The Brazilian Grapetree in Bloom, São Caetano do Sul, SP, Brazil.

            Plinia cauliflora, the Brazilian grapetree, jaboticaba or jabuticaba, is a tree in the family Myrtaceae, native to Minas Gerais, Goiás and São Paulo states in Brazil. Related species in the genus Myrciaria, often referred to by the same common names, are native to Brazil, Argentina, Paraguay, Peru and Bolivia. The tree is known for its purplish-black, white-pulped fruits which grow directly on the trunk; they can be eaten raw or be used to make jellies, jams, juice or wine.

The tree is a slow-growing evergreen that can reach a height of 15 meters if not pruned. The leaves are salmon-pink when young, turning green as they mature.

The tree prefers moist, rich, lightly acidic soil. It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as they are tended and irrigated. Its flowers are white and grow directly from its trunk in a cauliflorous habit. In an uncultivated state, the tree may flower and fruit only once or twice a year. When continuously irrigated it flowers frequently, and fresh fruit can be available year-round in tropical regions.

The name jabuticaba, derived from the Tupi word jaboti/jabuti (tortoise) + caba (place), meaning the place where you find tortoises. The Guarani name is yvapurũ: yva means fruit and the onomatopoeic word purũ describes the crunching sound the fruit produces when bitten. The jabuticaba tree, which appears as a charge on the coat of arms of Contagem, Minas Gerais, Brazil, has become a widely used species in the art of bonsai, particularly in Taiwan and parts of the Caribbean.

In a few days:

The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species.

Common in Brazilian markets, jabuticabas are largely eaten fresh; their popularity has been likened to that of grapes in the United States. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs. Due to the short shelf-life, fresh jabuticaba fruit is rare in markets outside areas of cultivation.

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Taken in: Brazil / São Paulo / São Caetano do Sul (show map)

Taken on: September 20, 2019

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Sets appears in: • São Caetano do Sul (My Hometown), SP.

Groups appears in: • Sampa Flickr's • Brasil/Brazil more » • South America - public group • 300+ Faves 1-2-3 (Post one,Comment and Fave two) • Excellent Flowers • Favorites: 300 • National Geographic | World Wide • Views 15000 - No 30/60 • ! FavTop Master 300+ (P1, A+F4) • ALL AMERICAS • iPhone 12 — 11 — Pro • Cauliflory • A PLACE TO VISIT. SOUTH AMERICA « less

Camera: Apple iPhone XS Max, f/1.8, 1/99 sec, 4.2mm, ISO 100 (more info) (hide info)

Camera:	Apple iPhone XS Max
Aperture:	f/1.8
Exposure Time:	0.01 sec (1/99)
Focal Length:	4.2mm
ISO:	100
Exposure Bias:	0 EV
Flash:	Auto, Did not fire
Exposure Program:	Program AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Auto
Color Space:	Uncalibrated
Software:	12.4.1
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