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Author Topic: Best tasting Jabuticaba?  (Read 1465 times)


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Best tasting Jabuticaba?
« on: November 24, 2013, 02:54:45 AM »
I have been interested in the Jabuticaba for a while now and want to purchase a live tree. I cant decide on which kind to get. In your opinion, what is the best tasting jaboticaba? And which species does the best indoors? (I will have to bring it indoors during the winter)

These are the ones Ive heard a lot about.

Black fruit- Myrciaria cauliflora - Over 9 feet / Harvest 6+ years
Yellow fruit - Plinia glomerata - Height 4-6 feet / Harvest 2-3 years

Mod edit: removed hotlinked images
« Last Edit: November 25, 2013, 07:20:32 AM by murahilin »


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Re: Best tasting Jabuticaba?
« Reply #1 on: December 20, 2013, 05:03:04 AM »
I have both indoors and M. cauliflora has done much better - the leaves on P. glomerata keep rotting. I'm thinking I may need to take them out of my grow tent if this keeps up and try a lower humidity environment, I could lose them all if I'm not careful.
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Re: Best tasting Jabuticaba?
« Reply #2 on: December 20, 2013, 06:01:55 AM »
Cabelluda is not Plinia glomerata. All the latin names given for this fruit in fruitipedia are incorrect. Correct name is Myrciaria glazioviana. This fruit, although sometimes called yellow jaboticaba, does not resemble jaboticaba in either the fruit or tree. Tastes totally different than jaboticaba. It's a nice fruit, but not of as high caliber in my opinion as the jaboticabas. If you really want jaboticabas stick to sabara, red (hybrid), grimal, paulista, or coronata.


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