Jabuticaba – The brazilian grape tree.
The tree prefers moist, rich, lightly acidic soil. Its flowers are white and grow directly from its trunk in a cauliflorous habit. In its native habitat Jaboticabas may flower and fruit 5-6 times throughout the year. Jabuticaba are tropical to subtropical plants and can tolerate mild, brief frosts, not below 26 .The tree is a slow-growing evergreen that can reach a height of 15 meters if not pruned. The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter.
The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species. Common in Brazilian markets, largely eaten fresh; popularity has been likened to that of grapes in the United States. Used to make jams, tarts, strong wines, and liqueurs.
Used as a treatment for hemoptysis, asthma, diarrhoea, and gargled for chronic inflammation of the tonsils.
Escarlate Jabuticaba – This variety was is said to be a hybrid of Plinia cauliflora x aureana (red jaboticaba) x Plinia aureana. One of the most delicious, precocious, and productive varieties. Fruiting in about 3-5yrs.
•Reduces the effect of asthma
•Improves hair health
•Prevents cardiovascular diseases
•High nutrient content
•Natural remedy for diarrhea
•Helps with digestion