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Tree Description: The jaboticaba forms a small bushy tree that has multiple ornate stems. The fruit are grape-like, with a thick skin and melting pulp. They are eaten as fresh fruit, in jams and in wine. They can be frozen whole, to enjoy throughout the year. Because the fruit occurs on the old growth, it is best never to prune them. They are especially cold, hardy plants, and they like a lot of water. Avg. Height x Width: 18' x 12'. Season: Winter, spring & throughout the year. Damage Temp: 25 - 27 F.
Scientific Name: Myrciaria cauliflora
Common Name: Jaboticaba
Distribution: The jaboticaba is native to the coastal forests and hilly regions of southern Brazil. It is also present in adjacent countries of Bolivia, Paraguay, Uruguay, and northern Argentina.
History: All four of the jaboticaba species are native to the Minas Gerais region of Brazil. Some are also indigenous to other parts of Brazil, as well as areas in Bolivia, Paraguay, northeastern Argentina, Uruguay and Peru. In Brazil jaboticabas are cultivated from the southern city of Rio Grande to Bahia, and from the seacoast to Goyaz and Matto Grosso in the west. It was introduced into California (at Santa Barbara) about 1904.
Importance: They contain a greater amount of antioxidants than common berries like blueberries, grapes and even acai. They also contain vitamins C and E, calcium, iron, potassium and phosphorus, as well as anti-inflammatory properties.