Inna Burgaz

Jaboticaba is a tropical fruit tree that is native to Brazil and other parts of South America. The tree can grow up to 15 meters in height and has a thick, rough bark. It produces small, round fruits that are about the size of a grape and are dark purple or black when ripe.

The fruit has a thick, chewy skin and a sweet, juicy pulp that is often compared to that of a grape or blueberry. The flavor is slightly tart and has a hint of bitterness. The fruit is typically eaten fresh or used to make jams, jellies, and other desserts.

Jaboticaba is rich in vitamins and minerals, including vitamin C, potassium, and calcium.

In addition to its culinary uses, jaboticaba is also valued for its wood, which is hard and durable and is used in construction and furniture-making.

Some species of Dacryodes are edible. The most well-known species of Dacryodes is Dacryodes edulis, also known as the African pear or safou. It is a fruit tree that is native to Central Africa and is widely cultivated for its fruit, which is a popular food source in the region.

The fruit of Dacryodes edulis is typically about the size of an avocado, with a green or purple-brown skin and a large, woody seed in the center. The flesh of the fruit is yellow or white and has a texture that is often compared to that of an avocado or a boiled egg. It can be eaten raw or cooked, and is often used in soups, stews, and other dishes.

In addition to being a food source, Dacryodes edulis is also valued for its oil, which is extracted from the seeds and is used in cooking and as a cosmetic ingredient.

It is important to note that while Dacryodes edulis is an edible species of Dacryodes, not all species in the genus are edible. Some species may be toxic or have other harmful properties.

Pitanga, also known as Brazilian cherry or Surinam cherry, is a small, sweet, and tangy fruit that is native to tropical areas of South America and the Caribbean. It is a member of the Myrtaceae family, which includes other popular fruits such as guava and feijoa.

The fruit is small and round, about the size of a cherry or grape, and has a thin, edible skin that ranges in color from bright red to orange or yellow. The flesh is juicy and can be yellow, orange, or red, depending on the variety. Pitanga is often eaten raw, but it can also be used to make jams, jellies, and other desserts.

Pitanga is a good source of vitamins and minerals, including vitamin C, vitamin A, calcium, and potassium. It also contains antioxidants, such as flavonoids and carotenoids, which can help protect the body against cellular damage caused by free radicals. Some studies suggest that pitanga may have anti-inflammatory and antimicrobial properties, which could have potential health benefits.