Grouping Plinia (jabuticaba) Fruit into Astringent & Non-Astringent Varieties,
a worthwhile cause, I don't believe this has been done officially in any manuscript.
This would be helpful for farmers, growers, fruit sellers, wine makers, and other who use the fruit.
There is a preliminary list I have, of astringent and non astringent varieties (it needs work, maybe a few categorized improperly).
Astringent:
Sabara
Grimal
cambuca
Paulista? (ate some early borderline edible, but I say astringent, very chalky)
Non-Astringent:
Red
Anomaly
Escarlate
Phitrantha/Aureana
trunciflora
have not been able to taste coronata, I assume astringent...
same for most of the other purple fuzzy ones, like spiritosantensis, and Peluda do mucuri...I have never tasted them though...and the watermelon jabo too...
this short list needs work and doesn't consider Myrciaria species at all...and it should not.
Anything I've left out please add it in, I'm sure I forgot something that is easy to categorize.
Some are tricky because they are palatable early, yet still astringent...but the true non astringent types, like, red, anomaly, escarlate, can be eaten with no trouble, almost completely green...they are still somewhat juicy, and even rats will take them, seed and all.
