Some botanists divide this species into two, recognising Plinia jaboticaba (treated here as a synonym) as a distinct species[
Eugenia cauliflora (Mart.) DC.
Eugenia jaboticaba (Vell.) Kiaersk.
Myrcia jaboticaba (Vell.) Baill.
Myrciaria cauliflora (Mart.) O.Berg
Myrciaria jaboticaba (Vell.) O.Berg
Myrtus cauliflora Mart.
Myrtus jaboticaba Vell.
Plinia jaboticaba (Vell.) Kausel
Common Name: Jaboticaba
Jaboticaba is a very slow-growing ornamental evergreen shrub or small tree with a dense crown, that can grow from 3 - 10 metres tall[
]. It has one or more trunks and the branches emerge close to the ground and spread to give a dense, wide, round and symmetrical crown[
A highly esteemed fruit in Brazil, where the plant is often cultivated in domestic orchards[
]. The fruit is often found for sale in local markets[
S. America - eastern Brazil, Bolivia.
Not known in the wild
|Other Uses Rating||
|Cultivation Status||Cultivated, Ornamental
A plant of the tropics, where it is found at elevations up to 1,700 metres. It grows best in areas where annual daytime temperatures are within the range 22 - 28°c, but can tolerate 10 - 32°c[
]. When dormant, the plant can survive occasional short-lived temperatures down to about -3°c, but young growth can be severely damaged at -1°c[
]. It prefers a mean annual rainfall in the range 900 - 1,500mm, but tolerates 700 - 1,700mm[
Requires a sunny position[
]. Prefers a fertile, deep, well-drained, humus-rich, mildly-acid soil[
]. Tolerant of moderate levels of salt in the soil[
]. Plants have a high requirement for iron[
]. Prefers a pH in the range 5.5 - 7.5, tolerating 4.5 - 8[
Newly planted young trees are quite slow to establish and grow away[
Plants commence fruiting in about 6 - 10 years from seed and 4 years from layering[
In warm tropical and subtropical areas with light rainfall he plant can produce 5 or 6 crops each year[
The flowers and fruits are formed on the trunk and branches[
Plants have a compact, fibrous root system and transplant well[
There is at least one named form[
The fruit can be eaten raw, made into jellies, syrups and preserves or fermented into wine[
]. The purplish, grape-like fruit has a thick skin with a translucent, juicy pulp and a pleasant vinous flavour[
]. In both taste and appearance they are remarkably like some cultivars of the muscadine grape[
]. The fruit is rich in vitamin C[
]. The shining-black, globose fruit is up to 35mm in diameter[
]. The jam is marketed in Brazil as 'Brazilian Grape Jelly'[
The wood is straight-grained, average texture, moderately heavy, but susceptible to wood-eating organisms[
]. It is only used as a fuel and to make charcoal[
Seed - it has a short viability and so is best sown as soon as it is ripe. Sow in a semi-shaded position in a nursery seedbed. Germination rates can be 90% or more, with the seed sprouting within 20 - 35 days[
]. The seedlings grow quite slowly[
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