JABUTICABA ‘Plinia Cauliflora’

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.