Common Names: Jaboticaba, Jabuticaba, Guaperu, Guapuru, Hivapuru, Sabara, Ybapuru
Species: Myrciaria cauliflora Berg., M. jaboticaba Berg., M. tenella Berg., M. trunciflora Berg.
Related Species: Guavaberry, Rumberry (Myrciaria floribunda), Yellow Jaboticaba (M. glomerata), Camu-camu (M. paraensis). Blue Grape (M. vexator).
Distant affinity: Eugenias (Eugenia spp.), Feijoa (Feijoa sellowiana), Guavas (Psidium spp.).
Origin: All four of the jaboticaba species are native to the Minas Gerais region of Brazil. Some are also indigenous to other parts of Brazil, as well as areas in Bolivia, Paraguay, northeastern Argentina, Uruguay and Peru. In Brazil jaboticabas are cultivated from the southern city of Rio Grande to Bahia, and from the seacoast to Goyaz and Matto Grosso in the west. It was introduced into California (at Santa Barbara) about 1904.
Adaptation: Jaboticaba's adapt well to both tropical and subtropical climates, surviving temperatures as low as 22-27F even when young. In Brazil jaboticabas grow from sea-level to elevations of more than 3,000 ft. Different plants vary markedly in how much frost they can take without severe damage, probably reflecting the species that a given plant belongs to. Some plants can take 24° F or lower and survive; others are damaged at 27° F. In 1917, a young tree at Brooksville, Florida survived a temperature drop to 18° F. with only the foliage and branches killed back. In California jaboticabas have been successfully grown in San Diego, Spring Valley, Bostonia, Encinitas, South Los Angeles and as far north as the San Jose and San Francisco Bay areas. The plant makes a suitable container specimen. The tree is small enough fit into many parts of the garden landscape.