Jabuticaba - Myrciaria cauliflora. Jabuticaba, pronounced in five syllables just as it is spelled, is a member of the Myrtaceae (Myrtle) family and is known botanically as Eugenia cauliflora. ("Cauliflora" means that it flowers and bears fruit on the trunk, mature branches and exposed roots.) It is a relative of the guava and true myrtle. Its native range is from southern Brazil to southern California, southern Florida and Hawaii. The bark of the Jabuticaba is very smooth, creamy tan with a pinkish tint and patches of soft gray. Its habit of peeling off in curls as the trunk and branches expand is similar to the guava and crape myrtle. It is evergreen but sheds half its leaves each spring before new growth begins. The new leaves are pinkish but change to light to medium green. They are closely packed and are narrow and tapering. It blooms several times a year during warm months. The flower has delicate white petals with stamens and comes in clusters on the trunk, large branches and exposed roots. Its edible purple berries are globular shaped, 3/4" to 1 1/2" in diameter and a juicy pulp. The fruit grows directly from the hard wood of the tree and develops very quickly; from open flower to ripe fruit in about three weeks. It is good to eat fresh, in preserves or in ice cream. It thrives in partial shade but will tolerate full sun if kept well watered. Because it is native to a warm climate, it must be protected from freezing temperatures. Water adequately and frequently. Use as a bonsai or exotic house plant.
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