A mid-sized to relatively large tree native to the Andes in Peru with finely pinnate foliage and long clusters of small, red fruit.
Red fruits are popularly used as a colorful alternative to peppercorns but also have a host of medicinal uses. The sweet flesh of the fruit was used by the Inca to make a nourishing drink. Germination: Seeds should be soaked in a glass of lukewarm water for 12 hours before being planted. Fill the seedling starter tray with well-draining potting soil. Water the soil in the tray until it is thoroughly moist and allow it to settle and all of the water to drain. Scatter the seeds evenly over the surface of the soil. Gently cover the seeds with around ¼ to ½ inch of soil. Water the soil well and allow it to drain. Place the seed tray in a warm greenhouse or near a window that receives direct sunlight. Watch the soil for signs of germination, small green sprouts emerging from the soil. Water the soil whenever it feels dry. Once the seedlings are 3 inches tall, they can be separated by pinching the sides of the seed pots to loosen the soil. Gently pull the seedlings apart from each other, and lift the root balls out of the dirt using a spoon. Plant the seedlings in individual pots ½ inch wider and deeper than the root balls and fill the pots with regular potting soil. Water the seedlings until the soil is completely moist and water again whenever the soil feels dry. Keep the seedlings in the same warm and sunny spot.