A fruit in the same family of the Brazilian guava, from which it differs by bearing a purplish skin, it has another use besides being edible: it is an under-explored source of pigments. With intense and slightly acidic flavor, it can be eaten raw or used in juices, ice cream, preserves, compotes, liqueurs and jams. Endemic of the Atlantic rainforest regions running from Bahia to Rio Grande do Sul, this tiny fruit measuring about 1.25 in. in diameter can be harvested during spring and summer. Lately, it has also been received attention from researchers willing to study its antioxidant properties.