white Jaboticaba (Plinia cauliflora) Tropical Living Fruit Tree 8”-15”

Description

Similar to a Muscadine grape in texture and taste, the pulp is translucent white to rose tinted and juicy. Once ripe the fruit begins to ferment within 3 days so they are either eaten fresh from the tree or made into jams and jellies. It has a very peculiar quality and it is that a fruit bearing the same name grows on its trunk which is spherical in shape with a very dark purple color or sometimes a little reddish.  is rich in antioxidants and bioactive compounds that could provide various health benefits, among them the following stand out: Prevent early aging, cancer and heart disease, as it is rich in antioxidants Strengthen the immune system, as it is rich in zinc and vitamin C; Promote weight loss, because it is low in calories and rich in fibers that increase satiety; Fight constipation, thanks to its fiber content; Help control diabetes, since having little carbohydrate content, prevents the increase in blood glucose; Improve the health of the skin, because it is rich in vitamin C; Help prevent anemia, because it contains iron and B complex vitamins. . Inside we find a white substance with a very sweet flavor, with two bones or seeds. The fruits, purple in color Between flowering and fruiting, 10 to 20 days elapse. The fruiting is very short and the harvest does not exceed two weeks. The jaboticaba is eaten fresh and is known for its remarkable qualities, with abundant juice and a very particular sweet flavor. The industry uses it for jellies and in the preparation of domestic liquor and wine. Consumption must be immediate at harvest since it is poorly preserved at room temperature, lasting no more than three days. The jabuticaba, also known as yabuticaba, jaboticaba or guapurú, is a fruit that can be found in Brazil, Paraguay, Bolivia and Argentina that has the peculiarity that it sprouts on the stem of the plant and not on its flowers. This fruit contains few carbohydrates and calories, as well as being rich in nutrients such as vitamin C, vitamin E, magnesium, phosphorus and zinc. The jabuticaba can be consumed fresh or in preparations, such as jellies, wines, vinegar, brandy and liqueurs. It is very difficult to get this fruit far from its production regions, since it loses its quality quickly when it is removed from the tree, its scientific name is Plinia cauliflora.It is important to note that the anthocyanins of the jabuticaba are found in higher concentration in its peel, which must be consumed together with the pulp of the fruit to obtain more benefits.

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