Jabuticaba is one of my favorite fruits, the crunchy sound it makes when you bite into it, and its sweet pulp are incomparable to any other fruit I tasted before.
Jabuticaba (Myrciaria cauliflora) is pronounced [ʒabutʃiˈkabɐ]. It is also called Brazilian Grape Tree, Jaboticaba, Jabotica, Guaperu, Guapuru, Hivapuru, Sabará and Ybapuru. The fruits stick out on the trunk and branches of the Jabuticabeira (jabuticaba tree), and belongs to the Myrtaceae family.
It is native to Brazil and its fruits flourish usually once a year.
The name jabuticaba, derives from the indigenous tribe Tupi word Jabuti – which means tortoise + Caba – which means place, due to the fruit’s resemblance to tortoises.
Jabuticaba is usually eaten raw, and it has a sweet pulp. Its seeds can be swallowed, but some people like to suck its pulp and remove the seeds. It is usually used to make jams, sauces, liquor and wine.
Jabuticaba has many nutritional properties such as iron, vitamin C, phosphorus, niacin, pectin and anthocyanin. It has also been used as astringent, in skins treatment for hemoptysis, asthma, diarrhea, and gargled for chronic inflammation of the tonsils and throat.
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Here is a picture of the Jabuticabeira – the Jabuticaba tree – that I found on Wikipedia, the photographer is Bruno.karklis
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