The seriguela is a fruit that attracts attention during the summer months in Campo Grande, Brazil, known for its abundance in gardens, parks, and urban areas. Typically ripe and ready for consumption between December and February, this fruit resembles cherry tomatoes but often goes unnoticed. What's intriguing is that the leaves of the seriguela plant are also edible and can be incorporated into various culinary recipes, providing both flavor and nutritional benefits.

According to Professor Bruna Paola Murino Rafacho from the Federal University of Mato Grosso do Sul (UFMS), the seriguela is particularly popular in Brazil's North and Northeast regions, consumed fresh or as juices, frozen pulps, ice creams, and jams. This vast knowledge about the fruit reveals a culinary heritage that goes beyond conventional consumption methods. The leaves, while often discarded, are noted for their versatility and nutritional value.

Both the fruit and the leaves of the seriguela are classified as Non-Conventional Edible Plants (PANC), a term that denotes edible plants that are not part of the average person's diet. The young leaves are especially rich in proteins, fibers, and essential minerals such as magnesium and potassium, highlighting the importance of recognizing and utilizing these underappreciated food sources in local cuisines and diets.