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Eugenia punicifolia is a strongly branched shrub or small tree from wet tropical South America and Cuba, reaching up to 8 m, valued for its edible scarlet fruits. It is grown mainly for its fruit in warm, humid climates.
Eugenia punicifolia is a species of plant in the family Myrtaceae. It is found in Bolivia, Argentina, Brazil, Colombia, Cuba, French Guiana, Guyana, Paraguay, Peru, Suriname, and Venezuela.
The fruits are consumed fresh or used to make juices, ice creams, and jellies. The leaves and bark are used in traditional medicine to treat wounds, diabetes, and fevers. Research has demonstrated that the plant possesses anti-inflammatory, gastroprotective, pain-relieving, blood sugar-lowering, blood pressure-reducing, antioxidant, and antifungal properties.
Eugenia abbreviata · Eugenia aboukirensis · Eugenia aceitillo · Eugenia acrisepala · Eugenia acunae · Eugenia acutissima · Eugenia albida · Eugenia amoena · Eugenia amplifolia · Very Fine Leafed Cherry · Eugenia arianae · White stopper
Text excerpted from the Wikipedia article Eugenia punicifolia by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
