| Photo Information |
| Copyright: Francesco De Florio (deffra) (76) |
| Genre: Plants |
| Medium: Color |
| Date Taken: 2008-01-09 |
| Categories: Trees |
| Exposure: f/5.5, 1/50 seconds |
| More Photo Info: [view] |
| Photo Version: Original Version |
| Date Submitted: 2008-04-06 4:17 |
| Viewed: 480 |
| Points: 2 |
|
| [Note Guidelines] Photographer's Note [French] |
Altough the photo is not so good,I want to show you this strange fruit:
From Wikipedia, the free encyclopedia
Jabuticaba
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Myrtales
Family: Myrtaceae
Genus: Myrciaria
Species: M. cauliflora
Binomial name
Myrciaria cauliflora
(Mart.) O.Berg
The Jabuticaba (also called Brazilian Grape Tree, Jaboticaba, Jabotica, Guaperu, Guapuru, Hivapuru, Sabará and Ybapuru) is a fruit-bearing tree native to Brazil. The fruit is purplish black, with a white pulp; it can be eaten raw or be used to make jellies and drinks (plain juice or wine).
The fruit tree (named jabuticabeira in Portuguese) has red leaves when young, turning green posteriorly. Its flowers are white and grow directly from its trunk.
The jabuticaba (Myrciaria cauliflora (Mart.) O.Berg. [Myrtaceae]) is a small tree native to the Minas Gerais region near Rio de Janeiro in southern Brazil grown for the purple, grape-like fruits it produces. Traditionally, an astringent decoction of the sun-dried skins has been used as a treatment for hemoptysis, asthma, diarrhea, and gargled for chronic inflammation of the tonsils. The fruit is 3-4 cm in diameter with one to four large seeds, borne directly on the main trunks and branches of the plant, lending a distinctive appearance to the fruiting tree. It has a thick, purple, astringent skin that covers a sweet, white, gelatinous flesh. Common in Brazilian markets, jaboticabas are largely eaten fresh; their popularity has been likened to that of grapes in the US. Fresh fruit may begin to ferment 3 to 4 days after harvest, so they are often used to make jams, tarts, strong wines, and liqueurs.
Several potent antioxidant and anti-inflammatory anti-cancer compounds have been isolated from the fruit.[1] |
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