It prefers a coastal climate with temperatures as low as -3°C. It thrives in areas with deep, fertile, sandy loam soil. Altitude preferences are not specified.
Grumichama
Eugenia dombeyi, also known as grumichama, is an evergreen tree native to coastal southern Brazil. It has a slender, erect growth habit with a short trunk and dense foliage. The tree produces small, deep crimson to almost black fruits with soft melting flesh, which can be eaten fresh or used to make jams and jellies. It grows best in deep, fertile, sandy loam and can tolerate temperatures as low as -3°C. Germination is achieved through seeds, although their viability is short-lived.
Eugenia dombeyi
Brazil
Other Relevant Information: - The grumichama tree belongs to the Myrtaceae family. - It is also known as Eugenia dombeyi or Eugenia brasiliensis. - The plant is native to coastal southern Brazil. - Grumichama trees prefer deep, fertile, sandy loam soil. - The fruit is deep crimson to almost black in color, with a diameter of 1.25-2 cm. - The flesh of the fruit is soft and melting. - Grumichama fruits can be eaten fresh or used to make jams and jellies. - Fruiting typically begins when the plant is 4-5 years old. - The grumichama tree is evergreen and has a slender, erect growth habit. - It can tolerate temperatures as low as -3°C. - The nutritional composition of grumichama per 100 grams of edible portion includes water (83.5%), protein (0.102 g), ash (0.43 g), calcium (39.5 mg), iron (0.45 mg), phosphorous (13.6 mg), carotene (0.039 mg), thiamin (0.044 mg), riboflavin (0.031 mg), niacin (0.336 mg), and ascorbic acid (18.8 mg). - Germination of grumichama is achieved through seed, which has a short viability period of a few weeks.
It grows best on deep, fertile, sandy loam.
An evergreen, slender, erect, short trunked, heavily foliaged tree (to 10.5 m) native to coastal southern Brazil. It can withstand temperatures as low as - 3°C.
It grows best on deep, fertile, sandy loam. The plant is very slow growing. Fruiting begins when the plant is 4 - 5 years old. The fruit is deep crimson to almost black, 1.25-2 cm wide, with soft melting flesh and is eaten out of hand or made into jams and jellies.
Nutritional composition of the grumichama per 100 grams of edible portion is: Water - 83.5%, Protein - 0.102 g, Ash - 0.43 g, Calcium - 39,5 mg, Iron - 0.45 mg, Phosphorous - 13.6 mg, Carotene - 0.039 mg, Thiamin - 0.044 mg, Riboflavin - 0.031 mg, Niacin - 0..336 mg, Ascorbic acid - 18.8 mgs.
Germination is by seed which has very short viability (a few weeks).