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Jabuticaba

The Jabuticaba (Brazilian Grape Tree) is a fruit-bearing tree in the family

Myrtaceae native to Minas Gerais in southeastern Brazil grown for the

purple, grape-like fruits it produces. Other related species in the genus

Myrciaria, often referred to by the same common name, are native to Brazil,

Argentina, Paraguay and Bolivia. The fruit is purplish black with a white

pulp; it can be eaten raw or be used to make jellies and drinks (plain juice

or wine).

Description

The fruit tree (named jabuticabeira in Portuguese) has salmon-colored leaves

when they are young, turning green posteriorly. It is a very slow growing

tree which prefers moist, lightly acidic soils for best growth. It is widely

adaptable, however, and grows satisfactorily even on alkaline beach-sand

type soils, so long as they are tended and irrigated. Its flowers are white

and grow directly from its trunk in a cauliflorous habit. Naturally the tree

may flower and fruit only once or twice a year, but when continuously

irrigated it flowers frequently, and fresh fruit can be available year round

in tropical regions.

The fruit is 3-4 cm in diameter with one to four large seeds, borne directly

on the main trunks and branches of the plant, lending a distinctive

appearance to the fruiting tree. It has a thick, purple, astringent skin

that covers a sweet, white, or rosy pink gelatinous flesh. Common in

Brazilian markets, jaboticabas are largely eaten fresh; their popularity has

been likened to that of grapes in the US. Fresh fruit may begin to ferment 3

to 4 days after harvest, so they are often used to make jams, tarts, strong

wines, and liqueurs. Due to the extremely short shelf-life, fresh jaboticaba

fruit is very rare in markets outside of areas of cultivation.

Traditionally, an astringent decoction of the sun-dried skins has been used

as a treatment for hemoptysis, asthma, diarrhoea, and gargled for chronic

inflammation of the tonsils.

Leaves of Myrciaria cauliflora. Several potent antioxidant and

anti-inflammatory anti-cancer compounds have been isolated from the fruit.

One that is unique to the fruit is jaboticabin.

In Brazil the fruit of several species, namely M. jaboticaba (Vell.) O.Berg,

M. tenella (DC.) O.Berg, and M. trunciflora O.Berg, share the same common

name. While all jaboticaba species are subtropical, all can tolerate mild,

brief frosts, and some species may be marginally more cold-tolerant.

Commercial cultivation of the fruit in the Northern Hemisphere is more

restricted by extremely slow growth and the short shelf-life of fruit than

by temperature requirements. Grafted plants may bear fruit in 5 years; seed

grown trees may take 10 to 20 years to bear fruit, though their slow growth

and small size when immature make them popular as bonsai or container

ornamental plants in temperate regions. Jaboticabas are fairly adaptable to

various kinds of growing conditions, tolerating sand or rich topsoil. They

are intolerant of salty soils or salt spray. They are tolerant of mild

drought, though fruit production may be reduced, and irrigation will be

required in extended or severe droughts.

Cultural aspects

The name jaboticaba, derived from the Tupi word Jabuti (tortoise) + Caba

(place), meaning the place where you find tortoises, has its correct

spelling in Guarani as "Yvapuru", where yvameans fruit, and the onomatopoeic

word puru for the crunching sound the fruit produces when bitten.

The jaboticaba tree, which appears as a charge on the coat of arms of

Contagem, Minas Gerais, Brazil,[2] has become a widely used species in the

art of bonsai, particularly in Taiwanand parts of the Caribbean.

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