Jabuticaba
Plinia cauliflora — Myrtaceae
Italiano: Jabuticaba
Description
Jabuticaba (Plinia cauliflora) belongs to the Myrtaceae family and is native to SouthAmerica. It thrives in Atlantic forest, Cerrado edges environments across regions including SouthAmerica. Botanically, Jabuticaba is unique Brazilian tree that fruits directly on the trunk and branches (cauliflory). Purple grape-like berries.. The edible parts include Fruits. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during November, October and September. Nutritionally, Jabuticaba stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Jabuticaba offers a Grape-like, sweet-tart, tannic skin flavor profile. Pluck berries directly from trunk when dark purple. Common culinary applications include Fresh eating, Jams, Wine, Liqueurs, Jellies. Popular preparations include Eat fresh from the tree; make jabuticaba wine. For storage, refrigerate fresh parts. Safety note: Short shelf life; ferments within days. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Eat fresh from the tree; make jabuticaba wine
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Jams, Wine, Liqueurs, Jellies Storage: Refrigerate fresh parts
Recipes
- Eat fresh from the tree; make jabuticaba wine
