Flowers and developing fruit of Jaboticaba (Myrciaria cauliflora)
Claudia who lives in Brazil has sent me some photos of her Jaboticaba tree which is just starting to develop fruit. It is indigenous to southern Brazil and is sometimes known as the Brazilian grape, as the rounded fruit ripen to a glossy black colour. Flowers and fruit develop on the tree trunk and branches, a habit which some of our own native rainforest Myrtaceae family species follow. The bark of the tree also peels off in much the same way as Eucalyptus do.
Jaboticaba is reasonably well known in Australia but as far as I know it is not grown commercially. It will grow anywhere from the tropics to Melbourne but will only tolerate light frost. The fruits which taste a little like a combination of grape, litchi and blackcurrant can be eaten fresh or made into tangy relish to accompany duck or chicken. I have one tree I am growing as a bonsai (pictured below) as it has a graceful shape and looks like a mature tree with delightful coloured bark and tiny leaves. I may have to wait for twenty years before miniature fruit develop on this specimen.
Ian, I was touched by your post! Because friendship is a good thing!
ReplyDeleteWe are on different continents, but by next affinities.
About jabuticabeira, it will bear fruit in 12 years, likes sun and plenty of water, argillaceous soil a bit, does not mind being alkaline or basic, but enjoys much organic matter. Here in Brazil we do not use salt in sauces, as a chutnei, of which you speak, used in jellies and juices or just natural. Here in the state in which I live is producing tons, including a major producer, went to France to study the shape of wine and took a sample of our handcrafted wine jabuticaba. The French loved and came to Brazil to study the plant that has much tannin in its fruit. Developed machinery and process compatible with the fruit and the result is a tannic wine like a Chiant.
I have another Myrtacea in the garden, Pitanga, send photos to your email. Great fraternal hug. Cláudia.
I've bought them at local markets, delicious! They never made it to a cooking pot...
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