Pitanga

The resin note needs sweetness or it reads as a fault rather than a flavour.

Sharpening a resinous acid pushes it toward citrus and away from pine cleaner.

Dairy fat traps the terpenes; the ice cream tastes of the fruit and not the tree.

Molasses sugar under resin; the two meet somewhere near a very old cocktail bitters.

Lactone fat rounds the pine edge and keeps the acid from cutting straight through.

Two resins from opposite hemispheres; together they stop sounding like an accident.

The botanicals were already halfway there. The fruit is a native replacement for the peel.

Pinene on pinene; the herb makes the fruit read as savoury within one bite.

Resinous tart fruit against rendered fat; it does the job orange does, but green.

Lactic chalk under resin and acid; the jam belongs on a board, not a pudding.

Cocoa handles resin better than anything; the bar tastes like it was aged in wood.

Oily fish and pine acid; a Brazilian answer to gooseberry with mackerel.

Resinous red cherry over bland wet curd. The fruit is too strange to sit beside anything louder.