This native shrub or small tree is Bread and Cheese, Pithecellobium unguis-cati. It belongs to the legume family, Fabaceae, and occurs naturally throughout much of the Caribbean, as well as parts of Florida, Mexico, Central America and northern South America.

The foliage is made up of small paired leaflets, giving the branches a light, delicate appearance. At the base of the leaves, you may notice short, curved spines. These are reflected in the scientific name unguis-cati, which means “cat’s claw.”

The flowers are small, pale and clustered into rounded heads. Their long stamens give each flower cluster a soft, powder-puff appearance. Although they are not large, the flowers may be fragrant and attract bees and other insects.

After flowering, the tree produces flattened, curved seed pods. As the pods mature, they often twist open, exposing shiny black seeds partly surrounded by vivid red or orange tissue called an aril. The contrast between the dark seeds and bright arils makes the fruit one of the plant’s most noticeable features.

The unusual common name “Bread and Cheese” is traditionally associated with that fleshy material around the seeds, which has been eaten by children in parts of the Caribbean. However, visitors should never sample plants in a botanical garden unless staff have specifically confirmed that it is safe to do so.

Bread and Cheese is well adapted to dry tropical and coastal conditions. It can tolerate intense sun, seasonal drought, wind and salty air, making it a useful component of native scrub and woodland.

Its dense, thorny branching provides shelter and nesting habitat, while its flowers and fruits support insects, birds and other wildlife. Birds that feed on the fruit also help disperse the seeds.