Plinia trunciflora, commonly known as Jabuticaba Cabinho, is a slow-growing, evergreen tree native to the areas across South America. It thrives in the understory of these biodiverse forests, often on alluvial plains and at elevations up to 3,900 feet. This species typically reaches a height of 13 to 46 feet tall and is notable for its cauliflorous habit, where flowers and fruits directly emerge from the trunk and branches. The dark-purple fruits are spherical, measuring 0.8 to 1.6 inches in diameter, and are attached to the tree by long, rigid stems. They have a sweet, grape-like flavor and are highly esteemed for their taste and versatility.

Jabuticaba Cabinho is valued for its ornamental qualities, including its unusual fruiting habit and glossy, deep green leaves. The fruits are showy and can be eaten fresh or used to make jelly, juice, wine, or liqueur. They are also a source of natural dye and have antioxidant properties, which are of interest for both culinary and medicinal applications. In traditional medicine, the fruit is used for various ailments, and recent studies suggest that it can enrich cow’s milk with phenolic compounds when included in cattle feed. In cultivation, Jabuticaba Cabinho prefers acidic, well-drained soils and requires regular watering, especially during fruiting periods. It can tolerate partial shade but fruits best in full sun. While it is not commonly grown outside its native range, it can be cultivated in tropical and subtropical climates. One potential problem is that it can take several years to bear fruit when grown from seed.CC BY-SA 4.0