Versatile and juicy, this fruit native to the Americas is widely used, from appetizers to main courses. Just cut into succulent slices, seasoned with olive oil and salt, it becomes a salad that accompanies everyday lunch and dinner, sometimes with lettuce – there is no need to remove the peel or seeds. Across the country, several varieties are produced, such as caqui (beefsteak, firm, with medium acidity), cereja (cherry, small, to be served whole), débora round, good for sauces), holandês (sold on the vine), and italiano (Roma, oval, with sweetish pulp). It is the star of many sauces, juices, and soups. It can be stewed, roasted, and stuffed.