Jaboticaba - nature's abundance three times a year!

Jaboticaba, originally a South American fruiting tree, is well-suited to Queensland's subtropical climate. It is unique, and somewhat pre-historic, that the fruit is borne on the woody trunk and branches rather than the tips of new-season growth like most other fruit.

Resembling a tiny dark-skinned plum, and tasting like the lovechild of a grape and a lychee, it's skin and seeds are chewy, but not indigestible, so it's up to you whether you spit them out or swallow them. Unlike grapes, the seeds don't have a bitter flavour, and the skin is only mildly bitter, which for some consumers adds to their appeal. It stores well at 4C and keeps for a week or more if picked before it becomes over-ripe.

Because the skin and seeds are high in pectin, Jaboticaba is the perfect fruit for making jam and jelly. Due to this season's abundance we have it listed by the kilogram so you can attempt to make your own. 


Fry off 1 kilogram of dry fruit in a wide bottomed saucepan for 10 minutes, stirring to prevent burning. Barely cover the fruit with boiling water. Add up to 1 kilogram of sugar (equal to weight of fresh fruit) and continue to simmer until the liquid becomes deep purple and syrup-like. For best results, mash with a potato masher to break up the fruit and separate the pulp. If you wish, you may add the juice of a lemon, but it's not a requirement.

Strain through muslin or a sieve into a sterile jar. Let set in the fridge. 

Jaboticaba jelly is not unlike plum jam in flavour and can be used in all the same applications. Matches well with pork and chicken.

Add a dash of rum, or toasted nuts, to the discarded fruit pulp and mix through melted chocolate for results similar to rum & raisin, or fruit & nut chocolate treats.

Similarly, left over skin and seed can be pulped to make rum balls, protein balls, or baked into fruit cake. Let your imagination run wild!