Barbados Cherry Food Uses

Barbados cherries are eaten out-of-hand, mainly by children. For dessert use, they are delicious merely stewed with whatever amount of sugar is desired to modify the acidity of the particular type available. The seeds must be separated from the pulp in the mouth and returned by spoon to the dish. Many may feel that the nuisance is compensated for by the pleasure of enjoying the flavorful pulp and juice. Other-wise, the cooked fruits must be strained to remove the seeds and the resulting sauce or puree can be utilized as a topping on cake, pudding, ice cream or sliced bananas, or used in other culinary products. Commercially prepared puree may be dried or frozen for future use. The fresh juice will prevent darkening of bananas sliced for fruit cups or salads. It can be used for gelatin desserts, punch or sherbet, and has been added as an ascorbic acid supplement to other fruit juices. The juice was dried and powdered commercially in Puerto Rico for a decade until the cost of production caused the factory to be closed down.

The fruits may be made into sirup or, with added pectin, excellent jelly, jam, and other preserves. Cooking causes the bright-red color to change to brownish-red. The pasteurization process in the canning of the juice changes the color to orange-red or yellow, and packing in tin cans brings on further color deterioration. Enamel-lined cans preserve the color better.

Wine made from Barbados cherries in Hawaii was found to retain 60% of the ascorbic acid.

Food Value Per 100 g of Edible Portion*
Calories	59
Moisture	81.9-91.10 g
Protein	0.68-1.8 g
Ether Extract	0.19-0.09 g
Fiber	0.60-1.2 g
Fat	0.18-0.1 g
Carbohydrates	6.98-14.0 g
Ash	0.77-0.82 g
Calcium	8.2-34.6 mg
Phosphorus	16.2-37.5 mg
Iron	0.17-1.11 mg
Carotene	0.003-0.408 mg
(Vitamin A)	408-1000 I.U.
Thiamine	0.024-0.040 mg
Riboflavin	0.038-0.079 mg
Niacin	0.34-0.526 mg
Ascorbic Acid**

*According to analyses made in Hawaii, Guatemala, and elsewhere.

**According to analyses at the Massachusetts Institute of Technology of fruits grown in Barbados: 4,500 mg (green), 3,300 mg (medium-ripe), 2,000 mg (very ripe). The ascorbic acid level of unripe fruits can range up to 4,676 mg and such ratings are exceeded only by the fruits (rose hips) of Rosa rugosa Thunb., which may have as much as 6,977 mg/100 g. This constituent varies as much as 25% with the clone, the locale, cultural methods and degree of exposure to sunlight during developmental stages and after harvesting. At INCAP (Instituto de Nutricion de Central America and Panama), in Guatemala assays in 1950-1955 showed distressingly low levels–an average of 17 mg/100 g, whereas fruits sent to INCAP by air and in dry ice from Florida were analyzed and contained 1,420 mg/100 g. In field experiments, treatment of young fruits on the tree with 200 ppm gibberellic acid has brought about a marked increase in the ascorbic acid content of the mature fruits.

The ascorbic acid is not totally destroyed by heat, for the jelly may contain 499-1,900 mg/100 g. Of the total ascorbic acid in Barbados cherry juice, 0.18% is in the bound form. Other constituents include dextrose, levulose, and a little sucrose.

Harmful Effects

Physicians in Curacao report that children often require treatment for intestinal inflammation and obstruction caused by eating quantities of the entire fruits, including seeds, from the wild Barbados cherries which abound on the island.

People who pick Barbados cherries without gloves and long sleeves may suffer skin irritation from contact with the minute stinging hairs on the leaves and petioles.

Other Uses

Bark: The bark of the tree contains 20-25% tannin and has been utilized in the leather industry.

Wood: The wood is surprisingly hard and heavy. Trials have demonstrated that it refuses to ignite even when treated with flammable fluid unless perfectly dry.

Medicinal Uses: The fruits are considered beneficial to patients with liver ailments, diarrhea and dysentery, as well as those with coughs or colds. The juice may be gargled to relieve sore throat. (hort.purdue.edu)