Ok, if you live in any of the tree’s native habitat areas in South America, the Jaboticaba and its fruit may not be so unusual to you. But for the rest of us, the tree is a sight to behold:
The Jaboticaba (Plinia cauliflora, aka Jaboticabeira, aka Brazilian Grape Tree) is a showstopper because it exhibits an unusual botanical trait, ie, its fragrant white flowers and sweet/tangy fruits grow directly on the trunk of the tree, rather than from new growth or shoots. In botanical terms, this is called cauliflory; hence the “cauliflora” part of the Jaboticaba’s Latin name. (“Plinia” refers to a genus of flowering plants in the myrtle family, Myrtaceae, to which the Jaboticaba belongs.) Other cauliflory plants include Durian, Cacao, Jackfruit, Papaya, and the lesser-known Cannonball Tree — which, though they all share this same botanical trait of cauliflory, are not actually related to the Jaboticaba.
Cauliflory is most common in tropical areas; in the United States, the Jaboticaba can be grown in Zones 9-11. Botanists believe cauliflory evolved for a couple reasons: 1) accessibility: insects and fruit-eating animals that can’t easily get to the highest parts of trees can access the flowers and fruits on the lower parts of the trunk of a cauliflory plant, thus helping ensure the tree’s reproduction via cross-pollination and seed dispersal. Another reason for cauliflory may be due to 2) structural support: the trunks and main stems can more easily bear the weight of heavy fruits like Durians, Jackfruits, and Papayas.
Though Jaboticabas are very slow growing, once they reach maturity, they can produce up to 100 pounds of berries, which look like very large grapes and come in different varieties and colors (purply-black, red, and white). The skins are a bit thick and tannic; some people eat the berries skin and all for a nice “pop,” while others squeeze the juicy pulp into their mouths and discard the skin. The pulp is translucent and jelly-like, with a few seeds. It looks a little like the inside of a lychee or blueberry. Depending on the “jabo” variety, the berries are said to taste like Muscadine grapes, blueberries, and/or lychees — or a combo of all those flavors — with slight acidic undertones. Jaboticaba berries are also quite nutritious; they contain lots of Vitamin C and other antioxidants, as well as amino acids and nutrients such as calcium, phosphorus, and iron.
In addition to being eaten fresh, the Jaboticaba fruits can be made into juice, syrup, jam, and other usually sweet concoctions. The important thing is to use the fruit quickly after picking it, as it has a very short shelf life (which explains why those of us who cannot grow this tree also cannot find the fruit in our local supermarkets).
Recipes:
Jaboticaba Juice (video)
Jaboticaba Syrup
Jaboticaba Liqueur
Jaboticaba Jam w/Pectin
Jaboticaba Jam w/o Pectin
Jaboticaba Sorbet
Jaboticaba Cheesecake
Jaboticaba Sparkling Wine
Perennial Pastimes 
Leave a comment