The Jabuticaba is a fruit tree of the Myrtaceae family that grows in the states of Minas Gerais, Espírito Santo and San Paolo in southeastern Brazil. The tree is cultivated for its black-purple fruits and white pulp, they can be eaten raw or used for jams and drinks (simple juice or wine). Other names commonly used to refer to this type of plants are Jabotica, Jabuticabeira, Guaperu, Guapuru, Hivapuru, Sabará and Ybapuru.
The fruits, of 3-4 cm, with one or more seeds (up to four), grow directly on the main trunk and on the branches of the plant, giving a characteristic appearance to the tree. The peel is thick, purple or green, astringent and covers a sweet, white or rosacea, gelatinous pulp. The fruits, very common in Brazilian markets, are eaten above all fresh; their popularity can be compared to that of grapes. However, they are not long lasting: without acidity they can ferment already 3 or 4 days after harvest, so they are often used for jams, tarts, and given the ease of fermenting, for wines and liqueurs; for the same reason it does not affect large retailers, and is consumed in cultivation areas.
Various substances, powerful antioxidants and anti-inflammatories have been isolated from the fruit. One of these, jaboticabina, is found only in this fruit.
Traditionally, the skin is used to prepare an astringent decoction, for the common anti-inflammatory uses of such a product (hemoptysis, diarrhea, and for gargling in the case of tonsillitis).
The cultivation of the Jabuticaba is quite easy: it requires a mild climate, well-drained soil and summer irrigations.
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