Grumichama (Eugenia brasiliensis) are like a tropical cherry. They have a soft sweet flesh with a firm skin that is mildly astringent. The tree sits on the edge of our subtropical rainforest garden zone. It has a pretty blossom, this year followed by a massive crop that ripened almost all at once. Last year I wasn’t paying attention and the next day they were all gone. This year, I got my fair share.

I tried many techniques to de-seed these beauties - a mouli, cherry pitter, and sieve. In the end, I found it easiest and fastest to use my hands. I used my thumbs to open the back of the fruit and pop the central seed/s out.

They lend themselves well to a chunky berry-like jam. Next season I think I will try grumichama sorbet, and perhaps a sweet pickle.

Grumichama jam

Makes 5 225mL jars

1.2kg de-seeded grumichama

1kg sugar

strips of lemon rind from one lemon

juice of 2 lemons (80mL)

12 cloves

1. Place all ingredients in a large preserving pot. Gently heat, stirring to dissolve the sugar.

2. Simmer for 15 minutes to soften the fruit.

3. Increase the heat and bring to a rolling boil until setting point is reached.

4. Jar immediately into sterilised jars, picking out the lemon rind and cloves as you go.