Eugenia stipitata
| Eugenia stipitata | |
|---|---|
| |
| Scientific name | Eugenia stipitata |
| Common names | Araza; araçá-boi; Amazonian guava |
| Genus | Eugenia |
| Family | Myrtaceae |
| Order | Myrtales |
| Growth form | Densely branched evergreen shrub or small tree |
| Native range | Western and northwestern Amazon basin; Ecuador is range-qualified |
| Mature size | About 3–6 m in cultivation; up to about 6 m in tree records |
| Climate/site | Moist to wet lowland tropics; full sun or light shade; well-drained acidic soil |
| Propagation | Fresh seed; do not allow seed to dry |
| Fruit | Yellow, aromatic, very acidic berry; about 2–10 cm across in recorded material |
| Harvest | Pick frequently as fruit matures rapidly; about weekly during production |
| Years to fruit | About 18 months in well-fertilized field-grown seedlings; variable |
Eugenia stipitata is araza, an evergreen Amazonian fruit shrub or small tree in the myrtle family. Its yellow, aromatic berries have strongly acidic pulp used fresh and in drinks, preserves, frozen desserts, and other processed foods. [1][2][3]
Araza has a densely branched habit and lacks a strong central leader. The fruit is oblate to spherical, with thin skin that changes from green to pale or orange-yellow as it ripens. Recorded fruit varies considerably, from about 2–10 cm across and roughly 50–750 g. [4]
Description[edit | edit source]
The species grows in humid, non-inundated rainforest and moist lowland settings of the western and northwestern Amazon basin. Bolivia, Brazil, Peru, and Colombia are included in range records; Ecuador appears in some broader range lists but is treated as an introduced distribution in a World Agroforestry record, so its status is qualified here. A reference agroforestry range extends from sea level to about 650 m. [2][3][4]
Cultivation[edit | edit source]
Soil and water[edit | edit source]
A rich, well-drained loam suits araza. Poorer clay oxisols can also support it when drainage is maintained, and the species tolerates acidic soil conditions around pH 5–6, with a wider recorded tolerance of approximately pH 4.5–6.5. The plant prefers steady moisture but can tolerate a seasonal dry spell of up to about two months; permanent waterlogging is unsuitable for ordinary plantings. [3][4]
Sun and humidity[edit | edit source]
Araza comes from humid lowland rainforest and succeeds in full sun or light shade. Full-sun planting is best paired with dependable soil moisture; light shade can moderate stress during establishment in hot, dry air. The species is suited to warm tropical conditions, with a reference daytime range of about 22–30 °C and tolerance of roughly 18–34 °C. [3][4]
Seasonal changes[edit | edit source]
The plant remains evergreen in its native warm, wet climate. Flowering and fruiting can occur through much of the year where nutrition and moisture are adequate. Irrigation becomes more important during a dry season, while drainage must remain open during heavy rain. Fruit ripens quickly, so harvesting is repeated rather than concentrated on one annual date. [3][4]
Propagation[edit | edit source]
Fresh seed is the standard propagation material and is sensitive to drying. Seed can be soaked before sowing; partial removal of the seed covering shortened mean germination time in one controlled trial, but the result is specific to that treatment and test environment. Germination may be slow and extended: one seed study recorded emergence beginning around 50 days and continuing beyond 280 days. [5][6][3]
Flowering, fruiting, and harvest[edit | edit source]
Well-fertilized seedlings have begun fruiting after about 18 months in field conditions, but first-crop age varies with plant material, nutrition, climate, and management. The fruit is harvested when the skin turns yellow and the berries are still firm enough to handle. Frequent picking, approximately weekly during production, limits losses from overripe fruit. [7][4]
Fruit and uses[edit | edit source]
Araza pulp is thick, aromatic, and very sour. The fruit is eaten fresh when the acidity is acceptable and is commonly made into juice, pulp, jellies, jams, preserves, creams, sherbets, and ice cream. Quick cooking helps retain aroma and flavor because prolonged heating can diminish both. The soft fruit bruises readily and has poor shipping quality. [3][8][4]
Photos[edit | edit source]
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References[edit | edit source]
- ↑ [8] Shanley, Cymerys, Serra & Medina, Fruit Trees and Useful Plants in Amazonian Life, FAO Non-Wood Forest Products 20, 2011.
Image credits[edit | edit source]
- Eugenia stipitata.jpg: USDA, public domain as a work of a United States Department of Agriculture employee; subject identified as Eugenia stipitata. Commons file page.
- Eugenia stipitata, the Guayaba Amazonica (10841002575).jpg: Dick Culbert from Gibsons, B.C., Canada, CC BY 2.0; attribution required, subject identified as araza near the Amazon River east of Tabatinga, Brazil. Commons file page.
