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Jaboticaba Myrciaria cauliflora Purple fruit, closely resmbling the grape, and having somewhat
of a grape-like flavor. Pulp is white, juicy, and sweet. |
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Uses |
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The whole fruit is consumed fresh. The skin is a bit thicker than the grape but can be eaten, although it contains tannin which can be toxic in very large amounts. |
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Plant Cultivation |
| A slow growing, small tree, usually only to 10-25ft high, though sometimes
up 40ft. Jaboticaba's adapt well to both tropical and subtropical climates,
surviving temperatures as low as 22-27F even when young. Plant in full
sun or part shade, well drained slightly acidic soil and water around
the year. Do not flood. Roots are shallow so even the top layer of soil
should be moistened. Propagation: By seed, which develop relatively true to their parent but grow slowly, taking up to 8-15 years to fruit. Grafting is also successfull, and can produce fruit in 3 years. |
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Origin and Distribution |
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Native to the Minas Gerais region of Brazil, and spreading into Bolivia, Paraguay, and Northern Argentina. |
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