Monday, April 17, 2017
Jaboticaba - 'plinia (myrciaria) cauliflora' - fam: Myrtaceae
The Jaboticaba, (or Jabuticaba), fruit tree, has a habit of producing the fruit directly on the trunk. so making this a visually, striking tree. The black fruit has an edible skin, thin, but tough. The texture is similar to a grape, with a sweet and aromatic flavour. Jaboticaba’s are perhaps the most popular native fruit-bearers of Brazil. They have been cultivated since pre-Columbian times throughout Brazil. 1
Fruit is mature 30 days after flowering. A mature tree will produce fruit 5 to 6 times a year. Grape-like in appearance but with a thicker and tougher maroon-purple to black skin. It ranges from a ½ to 1¼ inch in diameter. The whitish gelatinous pulp contains 1 to 4 seeds and has a pleasant grape-like flavour. The skin has a slightly turpentine, but not unpleasant flavour 2.
Choose fruit, which is full and not shrivelled or too soft. Can be frozen whole. Fresh fruit is delicious eaten out-of-hand and can be made into jellies, jams and wine. The skin is high in tannin and can be bitter, however, it contributes to the deep red colour of jams, jellies, and wines. Frozen fruit can be used as a garnish in fruit salads. By squeezing the fruit between the thumb and forefinger, you can cause the skin to split, and the fruit to slip into your mouth. The skin contains tannin and it is recommended to avoid ingesting it in large quantities. The fruit can be made into jelly, marmalade and wine 2.
A favourite with Bonsai adepts, it is a versatile small tree with decorative coppery foliage that practically ensures success as an ornamental specimen tree, or superb hedge 3.
> REFERENCES: Wikipedia 1 - Australian Tropical Foods 2 - Wigert's Bonsai 3