Jabuticaba

What it is

Jabuticaba is a shared name for several closely related fruits, including Plinia cauliflora. Most are about 1.6–4 cm (⅝–1½ in) across, with a tough, glossy skin around white or pink-tinged, translucent pulp. The skin tastes slightly acid, the pulp sweet and grapelike, and the pulp clings firmly to one to five seeds.

Where it comes from

Plinia cauliflora is native to the hills around Rio de Janeiro and Minas Gerais in Brazil, and to parts of Bolivia, Paraguay and northeastern Argentina. In Brazil, jabuticabas grow in parks and gardens throughout Rio de Janeiro and in small orchards all around Minas Gerais.

The tree reached California around 1904. Today it grows in Florida and Hawaiʻi, where growers usually plant it among coffee, macadamia or other fruit trees.

How it's eaten where it grows

In South America, jabuticabas are mostly eaten fresh: squeeze one between thumb and forefinger and the skin splits, letting the pulp slip into your mouth. In Brazil, licor de jabuticaba layers fruit and sugar in a jar, tops it with cachaça and rests at least 15 days before it is strained.

In Hawaiʻi, jabuticaba reaches the dessert kitchen too. A Kailua Candy Company mousse whisks warm fruit puree and white rum into melted dark chocolate, then folds in whipped egg whites and cream.

How it's grown

Jabuticaba grows slowly. A seedling commonly takes eight to ten years to bear fruit; grafted trees can start within a few years. The tree likes rich, moist soil that drains well, in sun or partial shade. It can also grow in a container. White flowers and then fruit emerge along the trunk and branches.

When and where you'll find it

In Florida, the main harvest usually runs from February through May. In Hawaiʻi, groceries sell fresh jabuticabas in small plastic bags or clamshells, and farmers’ markets in small clamshells of about 15 fruits. Ripe fruit has full colour and feels a little soft. It keeps only one or two days at room temperature, or three to four in the fridge.

Jelly is another way to find it beyond an orchard visit. Miami Fruit makes small batches from South Florida-grown jabuticaba juice and offers them through its online shop.