Besides the different leaf shape, the Brazilian "peppercorns" we foraged in Southern California were a bit smaller and sweeter than the Peruvian ones we've found. We plan to use them them in recipes like Pink Pepper Goat Cheese Spread, Pink Pepper Marinated Olives, and sprinkled on top of shortbread.
How do you like to use pink pepper? Have you seen the Brazilian or Peruvian trees in your area?
(Note: We have read that some people are allergic to the fruit and/or leaves. As with anything, pay attention to your body's reactions when foraging and eating.)
• Brazilian peppertree, from USDA
(Image: Emily Ho)