Jabuticaba

Plinia cauliflora, the Brazilian grapetree, jaboticaba or jabuticaba, is a tree in the family Myrtaceae, native to the states of Minas Gerais, Goiás and São Paulo in Brazil. Related species in the genus Myrciaria, often referred to by the same common names, are native to Brazil, Argentina, Paraguay, Peru and Bolivia. The tree is known for its purplish-black, white-pulped fruits which grow directly on the trunk; they can be eaten raw or be used to make jellies, jams, juice or wine.

Description

Plant

The tree is a slow-growing evergreen that can reach a height of 15 meters if not pruned. The leaves are salmon-pink when young, turning green as they mature.

The tree prefers moist, rich, lightly acidic soil. It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as it is tended and irrigated. Its flowers are white and grow directly from its trunk in a cauliflorous habit. In its native habitat Jaboticabas may flower and fruit 5-6 times throughout the year. Jabuticaba are tropical to subtropical plants and can tolerate mild, brief frosts, not below 26°F (-3°C).

The tree has a compact, fibrous root system, that makes it suitable for growing in pots or transplanting.

Fruit

The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species. Jabuticaba seeds are recalcitrant and they become unviable within 10 days when stored at room temperature.

In Brazil, the fruit of several related species, namely Myrciaria tenella and Myrciaria trunciflora, share the same common name.

Uses

Culinary

Common in Brazilian markets, jabuticabas are largely eaten fresh. Fruit may begin to ferment 3 to 4 days after harvest, so it is often used to make jams, tarts, strong wines, and liqueurs. Due to the short shelf-life, fresh jabuticaba fruit is rare in markets outside areas of cultivation.

The fruit has been compared to Muscadine grapes, and in Japan the flavor of jabuticaba has been described as similar to that of Kyoho grapes.

Bonsai

Their slow growth and small size when immature make jabuticabas popular as bonsai or container ornamental plants in temperate regions. It is a widely used bonsai species in Taiwan and parts of the Caribbean.