Calories in Surinam Cherry: Nutritional facts for Surinam Cherry Types

One hundred grams (3.5 oz) of raw Surinam cherry fruit contains 33 calories.

One kilogram (1,000 g or 35.3 oz) of raw Surinam cherry fruit contains 330 calories.

One single Surinam cherry fruit weighing roughly 8 g (0.28 oz) contains 3 calories. A handful of 10 cherries (approx. 80 g) provides 26 calories.

Surinam cherry provides some health benefits like reducing inflammation and regulating blood pressure due to its high concentration of anthocyanins and essential oils. This fruit, frequently called "pitanga," "Brazil cherry," or "Cayenne cherry," is a staple in South American traditional medicine. A list of the health benefits of Surinam cherry is shown below.

• Reduces Inflammation: The fruit contains essential oils such as cineole and citronellal which possess anti-inflammatory properties. A study by Schmeda-Hirschmann et al. (1987), "Preliminary pharmacological studies on Eugenia uniflora leaves," found that extracts significantly reduced inflammation and pain.
• Regulates Blood Pressure: The leaves and fruit act as a diuretic and vasodilator, helping to lower blood pressure. Research by Consolini et al. (2000), "Diuretic activity of the infusion of Artemisia tyranica and Eugenia uniflora," confirmed the hypotensive effects in animal models.
• Boosts Immune System: A 100 g (3.5 oz) serving provides 26.3 mg of Vitamin C, fulfilling 29% of the Daily Value (DV) for supporting immune defense.
• Provides Potent Antioxidants: Surinam cherries are rich in lycopene (in red varieties) and beta-cryptoxanthin, which neutralize free radicals. A study by Einbond et al. (2004), "Anthocyanin antioxidants from edible fruits," highlighted the high antioxidant capacity of Eugenia uniflora.
• Supports Digestive Health: The astringent properties of the unripe fruit and leaves are traditionally used to treat diarrhea and digestive upset.
• Enhances Skin Health: The high Vitamin A content (30% DV) supports skin cell turnover and protection against UV damage.
• Potential Anti-Diabetic Effects: Compounds in the leaves have been shown to inhibit alpha-glucosidase, potentially aiding in blood sugar control.

Surinam Cherry has been known to cause some unwanted effects like gastrointestinal irritation and potential toxicity due to its high resin content in seeds and unripe fruit. A list of the downsides of Surinam cherry is shown below.

• Gastrointestinal Irritation: The seeds are highly resinous and can cause severe stomach cramps or diarrhea if ingested.
• Unpleasant Taste in Unripe Fruit: Green or orange fruits contain high levels of resins that create an intensely bitter and astringent taste, often described as "turpentine-like."
• Short Shelf Life: The fruit is extremely perishable, fermenting within hours of harvest, which limits its availability to local markets.
• Potential for Allergic Reaction: Individuals with sensitivities to the Myrtaceae family (guava, eucalyptus) may experience allergic symptoms.

Yes, Surinam cherry is good for you because it delivers 30% of the DV for Vitamin A and powerful anti-inflammatory essential oils in every 100 g (3.5 oz) serving. Healthy individuals should consume 50 g (1.7 oz) to 100 g (3.5 oz) of the fully ripe, deep red or black fruit per day to gain immune and cardiovascular benefits. The major benefits include the reduction of systemic inflammation and the support of healthy blood pressure. It is an ideal low-calorie fruit for those seeking nutrient density, provided the seeds are removed.

The calories in Surinam cherries do not vary significantly between the red and black cultivars, as both contain approximately 33 to 35 calories per 100 g (3.5 oz). The primary difference lies in the sugar-to-acid ratio; the darker "black" varieties are sweeter and less astringent, potentially containing marginally more natural sugars (fructose). Processed forms, such as Surinam cherry jam or jelly, contain significantly higher calories, ranging from 250 to 280 calories per 100 g (3.5 oz) due to the addition of cane sugar required to balance the fruit's natural tartness.

There are no main dishes that use Surinam cherry as a cooking ingredient on real, mainstream restaurant menus. The fruit's high acidity and delicate structure make it unsuitable for savory protein preparations, and it is almost exclusively consumed as a fresh fruit, juice, or dessert garnish. In Brazil, the juice is sometimes used in vinaigrettes for salads, but this is a home-cooking application rather than a standardized restaurant menu item.

The origin of the Surinam cherry (Eugenia uniflora) is the tropical east coast of South America, ranging from Suriname and Guyana down to Southern Brazil, Uruguay, and Paraguay. It has been consumed by indigenous peoples for millennia, valued for both its fruit and medicinal leaves. Portuguese explorers spread the plant to their colonies in Africa and Asia, where it became naturalized.

The fruit was introduced to Florida in the late 19th century as an ornamental hedge plant, eventually escaping cultivation to become a common backyard fruit tree. Despite its name, it is more culturally significant in Brazil (as pitanga) than in Suriname. Today, it is grown commercially on a small scale in Brazil for juice production, but remains a "dooryard fruit" in most other regions due to its extreme perishability and difficult harvest requirements.