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Myrcia cauliflora

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Jabuticaba is a member of the Myrcia family. Its botanical name is Myrcia cauliflora.

Jaboticaba trees are slow-growing, in M. tenella, shrubby, 3 1/2 to 4 1/2 ft (1-1.35 m) high; in M. trunciflora, 13 to 23 or rarely 40 ft (4-7 or 12 m); in the other species usually reaching 35 to 40 ft (10.5-12 m). They are profusely branched, beginning close to the ground and slanting upward and outward so that the dense, rounded crown may attain an ultimate spread of 45 ft (13.7 m). The thin outer bark, like that of the guava, flakes off, leaving light patches. Young foliage and branchlets are hairy.

The evergreen, opposite leaves, on very short, downy petioles, are lanceolate or elliptic, rounded at the base, sharply or bluntly pointed at the apex; 1 to 4 in (2.5-10 cm) long, 1/2 to 3/4 in (1.25-2 cm) in width; leathery, dark-green, and glossy. Spectacularly emerging from the multiple trunks and branches in groups of 4, on very short, thick pedicels, the flowers have 4 hairy, white petals and about 60 stamens to 1/6 in (4 mm) long. The fruit, borne in abundance, singly or in clusters, on short stalks, is largely hidden by the foliage and the shade of the canopy, but conspicuous on the lower portions of the trunks. Round, slightly oblate, broad-pyriform, or ellipsoid, with a small disk and vestiges of the 4 sepals at the apex, the fruits vary in size with the species and variety, ranging from 1/4 in (6 mm) in M. tenella and from 5/8 to 1 1/2 in (1.6-4 cm) in diameter in the other species. The smooth, tough skin is very glossy, bright-green, red-purple, maroon-purple, or so dark a purple as to appear nearly black, slightly acid and faintly spicy in taste; encloses a gelatinous, juicy, translucent, all-white or rose-tinted pulp that clings firmly to the seeds. The fruit has an overall subacid to sweet, grapelike flavor, mildly to disagreeably resinous, and is sometimes quite astringent. There may be 1 to 5 oval to nearly round but flattened, hard to tender, light-brown seeds, 1/4 to 1/2 in (6-12.5 mm) long, but often some are abortive. The fruit has been well likened to a muscadine grape except for the larger seeds

It is an edible fruit and is treated mainly as an evergreen, so it retains its leaves throughout the year.

Brazil is believed to be where Jabuticaba originates from.

This plant info is provided by the myfolia gardener's wiki. All details about Jabuticaba have been kindly provided by our members.

How to grow Jabuticaba

Jabuticaba needs a soil ph of 5.5 to 6.5 (weakly acidic soil).

See our list of companion Plants for Jabuticaba to see which plants you should plant in close proximity to encourage growth.

Growing Jabuticaba from seed

Ensure a seed sowing distance of 29.25 feet (9.00 metres).

Transplanting Jabuticaba

How long does Jabuticaba take to grow?

These estimates for how long Jabuticaba takes to sprout, grow and harvest are from real observations from real gardeners, right around the world.

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Other names for Jabuticaba

Jaboticaba, Guaperu, Guapuru, Hivapuru, Sabara, Ybapuru

Myrciaria cauliflora Berg., M. jaboticaba Berg., M. tenella Berg., M. trunciflora Berg.

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