Jabuticaba

What Is Jabuticaba?

Jabuticaba (Plinia cauliflora) is a Brazilian fruit with a grape-like, purple-black skin. Its most striking feature is that the fruit grows not on branches but directly along the trunk and thick limbs of the tree, in clusters.

Beneath its thick, slightly astringent skin lies a white-pinkish, jelly-like, sweet-tart flesh containing a few small seeds. It is eaten fresh, and is also made into jam, jelly, juice, and fermented drinks.

Nutritional Values of Jabuticaba

Like other juicy tropical fruits, jabuticaba provides roughly 58 kcal of energy per 100 g, making it low-to-moderate calorie; it is a source of vitamin C and fibre, and its dark skin contains plant compounds. Values are approximated from a similar fruit profile.

What Are the Benefits of Jabuticaba?

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

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

How to Choose Jabuticaba?

Good jabuticaba has dark, glossy, taut, and slightly springy skin. Wrinkled, cracked, or fermented-smelling specimens have lost their freshness; since the fruit spoils very quickly, it should be eaten fresh.

• The skin should be dark, glossy, and taut
• It should be springy under light pressure
• Cracked and fermented specimens should not be chosen

How to Store Jabuticaba?

Jabuticaba has a very short shelf life once picked; it spoils within a few days at room temperature. Refrigeration extends its life somewhat, but the best options are eating it fresh or quickly turning it into jam, juice, and similar products.

Using Jabuticaba in the Kitchen

Jabuticaba is eaten most often fresh, by squeezing the skin and sucking out the jelly-like flesh; it is also used to make jam, jelly, syrup, liqueur, and juice. Its dark skin gives drinks an intense colour and an astringent depth.

How Is Jabuticaba Eaten?

When the fruit is gently squeezed between the fingers, the skin cracks and the sweet, jelly-like flesh is taken into the mouth; the skin and seeds are usually discarded, though those who wish can also chew the skin.

Frequently Asked Questions

Why does jabuticaba grow on the tree's trunk?

This fruit has a trait called “cauliflory”; its flowers and fruit form not at branch tips but directly on the trunk and main limbs.

What does jabuticaba taste like?

It has a sweet-tart, grape-like taste; its jelly-like flesh is sweet, while its thick skin is astringent.

Why is fresh jabuticaba rarely found for sale?

Since it spoils very quickly once picked, it is difficult to transport long distances; that's why it is mostly found fresh in the regions where it grows, and processed elsewhere.