velvety golden fruit so sour and fragrant it goes straight into juice, ice cream and vinegar.
Hardiness: zones 9 to 11
Light: full sun to part shade
Size: about 25 ft tall, 15 ft wide
Harvest: March to June
From: Atlantic Forest of SE and S Brazil
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, pollinators, wildlife.
Native to: Atlantic Forest of Brazil. Hardy in zones 9 to 11.
The story
A myrtle of the São Paulo and Paraná forests whose name is Tupi for 'sour fruit'. Mogi das Cruzes and other Mata Atlântica towns now promote it, with cambuci and juçara, as a local fruit worth bringing back.
Planting
Full sun to light shade, deep moist soil. Plant from fresh seed or a young tree; it takes light frost and bears in four to six years.
Growing
Water well through flowering and fruit set; mulch with leaves. Very little pest trouble in its home range.
Harvest and use
Golden, velvety, very juicy fruit with a sharp, perfumed taste. Blend into juice, sorbet, mousse or vinegar; the skin is thin, so use it the day it falls.
What to watch for
Too tart for most people to eat out of hand. The fruit is soft and spoils within a day.
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General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home