Kendall Farms | Cherry of the Rio Grande

The History of The Cherry of the Rio Grande

The Cherry of the Rio Grande (eugenia aggregata) is a beautiful small tree that has very attractive dark-green glossy waxy leaves and a peeling bark. It is indigenous to Brazil, a member of the Myrtaceae family. Fully grown it can reach up to 10 metres in its tropical forest environment, but most often reaches a comfortable 4-5m. It is a compact tree and is perfect for small backyard orchards or container growing.

The Kendall Farms Range

This is one of the most highly prized fruits in South / Latin America. It is one of our more popular varieties and makes a stunning addition to the tropical garden.

Cultivation Notes

They are a moderately fast grower, (3 feet a year) preferring frequent but small balanced nutrient application and regularly watering during flowering and fruit development, although the tree itself, if not expected to produce quality fruit in the dryer years. It is fairly drought tolerant.

WARNING: It is advantageous that the tree be netted or protected during the fruiting season as the fruit itself is very attractive to birds and bats.

Health Benefits

Renowned pan tropically as both food and medicine, these fruits have long been incorporated into traditional holistic health systems. Western medicine has, for the most part, overlooked them as potentially beneficial dietary components. Most of the pharmacological studies have not focused on the fruits. However recent studies by have demonstrated that there are

high antioxidant compounds found in these fruits.

Interesting Facts

As the tree gets older the bark peels off resulting in a smooth and very attractive trunk, and blossoms appear. The showy white flowers are followed by deep purple plum sized fruit approximately three weeks from the time of flowering. The fruit is the most popular substitute for the traditional ‘Prunus’ Cherry for warmer climates. The 25mm oblong fruit is a beautiful dark red to dark purple when ripe and is produced soon after flowering. The fruit has a sweet juicy cherry flavour when eaten fresh, can be successfully frozen (will keep for months) and can be used in jellies, jams and juices.

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SOUR CHERRY STRUDELS

Preparation

30 mins

Serves 6

Ingredients

5 cups fresh cherries

3/4 cup granulated sugar

2 1/2 tablespoons cornstarch

15 sheets (17- by 12-inch) phyllo pastry, thawed if frozen

1/2 cup unsalted butter, melted

1 1/2 teaspoons granulated sugar

Confectioners sugar, for garnish

Vanilla ice cream or lightly sweetened whipped cream

Method

Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a heavy saucepan, stirring occasionally, then simmer 2 minutes. Transfer filling to a bowl and cool completely.

While cherry filling cools, arrange 3 phyllo sheets in a layer on a work surface and let dry 15 minutes. Keeping 12 remaining sheets stacked, halve crosswise, then stack halves. Cover stack with a piece of plastic wrap and a dampened kitchen towel. Finely crumble 3 dried phyllo sheets into a bowl.

Preheat oven to 400 degrees F.

Arrange 1 piece of phyllo on work surface with a short side nearest you (keep remaining sheets covered) and brush with some butter. Top with 3 more phyllo pieces, brushing each with butter.

Sprinkle 2 tablespoons crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along bottom and sides, then top with a rounded 1/3 cup filling. Fold bottom edge of phyllo up over filling and fold in sides to enclose filling completely, then roll up phyllo to form a strudel, about 4 1/2 by 2 1/2 inches.

Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar. Cut 2 (1-inch) vents diagonally across top of strudel, about 1 1/2 inches apart, with a paring knife. Make 5 more strudels in same manner.

Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes.

Transfer to a rack and cool 30 minutes.

Recipe comes from Yahoo! Food.