Plant Database
Jaboticaba
Myrciaria cauliflora, Eugenia cauliflora
The Jaboticaba is a captivating and patient gardener's reward, famous for its extraordinary habit of bearing fruit directly on the trunk and mature branches. This slow-growing evergreen produces grape-like clusters of dark purple, thick-skinned berries that hide a sweet, translucent, and gelatinous flesh with a flavor akin to muscadine grape or lychee. While it can take several years to begin fruiting, its unique "cauliflory," exotic taste, and beautiful, peeling bark make it a prized and conversation-starting specimen for tropical and subtropical collections.
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Famous for its unique "cauliflory" growth—grape-like fruit clusters grow directly on the trunk and main branches.
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Sweet, gelatinous, white flesh with a complex flavor reminiscent of grape, lychee, and hints of spice.
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A very slow-growing, multi-trunked evergreen tree with attractive, peeling cinnamon-colored bark.
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Prefers acidic soil, consistent moisture, and is highly adaptable to container growing.
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Typically takes 5-8 years or more from seed to bear fruit; grafted trees fruit much sooner.
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In ideal climates, it can produce multiple crops per year.
Flavor Profile:
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Flavor: Sweet and aromatic, like a blend of grape, lychee, and a subtle resinous note.
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Texture: Gelatinous and melting, surrounding 1-4 small seeds, enclosed by a thick, tannic skin.
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Best Uses: Primarily eaten fresh out of hand (suck the pulp from the skin). Also made into excellent jams, jellies, wines, and liqueurs.