Uvalha
Uvalha (Eugenia pyriformis) is a tropical fruit native to Brazil, particularly in the Atlantic Forest. Small and pear-shaped, it turns yellow-orange when ripe. Its thin skin surrounds a juicy pulp with a bold, tangy flavor that combines sweetness and acidity, reminiscent of apricot and citrus. While lesser-known outside its native region, it is prized in Brazil for its unique taste and culinary versatility.
The fruit is often eaten fresh, although its tartness can be intense for some. It is widely used in juices and smoothies, where it pairs well with sweeter fruits like orange or passion fruit. Uvalha is also popular in jams, jellies, and chutneys, which capture its vibrant flavor. In Brazil, it’s occasionally used in liqueurs and cocktails, blending well with cachaça, the country’s sugarcane spirit.
To enjoy uvalha, wash the fruit thoroughly and eat it raw, or scoop out the pulp to use in recipes. Its distinctive flavor complements tropical desserts, savory dishes like grilled fish, and beverages.
Rich in vitamin C and antioxidants, uvalha supports immune health and digestion due to its fiber content. Though nutrient-dense, its sugar content should be considered for strict diets.