Surinam cherry, (Eugenia uniflora), is also known as Brazilian cherry, cayenne cherry and pitanga. It is propagated almost entirely by seed which usually germinates in less than a month. Plants generally come true to seed, i.e., they carry the same characteristics as the mother plant. In countries where the fruit is commercially grown, like Brazil and India, grafted plants are sometimes used; the graft wood comes from trees producing superior fruit. Successful air layering is also reported. The seeds do not withstand low temperatures and remain viable for about one month.
The Surinam cherry is eaten fresh and also made into jam, jelly, relish or pickles. The people of Brazil ferment the juice into vinegar, wine and distilled liquor.
