I think my camera is busted (or it’s just my lack of photography prowess), they are looking pinkish in the photo, but it should be red

It is a Malpighia genus, but I don’t know the exact species to be honest

Studies show it has around 1,000–4,500 mg, of vitamin C, per 100 grams of fresh fruit, which is around 50–100 times than that of orange or lemon

  • LibertyLizard@slrpnk.net
    3·
    4 days ago

    Neat! I have tried way more types of fruit than most people but there always so many more I haven’t yet. Are these available in a lot of tropical countries or if not where are they generally found? I’ve never seen them in the US.

    • livligkinkajou@slrpnk.netOP
      1·
      4 days ago

      They are quite common in Central and South America. I’m not sure how widespread they are elsewhere, but they are easy to grow and they aren’t finicky at all

      • LibertyLizard@slrpnk.net
        2·
        4 days ago

        Neat. So many amazing fruits in the tropics that we don’t have. Based on my reading they may be too frost tender for my area (but with climate change, who knows…)

        Here’s some information if anyone else wants to learn more about growing them in more marginal climates like CA, TX, or FL: https://crfg.org/?s=malpighia

  • Jo Miran@lemmy.ml
    3·
    4 days ago

    I spent half my childhood in the carribean. These were everywhere and I ate so many of them. Us kids would stuff ourselves and not make a dent on how many there were.

    🎶 Memories light the corners of my mind… 🎶

  • ProdigalFrog@slrpnk.netEnglish
    10·
    8 days ago

    Wonder if those would make a good cherry-ade, or if they’d be too tart to really get much flavor at the concentrations that are usable?

    • livligkinkajou@slrpnk.netOP
      7·
      8 days ago

      Yup, you can definitely do it, and it is delicious, specially if you crush some ice cubes with it. You don’t even need to worry about the pit, as you can just throw everything in the blender, and then sieve it out if you want. Tartness is high indeed, so sugar might be needed to balance it out if you have a sweet tooth

      Now that you mention it, I do wonder if I could get a mead out of it too, but I have zero knowledge on meads. Compotes are doable and I liked them, but I actually prefer them in natura when in season