Jabuticaba Fruit; It is a fruit full of sour sweet and antioxidants. It has long been popular in Brazil for a long time, but it has been less known for the rest of the world.
These thick shells, dark purple fruits have a very short shelf life and start to be fermented three to four days after the collection, which makes it difficult to export to another place.
The growth forms of the fruit are particularly remarkable; Fruits are not between the leaves, but interestingly growing in the body of the tree.
The Jabuticaba Fruit is in the season in just a few weeks of the year.
Fruits grow especially in the central and southern regions of Brazil.
Does Jabuticaba grow in Turkey? This extraordinary fruit is not a type of cultivation in Turkey. It is also very difficult to supply seeds or seedlings of the fruit.
Where does it grow? It grows in a subtropical climate, rich, well -drained soil.
Once the tree is sewn, the tree can take between six and eight years for the fruit.
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What are the benefits? When it comes to the amount of antioxidants, Jabuticaba fruits leave the wildberries, grapes and even Acai behind.
They also contain vitamins C and E, calcium, iron, potassium and phosphorus, as well as anti -inflammatory properties.
What is the taste of the Jabuticaba fruit? The taste and appearance are often compared with Muscadine grapes and even called “Brazilian grapes”.
Jabuticaba fruits are both sweet and acidic. It has a hard, sour outer part and an incredibly sweet pale, fleshy interior.
How to Eat Jabuticaba? It is mostly eaten as raw and freshly collected. They are also used in making jam, jelly, juice and liquor.
They are added to Brazil’s popular cocktail Caipirinha. The name of the fruit comes from Tupi, an old Brazilian language, and means turtle (jabouti) and black (caba) as a salute to the turtles that once surrounded the region and grazing the fruits.
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