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Jabuticaba, Myrciaria

The weirdest fruit tree ever, Jabuticaba produces sweet, shiny black fruit directly on its trunk and branches. It's native to Brazil, but has been grown in California since 1904. The fruits are delicious and their changes flavor each day.

The first day it tastes like guava; the second day like mangosteen; the third day lychee; the forth passion fruit; the fifth is sweetsop; the sixth to the eighth is grape. The best flavour is on the ninth day when the fruit is perfectly ripe - divine. Beware pirating squirrels!

Jabuticaba is at home in zones 9 through 11 and will tolerate a brief freeze. It makes an amazing bonsai in any climate. The peeling red bark is almost as cool as the black fruit.

Seeds germinate in 4-10 weeks in ideal conditions. 2 parts peat, 2 parts coarse sand and 1 part perlite or compost. It can take from 8 years for a seedling to bear fruit. Its slow growth has kept it from becoming as popular as it should be.

Seeds are extremely rare, and just out of the fruit. Plant immediately!

Soak seeds in warm water for 24 hours. Push seeds into the soil and cover. Place a layer of plastic wrap and a rubber band over your pot to keep in heat and moisture. Keep soil consistently warm, soil needs to be between 78-85 degrees for germination. Soil should be slightly moist, never soaking wet.

5 seeds

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