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Jabuticaba (Myrciaria cauliflora) fruits, mother´s home, Sao paulo. Brazilian native | by mauroguanandi
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Jabuticaba (Myrciaria cauliflora) fruits, mother´s home, Sao paulo. Brazilian native

colored leaves when they are young, turning green posteriorly. It is a very slow growing tree which prefers moist, lightly acidic soils for best growth. It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as they tended and irrigated. Its flowers are white and grow directly from its trunk in a cauliflorous habit. Naturally the tree may flower and fruit only once or twice a year, but when continuously irrigated it flowers frequently, and fresh fruit can be available year round in tropical regions.

 

The jabuticaba (Myrciaria cauliflora (Mart.) O.Berg. [Myrtaceae]) is a small tree native to the Minas Gerais region near Rio de Janeiro in southern Brazil 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, or rosy pink gelatinous flesh. Common in Brazilian markets, jaboticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs.

 

Several potent antioxidant and anti-inflammatory anti-cancer compounds have been isolated from the fruit.[1]

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Taken on February 28, 2009