It's often possible to salvage some resinous-tasting pitangas (Eugenia uniflora). The trick is to let them get full ripe so that if you just touch them they fall off the bush right into your hand, and then collect them in a bowl and leave them, covered, in the 'fridge overnight. This has the effect of helping to dissapate the resinousness aspect of the fruit.
This will work on some but not all pitangas (Eugenia uniflora), depending, of course, upon how strong the resinousness in a particular cultivar may be. This is primarily useful for the red-fruited ones. It can be less so for the dark/black-fruited ones which can tend to be less (or not) resinous tasting than the red-fruited ones.
Might be worth a try for our TFF members to see whether their red-fruited variety loses the resinous taste by allowing them to sit in the 'fridge overnight.
[Now this has me wondering whether giving them an overnighting in the 'fridge would work with pitangatubas (Eugenia selloi) which have fairly tart fruit but which might sweeten up slightly after chilling them.]
OK — HTH
Paul M.
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