Also known as ‘Brazilian grape trees’, and sometimes spelled ‘jaboticaba’, the jabotacaba tree belongs to a category of plants described as cauliflory – which means the flowers and fruits of the tree can be found climbing the length of its trunk and branches. In full bloom, the trees of this fruit look as though they are covered in shiny, deep purple marbles magnetically attached to the outside.

In Brazil, the skins of the berries found on the jabotacaba tree are traditionally dried and steeped to use as a medicinal remedy for respiratory ailments, and as a gargle for inflamed tonsils. Today, people all over the world consume jabotacaba fruits for the high vitamin C content – each little globe is said to contain around ten times more vitamin C than an orange – and for their high concentration of antioxidants.

The flavour of jabotacaba fruits could be described as a cross between lychees (they enclose a white, fleshy pulp) and grapefruit (they are moderately tangy), but those munching on them regularly may like to remove the skins to avoid consuming excess tannins. Although the size of the fruits may vary, the dark marbles are generally picked at around the size of a cherry tomato or purple grape.

You’ll find these rounded fruits in season from September to November in Queensland – and can purchase locally cultivated seedlings from Daleys in Kyogle in northern New South Wales, or find the trees growing wild in home gardens and open regions of the Gold Coast and Sunshine Coast. Many home growers are beginning to sell their peculiar fruits at fresh food markets.

Like a grape, jabotacaba fruits can be made into wines, jams, sauces, jellies, fruit cocktails and other refreshing drinks. You could also try this cheesecake recipe, or get creative with sweet wontons. If all else fails, you can always just douse them in a healthy helping of chocolate.