Manila Cherry, also referred to as Macopa, yields vibrant, red or pink fruits. These slightly tart cherries are eaten fresh, used in jams, or cooked in desserts. Rich in antioxidants, they offer a refreshing taste and are prized for their nutritional benefits.Uses/Benefits Pitted and cooked down to make jam, chutney, and pie filling. Cooked and pureed they can be made into a sauce and served atop desserts or alongside meats. Pitted and halved fruits can be added to fruit tarts, muffins, and cakes, or as a topping for ice cream, yoghurt, and salads.