[4] The tree, of the family Myrtaceae, is native to the states of Rio de Janeiro, Minas Gerais, Goiás and São Paulo in Brazil.

[5][6] Related species in the genus Myrciaria, often referred to by the same common names, are native to Brazil, Argentina, Paraguay, Peru and Bolivia.

It is widely adaptable, however, and grows satisfactorily even on alkaline beach-sand type soils, so long as it is tended and irrigated.

[19] Jaboticaba trees are fairly adaptable to various kinds of growing conditions, tolerating sand or rich topsoil.

Other important diseases that affect jaboticaba trees are canker (Colletotrichum gloeosporioides), dieback (Rosellinia), and fruit rot (Botrytis cinerea).

[26] Fruit may begin to ferment 3 to 4 days after harvest, so it is often used to make jams, tarts, strong wines, and liqueurs.

[27] Their slow growth and small size when immature make jaboticaba trees popular as bonsai or container ornamental plants in temperate regions.

[32][33] A number of similar species of plant in the family Myrtaceae produce fruit that is also known by the common name jaboticaba.