Pink pepper ranks among our favorite foraging finds. Last year we discovered one variety and just recently we found a second type of pink pepper…
Pictured above are berries and leaves from the Brazilian peppertree (Schinus terebinthifolius), originally native to South America and now found as an ornamental shrub (and invasive species) in California, Texas, and Florida.
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.)
More information:
• Brazilian peppertree, from USDA
Related: What's The Deal With Green, Black, White, and Pink Peppercorns?
(Image: Emily Ho)
10 Low-Budget Pantry Items Everyone Should Have
Recipe: Spring Fruit and Nut Tabouli
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Monterey Pitcher fr...
The Ultimate Used Furniture Cleaning Kit
Ana Creates a Community at Home
So jealous. I wish that grew in my region.
Where do you draw your knowlege of foraging from? I've been wanting to explore the idea more but don't trust myself beyond safely identifying wild strawberries, fennel and watercress.
The only instruction I've found is a two hour class in the bay area conducted at parks.
@morganong try this:
http://www.greenjoyment.com/top-7-resources-for-learning-to-safely-forage-for-wild-food
Also try your local mycology society because, while they generally offer mushroom hunting outings in season, the leader usually knows quite a bit about foraging in general for the area (they're great resources to know).
I came across the California pepper tree on vacation in December and was so excited to bring foraged pepper home, but later read that they are inedible. Now I wish I had brought it home.