Peanut butter Fruit

Bunchosia glandulifera, commonly recognized as the peanut butter fruit, represents a flowering plant species within the acerola family, Malpighiaceae. It hails from Central America and South America. This plant produces small orange-red fruits with a sticky and dense pulp, imparting a flavor and scent reminiscent of peanut butter. Primarily consumed fresh, it also finds application in making jellies, jams, or preserves. In terms of appearance, the berries bear a resemblance to coffee, which in Brazil has led to its local moniker "caferana" or "falso guarana."

Bunchosia glandulifera has been introduced to U.S. horticulture under the name Bunchosia argentea and was subsequently distributed using this designation.

The leaves exhibit a gentle covering of fine hairs and display undulating margins. Bunchosia glandulifera thrives as an evergreen shrub or a smaller tree, typically achieving a height of around 7–8 meters. When cultivated, the tree ideally attains a diameter of 6 meters (20 feet), although it can be pruned to maintain a more compact size. Its bark takes on a grayish-brown hue, with a texture ranging from smooth to mildly rough or nodular. The trunk possesses rubber properties.[3] This tree exhibits rapid growth and possesses a degree of tolerance to frost.

Although initially mistaken for Bunchosia argentea, Bunchosia glandulifera can be easily differentiated based on distinctions in its leaves. It's important to note that Bunchosia argentea has not been subject to cultivation.[4][5]

The fruits, elliptical in shape, boast an almost smooth texture with a slight hairiness. They are colored in shades of orange to red and sport brief tips, encompassing a delicate, somewhat elastic skin. Each fruit measures approximately 2–3.5 centimeters in length and contains either one or mainly two distinct, light brownish, elliptical seeds, about 1–1.5 centimeters long, somewhat flattened on one side, and relatively smooth and hard. The pulp within is red, adhesive, slightly juicy, and sweet. Harvesting can occur when the fruits are not fully ripe, while they're still orange, and then they can be left to mature for about two days to turn red and attain a soft consistency.