Jaboticaba/Brazilian Grape Tree/ Myrciaria cauliflora

It’s just so amazing how Mother Nature provides us with natural sources of edible fruits and plants. Just so remarkable how things like that happen; it’s really a mystery to me. Just take a look at this beautiful tree, Oh my lord, isn’t this a gorgeous tree? Definitely! That’s what I thought, when I saw this. I just wish I could get this fruit locally grown all year around here.

Myrciaria cauliflora is one of the most popular native fruit of Brazil. This is a slow-growing rather bushy tree up to 15 ft tall, often multi-stemmed with opposite small leaves. The larger trunks and branches have bark which peels off in small patches which is found to be very attractive. The tree is evergreen, but once or twice during the year it will shed large numbers of leaves generally corresponding to heavy rains. Small white flowers are produced along the larger trunks and branches (“cauliflora” means “flowers growing on trunk”). Fruit development is very rapid, usually taking only 20-25 days from flower to full maturity.

The fruit forms on the trunks on short stems, with 2-3 fruits sometimes in a cluster. When trees are in heavy fruit, you cannot see the branches for all the large numbers of dark purplish-black fruits that look like large grapes. They have a white pulp with several small seeds. The word “jaboticaba” is said to have been derived from the Tupi term, Jabotim, for turtle, and means “like turtle fat”, presumably referring to the fruit pulp.  An early “hearsay” account of the Jaboticabas of Brazil was published in Amsterdam in 1658. The Jaboticaba was introduced into California (at Santa Barbara) about 1904. A few of the trees were still living in 1912 but all were gone by 1939. In 1908, Brazil’s National Society of Agriculture sent to the United States Department of Agriculture plants of 3 varieties, ‘Coroa’, ‘Murta’, and ‘Paulista’. The first 2 died soon but ‘Paulista’ lived until 1917. A Dr. W. Hentz bought 6 small inarched plants in Rio Janeiro in 1911 and planted them in City Point, Brevard County, Florida. Only one, variety ‘Murta’, survived and he moved it to Winter Haven in 1918. It began fruiting in 1932 and continued to bear in great abundance.

Jaboticabas are mostly eaten out-of-hand in South America. The plant explorers, Dorsett, Shamel and Popenoe, wrote that children in Brazil spend hours “searching out and devouring the ripe fruits.” Boys swallow the seeds with the pulp, but, properly, the seeds should be discarded. The fruits are often used for making jelly and marmalade, with the addition of pectin. It has been recommended that the skin be removed from at least half the fruits to avoid a strong tannin flavor. In view of the undesirability of tannin in the diet, it would be better to peel most of them. The same should apply to the preparation of juice for beverage purposes, fresh or fermented. The aborigines made wine of the Jaboticabas, and wine is still made to a limited extent in Brazil. (Source: hort.purdue.edu)
So to you dear readers, here are two wonderful fabulous exceptional recipes.  Cin-Cin!

Puffs with Jaboticaba Jam
*from Marcelo Morgado*

Ingredients
½  teaspoon (tablespoons) butter
300 grams of puff pastry
Egg for brushing

 Jelly
1kg jaboticaba
Sugar
A glass of wine
1 / 2 juice of a lemon

Instructions
Dough

Open with a roll the dough on a floured area and cut into small squares. Spread a little jam Jabuticaba between them. Repeat this until you finish the ingredients. In the end, pass the beaten egg over each piece. Grease a baking dish with butter, flour and pass the squares. Bake in moderate oven, preheated for about 35 minutes or until golden. Sprinkle with sugar and serve and, if desired, fill with more jelly.

Jelly
Place in a pan with Jabuticabas 2 inch of water and boil. Soon after strain and the same amount of liquid that place, add the sugar and boil it in another pot for about 60 minutes. Soon after the lemon and add the wine.

Jaboticaba Jam

Ingredients
1 kg Jaboticaba
700 grams sugar
Water in quantity enough to cover the Jabuticabas

Preparation
Place the fruit in a large saucepan, cover with water and simmer for about 40 minutes. When the fruits become shriveled and blackened liquid, strain without squeezing the jaboticaba. Replace the liquid in the pan, mix sugar with a wooden spoon until it falls apart completely and leave, uncovered, over low heat for about 20 minutes. Just go back to tinker with when the jelly is firm, with bubbles bursting, not to grab the pot.

About zoom50

“It’s amazing how people can get so excited about a rocket to the moon and not give a damn about smog, oil leaks, the devastation of the environment with pesticides, hunger, disease”
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10 Responses to Jaboticaba/Brazilian Grape Tree/ Myrciaria cauliflora

  1. kimkiminy says:

    They look delicious!

  2. akamonsoon says:

    Reading your blog has really been a learning experience. I feel like we are really limited here in the States to what fruits & veggies we have. Its really neat to read about all these different varieties.

    • zoom50 says:

      Thank you very much for taking the time to read my blog, Monsoon.🙂
      United States have a lot of different weather. So I guess that’s why we don’t have all those delicious and exotics fruits growing around us.🙂

  3. zoom50 says:

    Isn’t it great to have such wonderful childhood memories?
    Haven’t seen or eaten one of these but they look sooo yummy!
    I’ve heard from 2 different friends that you can find this fruit in Whole foods or Trader Joe’s. They have EVERYTHING. Good luck!

    Thanks for stopping by my blog and commenting!

  4. january H says:

    We live at 2,600 ft elevation on “the Big Island” of Hawai’i.
    We have been growing Jaboti caba for about 30 years.
    It is just how you describe it, fruiting a few times a year,
    as long as it gets enough rain or water. We always look forward to it!
    I am going to try making jam with it.
    Aloha~ january & Sam

  5. yanki says:

    Simply amazing. Thank for the details. Its sooo beautiful and unbelievable.

  6. stephen potgieter says:

    jam, do i remove the skin before i ccok or not?? I live in south africa in the lowveld and have a tree on my farm. Very nice fruit. Is it possible to make a colddrink from the fruit ??

    • john says:

      Hi Stephen,

      I Also live in the lowveld, in nelspruit. I would love to get my hands on some of the seeds for this tree, can you help me out please? I want to see if i can get one of them to grow. mail me please “jbuitendach1@gmail.com”

  7. Anonymous says:

    Astonishing!

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