Coronilla Fruits
Inventory, lb : 0
Description/Taste
Coronilla is typically a small species, averaging 3 to 5 centimeters in diameter, and has a round to oval shape with a distinct crown-shaped apex featuring remnants of the floral whorl. This whorl resembles a small, spikey crown and sits upright with 5 to 6 pointed sections. The fruit’s skin is semi-thin, taut, and lightly textured, ripening from green to shades of yellow when ripe. The surface is also covered in brown spots and superficial markings that do not appear below the skin. Underneath the fruit’s exterior, the flesh is dense and firm, with a crisp, crunchy consistency. The flesh also ranges in variegated hues of orange, tan, to pale yellow and encases numerous tiny seeds. Coronilla is edible raw once ripe and is said to have a sweet and acidic taste with undertones reminiscent of pears and guavas. The flesh may also bear a slightly bitter aftertaste that faintly lingers on the palate.
Seasons/Availability
Coronilla is available year-round.
Current Facts
Coronilla, botanically classified as Bellucia pentamera, is the name of the fruits of a mostly tropical species belonging to the Melastomataceae family. The small fruits develop on fast-growing trees reaching 2 to 12 meters in height and are native to regions of Central and South America. The name Coronilla roughly translates from Spanish to “crown,” a descriptor given for the crown-shaped apex of the fruit. Coronilla is also known as Coronillo, Guyaba de Coronilla, meaning Crown Guava, Guayaba de Montaña or Mountain Guava, Guayaba Mono meaning Monkey Guava, Guayabillo, and Manzana de Montana in Spanish. It is important to note that though the species is named guava in Spanish markets, Coronilla is distinct from commercial guavas and are two separate fruits. Coronilla most likely obtained its guava descriptor for its similarity in coloring, shape, and overall appearance. The species has also been introduced into Southeast Asia, mainly in Indonesia, where it is known as Jambu Perancis, Kardia, Jamolok, Harendong Gede, and Jambu Tangkalak. Coronilla is an ancient species and has remained primarily a wild plant throughout history. The fruits are foraged from wild and naturalized plants as a food source, and other parts of the plant, such as the leaves, are occasionally used in natural medicines. Coronilla fruits are a rare species not commonly found in markets. The fruits are favored for their sweet and acidic taste and are utilized in a wide array of fresh or cooked culinary dishes and beverages throughout Central and South America.
Nutritional Value
Coronilla has not been studied for its nutritional properties. Little research has been conducted on the species. A few sources mention that the fruits and leaves are used in natural medicines to get rid of parasitic worms, and the leaves may have antibacterial properties. Juice from the plant’s bark is also said to be used as a treatment in rural communities of South America for thrush in infants, but more research needs to be completed before assumptions can be made. Beyond medicinal uses, portions of the plant's stems are used as a natural dye.
Applications
Coronilla fruits have a sweet and acidic taste suited for fresh and cooked preparations. In Central and South America, the fruits are primarily consumed out of hand once ripe. Coronilla can also be blended, strained, and used to flavor ice cream, sorbet, and popsicles. The small fruits provide a tangy, subtly sweet flavor to fresh juices and are added to smoothies as a refreshing element. While less common, Coronilla fruits can be simmered into jams, jellies, and preserves or used as flavoring in sauces and syrups. Outside of the Americas, Coronilla is foraged in Indonesia and cooked like a vegetable in soups, stir-fries, and curries. The fruits are also ground into sauces or combined with sugar and other spices in side dishes and condiments. Coronilla pairs well with sugar, maple syrup, and other sweeteners for desserts and preserves or with aromatics, including garlic, ginger, onions, and chile peppers, in more savory dishes. Whole, unwashed fruits should be immediately prepped and consumed for the best quality and flavor. The fruits may also be stored in the refrigerator for a few days after harvest.
Ethnic/Cultural Info
The species’ Latin name, Bellucia pentamera, was derived from the last name of an Italian botanist and a term used to describe five parts or joints. Bellucia was taken from Tommaso Bellucci, a botanist in the 7th century, and pentarmera refers to five joints, a name given for the species’ flowers that are arranged with various 5-to-6-part whorls. These flowers grow directly from the trunks of the tree, and the species, in general, is fast-growing, especially on disturbed land. This fast-growing nature led the species to quickly expand in areas of Indonesia after their initial introduction into Gunung Palung National Park in the early 20th century, becoming invasive. Areas of illegal logging within the park contributed to the species’ spread as Bellucia pentamera could grow faster than the other native species, preventing native species from repopulating.
Geography/History
Coronilla belongs to the Bellucia pentamera species, which is native to a broad region spanning from southern Mexico to South America. The species has been growing wild since ancient times and typically develops in warm tropical areas between 0 to 1500 meters in elevation. Coronilla thrives in disturbed sites and is often found alongside rivers, roadsides, and in forests and pastures. In South America, the species has been seen in the Amazon in Brazil and along the Andes Mountains in Bolivia, Colombia, Ecuador, and Peru. In the early 20th century, Bellucia pentamera was also introduced to Southeast Asia, where it quickly naturalized and became an invasive species in Indonesia. Historically, Coronilla was a wild species, but over time, some regions in Colombia attempted propagation and cultivation of the plants. Today, Coronilla is present throughout Central and South America and is also found in select regions of Southeast Asia. The Coronilla fruits featured in the photograph above were sourced in Colombia.
