Jaboticaba red fruit is a thick-skinned berry and typically measures 3–4 cm in diameter. The fruit resembles that of a slip-skin grape. It has a thick, purple, astringent skin that encases a sweet, white or rosy pink gelatinous flesh. Embedded within the flesh are one to four large seeds, which vary in shape depending on the species.
Common in Brazilian markets, jabuticabas are largely eaten fresh; their popularity has been likened to that of grapes in the United States. 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. Due to the extremely short shelf-life, fresh jabuticaba fruit is very rare in markets outside of areas of cultivation.
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.Several potent antioxidant and anti-inflammatory anti-cancer compounds have been isolated from the fruit.One that is unique to the fruit is jaboticabin.Jaboticaba red fruit plants in Kerala is available in our farm.