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Pitanga

Pitanga

February 15, 2017
Vitamins and mineral salts, antioxidant properties, the leaves have an action against diarrhea, digestive and diuretic effects
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Pitanga, scientific name Eugenia uniflora, also called Cayenne cherry, is one of the Myrtaceae plant family. Native to the east coast of South America, its fruits are edible berries with colors ranging, depending on the degree of ripeness, from dark red to black, sweeter, but also green or orange, with a sour taste. The fruit is rich in antioxidants, important against free radicals and to counteract the processes of aging, vitamins, especially vitamin A and C, and minerals such as calcium, phosphorus and iron. The leaves are used, instead, to prepare infusions with digestive, diuretic and astringent properties, useful in case of diarrhea. The plant is still little known, except in the regions of origin, although in recent years it has started to make its appearance in other part of the world for example Italy, where pitanga plant has been found on the Etna slopes and this has led to the cultivation of a variety of Pitanga called Etna fire, resistant even at low temperatures. The pitanga can be cultivated by getting its seeds. The shrub is frost resistant and does not require special care but it is better to plant it in full sun. Alternatively, you can also find frozen pulp of pitanga that can be used to prepare smoothies and juices.

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