Hedonisia Hawaii Tropical Educational Botanical Farm
Plant Inventory: "Jabuticaba"

Name of Plant: Jabuticaba

Country of Origin: Brazil

Uses: Originally grown for the purple, grape-like fruits it produces. Traditionally, an astringent decoction of the sun-dried skins has been used as a treatment for hemoptysis, asthma, diarrhea, and gargled for chronic inflammation of the tonsils. 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, gelatinous flesh. Common in Brazilian markets, jaboticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US.

Growing Tips: The jaboticaba is a slow growing large shrub or small, bushy tree. It reaches a height of 10 - 15 feet in California and 12 - 45 feet in Brazil, depending on the species. The trees are profusely branched, beginning close to the ground and slanting upward and outward so that the dense, rounded crown may attain an ultimate spread as wide as it is tall. The thin, beige to reddish bark flakes off much like that of the guava. The jaboticaba makes an attractive landscape plant.

Harvest Time: Jaboticaba fruits are ready to harvest when they have developed a full color and are somewhat soft like a ripe grape. They are mostly eaten out-of-hand in South America. By squeezing the fruit between the thumb and forefinger, one can cause the skin to split and the pulp to slip into the mouth. The peeled fruits are often used for making jelly and marmalade, with the addition of pectin. Jaboticaba wine is made to a limited extent in Brazil.

Location on Property: Garden K