Eugenia campininha

Straight out of the Tupi Guarani lexicon, "Cabamixá" translates to “grass that produces fruit that tightens the tongue,” an ode to its tongue-tingling, acidic fruit! Also known as Perinha do Campo, Pêra do Campo, or Cabacinha, this gem’s scientific name—Eugenia campininha—pays homage to Campina do Monte Alegre, SP, where it was first spotted in 2000. A newcomer to the botanical hall of fame, it was officially recognized as a new species in 2023 thanks to the dedication of Helton JT Muniz and a stellar team of experts. 

This shrub hails from the fields and savannas of São Paulo and is so rare it’s only been recorded in three locations! It grows as clumps up to 60 cm or stretches to a petite tree height of 3.5 m in fertile soil. Adorned with reddish-brown bark, velvety greyish hairs on young shoots, and papery lance-shaped leaves, it’s a visual treat. When in bloom, it boasts delicate white flowers that give way to fragrant, sweet-and-sour, pear-shaped fruits—a true delight for your taste buds!

This hardy plant resists frosts down to -4°C, tolerates droughts up to 5 months, and thrives at altitudes of 450–960 m.

Cabamixá fruits are a culinary dream—perfect for eating fresh or transforming into juices, sparkling wines, ice creams, cakes, and jams. Beyond its tasty offerings, it’s a superstar for restoring savannah ecosystems and enhancing fruit collections in orchards or pots.

This plant is a true masterpiece of resilience, rarity, and flavor—a must-have for gardeners, eco-enthusiasts, and foodies alike! 

If you like Eugenia campininha, you might also like Eugenia cerasiflora or Eugenia caipora