Jabuticaba is the edible fruit of the jabuticabeira (Plinia cauliflora) or Brazilian grapetree. The purplish-black, white-pulped fruit grows directly on the trunk of the tree. It is eaten raw or used to make jellies, jams, juice or wine. The tree, of the family Myrtaceae, is native to the states of Rio de Janeiro, Minas Gerais, Goiás and São Paulo 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. Etymology The name jabuticaba, derived from the Tupi word jaboti/jabuti (tortoise) + kaba (place), meaning "the place where tortoises are found"; it has also been interpreted to mean 'like turtle fat', referring to the fruit's white pulp. It could also derive from ïapotï'kaba meaning "fruits in a bud". The Guarani name is yvapurũ: yva means fruit and the onomatopoeic word purũ, from pururũ, describes the crunching sound the fruit produces when bitten. Description Plant 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 it is tended and irrigated. Its flowers are white and grow directly from its trunk in a cauliflorous habit. In its native habitat jaboticabeiras may flower and fruit 5-6 times throughout the year. Jabuticabeira are tropical to subtropical plants and can tolerate mild, brief frosts, not below 26 °F (-3 °C). The tree has a compact, fibrous root system, that makes it suitable for growing in pots or transplanting. Fruit The fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles 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. Jabuticaba seeds are recalcitrant and they become unviable within 10 days when stored at room temperature. In Brazil, the fruit of several related species, including Myrciaria tenella and Plinia peruviana, share the same common name. Production and cultivation Jabuticaba has been cultivated in Brazil since pre-Columbian times. Today it is commercial crop in the center and south of the country. Commercial cultivation of the fruit