Jabuticaba: 7 incredible benefits and how to consume

Jabuticaba is a Brazilian fruit that has the unusual characteristic of sprouting on the stem of the jabuticaba tree, and not on its flowers. It has few calories and carbohydrates and is rich in nutrients like vitamin C, vitamin E, magnesium, phosphorus and zinc.

Jabuticaba can be eaten fresh or in preparations such as jam, wines, vinegar, brandy and liqueurs. Because it loses its quality quickly after removing the jabuticaba tree, it is very difficult to find this fruit in markets far from its production regions.

Among its health benefits, the following stand out:

Prevent diseases in general, such as cancer and atherosclerosis, and premature aging, as they are rich in anthocyanins, which are highly antioxidant phenolic compounds; Strengthen the immune system, as it is rich in zinc; Help to lose weight, because it is very low in calories and rich in fibers, which increase satiety; Combat constipation, because it is rich in fiber; Help control diabetes, as it has little carbohydrate, which helps to prevent the increase in blood glucose; Improves skin health, as it is rich in vitamin C; Help prevent anemias, because it contains iron and B vitamins.

It is important to remember that anthocyanins, antioxidant compounds in jabuticaba, are concentrated especially in their peel, which must be consumed together with the pulp of the fruit to have more benefits.

Nutritional Information of Jabuticaba

The following table provides the nutritional information for 100g of raw jabuticaba, which is equivalent to about 20 units:

Nutrient	100 g of raw jabuticaba
Energy	58 calories
Proteins	0.5 g
Fats	0.6 g
Carbohydrates	15.2 g
Fibers	7 g
Iron	1.6 mg
Potassium	280 mg
Selenium	0.6 mcg
B.C. Folic	0.6 mcg
Vitamin C	36 mg
Zinc	0.11 mg

As the jabuticaba deteriorates very quickly, the best way to preserve it is to store it in the refrigerator or make small bags of homemade pulp, which should be kept in the freezer for up to about 3 months.

Jabuticaba Mousse Recipe

Ingredients:

3 cups of jabuticaba2 cups of water2 cups of coconut milk1 / 2 cup of cornstarch2 / 3 cup of demerara sugar, brown or xylitol sweetener

Method of preparation:

Place the jabuticabas in a pan with 2 cups of water and take to cook, turning off the heat when the peels of all fruits break. Remove from the heat and sieve this juice and squeeze well to remove the seeds from the jabuticaba, making the most of its pulp. In a saucepan, add this jabuticaba juice, coconut milk, cornstarch and sugar, mixing well until the cornstarch dissolves and becomes homogeneous. Bring to medium heat and stir until it thickens or becomes the desired consistency. Then, transfer the mousse to a clean container, wait for it to cool slightly and place in the refrigerator for at least 4 hours before serving.