Family: Myrtaceae

Jaboticaba (also known as Myrciaria cauliflora) is a slow-growing, evergreen fruit tree native to Brazil, celebrated for its striking cauliflorous habit—flowers and grape-like purple fruit emerge directly from the trunk and large branches. The sweet-tart fruit is eaten fresh or made into jellies, wines, and liqueurs, though it has a very short shelf life. Trees typically reach 10–25 ft in height, with attractive peeling bark and glossy green leaves. Jaboticaba prefers rich, well-drained, slightly acidic soils and full sun to partial shade, and can take several years to bear fruit from seed, though grafted plants fruit sooner.

In Hawai‘i, jaboticaba is cultivated as an edible ornamental in home gardens, especially at cooler, wetter elevations where it thrives. It is not known to be invasive in the islands and is considered a desirable specialty fruit tree for backyard production. While it requires consistent moisture and benefits from mulching, jaboticaba is relatively pest-free in Hawai‘i and valued for both its beauty and productivity.

High Risk Traits:

• Thrives and could potentially spread in regions with tropical climates
  
• Tolerates many soil types (not limited by substrate)
  
• Reproduces by seed
  
• Seeds dispersed by birds and potentially other frugivorous animals, as well as through intentional cultivation
  
• Capable of prolific seed production

Low Risk Traits:

• No reports of naturalization or negative impacts have been documented
  
• Unarmed (no spines or thorns)
  
• Non-toxic
  
• Edible fruit
  
• Landscaping and ornamental value
  
• Not known to spread vegetatively
  
• Relatively large fruit and seeds unlikely to be accidentally dispersed
  
• Seeds will not persist in the soil