Oscar...
How do you like this description of Cambuca!
http://toptropicals.com/cgi-bin/store/tt_search.cgi
I found the description to be quite accurate, and most of the information quite good, except that the correct name should be Plinia edulis, not Marlierea edulis or Rubachia glomerata. (Thread subject heading also misspelled: Plinea.) One thing i notice about my trees is that every year the taste seems to improve and become more full flavored. Also the harvest last summer was outrageous! I wonder if this year will be the same or if the plant will be alternate bearing?
This link to the description works better:
http://toptropicals.com/catalog/uid/marlierea_edulis.htm Under the leathery, thin skin, there is a soft, grainless, juicy, orange-yellow, thick flesh, similar to Peaches in texture. It involves an incredibly delicious, translucent, melting, yellow pulp that encloses one two light purple seeds, easily separable from the pulp. Both, flesh and pulp, have a delicious, well balanced subacid to sweet flavor, resembling jaboticabas, grumichamas and pitombas, but without any trace of astringency or resinous aftertaste. Fully ripe cambucas are prized to eat out of hand. Cut around the middle of the fruit to reach its delicious, natural jelly like, internal pulp with a spoon. The external flesh may be used to make jams, marmalades and pies. Both are used to make juices and ice creams rich in flavor and color.