A TREE BEARS FRUIT ON ITS TRUNK IN JABUTICABA

Jabuticaba is largely eaten fresh, but because the fruit starts to ferment just 3-4 days after harvest, they are often used to make jams, tarts, strong wines, and liqueurs. Due to the extremely short shelf-life, fresh Jabuticaba fruit is very rare in markets outside of areas of cultivation. The fruit also has many medicinal uses. Traditionally, an astringent decoction of the sun-dried skins has been used as a treatment for hemoptysis, asthma, diarrhoea, and gargled for chronic inflammation of the tonsils. It also has several potent antioxidant and anti-inflammatory anti-cancer compounds.
Although the Jabuticaba grows in most regions of Brazil, it’s found mostly in Minas Gerias. It’s association with the state is so strong that the Jabuticaba tree appears on the coat of arms of the city of Contagem, and another city in Minas Gerais, Sabará, hosts a Jabuticaba festival annually.