Jabuticaba

What Is Jabuticaba?

Jabuticaba (Plinia cauliflora) is a Brazilian fruit with grape-like, purple-black skin. Its most distinctive feature is that the fruits grow in clusters directly along the tree trunk and thick branches, rather than on the branch tips.

Under the thick, slightly astringent skin is white-to-pink, jelly-like flesh that tastes sweet-tart and contains a few small seeds. The fruit is eaten fresh or made into jam, jelly, juice, and fermented drinks.

Jabuticaba Nutrition Facts

Like juicy tropical fruits, jabuticaba is low to moderate in calories, with about 58 kcal per 100 g. It is a source of vitamin C and fiber, and its dark skin contains plant compounds. Values are estimates based on a similar fruit profile.

What Are the Benefits of Jabuticaba?

With its water, vitamin C, and fiber, jabuticaba can be part of a balanced, fruit-rich diet.

This is general information: jabuticaba is a food, not a substitute for medical treatment.

How to Choose Jabuticaba

Choose jabuticaba with dark, glossy, taut skin that gives slightly under gentle pressure. Wrinkled, cracked, or fermenting-smelling fruit has lost its freshness; jabuticaba spoils quickly, so it is best eaten fresh.

• The skin should be dark, glossy, and taut.
• It should give slightly under gentle pressure.
• Avoid cracked or fermented-smelling fruit.

How to Store Jabuticaba

Jabuticaba has a very short shelf life after picking and spoils within a few days at room temperature. Refrigeration extends its life somewhat, but it is best eaten fresh or quickly made into products such as jam or juice.

How to Use Jabuticaba in the Kitchen

Jabuticaba is most often eaten fresh by gently squeezing the skin and eating the jelly-like flesh. It is also used to make jam, jelly, syrup, liqueur, and juice. Its dark skin gives drinks a deep color and astringent complexity.

How to Eat Jabuticaba

Gently squeeze the fruit with your fingers to split the skin and bring the sweet, jelly-like flesh to your mouth. The skin and seeds are usually set aside, though the skin can also be chewed if desired.

Frequently Asked Questions

Why do jabuticaba fruits grow on the tree trunk?

This fruit exhibits a trait called cauliflory: its flowers and fruits form directly on the trunk and main branches, rather than at the ends of branches.

What does jabuticaba taste like?

It tastes sweet-tart and grape-like. The jelly-like flesh is sweet, while the thick skin is astringent.

Why is jabuticaba rarely sold fresh?

It spoils very quickly after picking, making it difficult to transport over long distances. It is therefore mostly sold fresh where it is grown and processed elsewhere.