3 mins read



Jabuticaba (Plinia cauliflora) is a unique and fascinating fruit native to Brazil, captivating the hearts of many with its peculiar appearance and flavor. Also known as the “Brazilian grape tree,” this fruit grows directly on the trunk and branches of the tree, making it a standout among other fruits. In this article, we will delve into the world of Jabuticaba, exploring its etymology, description, taxonomy, cultivars, distribution, cultivation, production, uses, phytochemistry, flavor, toxicity, nutrition, and cultural significance.


The name “Jabuticaba” comes from the Tupi language, spoken by the indigenous people of Brazil. “Jabuti” means “tortoise,” and “caba” means “place,” referring to the fruit’s habit of growing on the trunk and branches of the tree, resembling a tortoise shell.


Jabuticaba is a small, round or oval-shaped fruit with a thick, purple skin and a soft, white or pinkish pulp. The fruit grows in clusters, directly on the trunk and branches of the tree, which can reach up to 15 meters in height. The leaves are elliptical and dark green, with a leathery texture. The fruit’s unique growth habit and appearance make it a popular ornamental plant.

Taxonomy and Cultivars

Jabuticaba belongs to the family Myrtaceae and is classified as Plinia cauliflora. There are several cultivars, including:

Red JabuticabaDeep purple skin and pink pulp
White JabuticabaWhite skin and white pulp
Yellow JabuticabaYellow skin and white pulp
SabaráLarge fruit with a sweet and slightly acidic taste

Distribution and Habitat

Jabuticaba is native to the southeastern regions of Brazil, particularly in the states of Minas Gerais, São Paulo, and Rio de Janeiro. It thrives in tropical and subtropical climates, preferring well-drained soil and partial shade.


Jabuticaba trees are relatively easy to cultivate, requiring minimal maintenance. They can be grown from seed or propagated through cuttings. Regular pruning is necessary to maintain the tree’s shape and encourage fruiting.

Production and Uses

Jabuticaba is a popular fruit in Brazil, consumed fresh or used in jams, preserves, and desserts. The fruit is rich in antioxidants and has potential medicinal properties. The wood of the tree is also valued for furniture-making and other wood products.


Jabuticaba contains various bioactive compounds, including:

AnthocyaninsPowerful antioxidants responsible for the fruit’s purple color
FlavonoidsAntioxidants with anti-inflammatory properties
Phenolic acidsAntimicrobial and antifungal agents


Jabuticaba’s flavor is often described as a combination of strawberry, guava, and pineapple, with a sweet and slightly acidic taste.


The fruit and leaves of Jabuticaba contain toxic compounds, including cyanogenic glycosides, which can release cyanide, a toxic substance. However, the fruit is safe for consumption in moderation.


Jabuticaba is a nutrient-rich fruit, providing:

NutrientAmount (per 100g)
Vitamin C20mg
AntioxidantsHigh amount


Jabuticaba holds significant cultural value in Brazil, featuring in local folklore and festivals. The fruit is often depicted in art and literature, symbolizing abundance and fertility.


Jabuticaba is a remarkable fruit, offering a unique combination of flavor, nutrition, and cultural significance. Its potential uses in medicine, food, and ornamental horticulture make it a valuable resource for sustainable development. As we continue to explore the wonders of Jabuticaba, we must also prioritize conservation and responsible cultivation to ensure the long-term preservation of this incredible fruit.


  • “Jabuticaba is a fruit that combines the exotic with the familiar, a true marvel of nature.” – Brazilian chef and food writer, Maria Lucia
  • “The flavor of Jabuticaba is like a symphony of tropical fruits, a true delight for the senses.” – Food critic and journalist, Paulo Machado


NutrientAmount (per 100g)
Vitamin C20