Solanum paniculatum L.
A mixture of jurubeba juice, red wine and herbal extracts is the most well-known use for this fruit, sold bottled in botecos and street markets throughout Brazil. But this pea-like fruit, classified as a non-conventional vegetable by the Brazilian Ministry of Agriculture, Livestock and Food Supply, has a wider use in the kitchen. Before it can be used as an ingredient, it has to be pickled, to lessen its bitterness. Then, it can be added to rice recipes, braised food and to season dishes. Jurubeba is also listed at the Brazilian Pharmacopoeia, a list published by Anvisa (Brazilian Health Surveillance Agency), as a natural remedy to treat anemia and protect the liver. The plant can be found throughout the country, mostly in the North and Northeast regions, especially in May.
