This is an incredily rare and superior selection. Not your everyday Ubajay and without any of the garlic flavor that sometimes occurs.
Native to the Cerrado and southern forests of Brazil with ranges into Argentina and Paraguay, this is the superior ubajay I’ve been chasing for years after hearing stories about big, super-sweet fruit. When fully ripe the fruit is often around three inches, with a rich, tangy-sweet tropical flavor and thick, juicy pulp that’s perfect for fresh eating, sorbets, jam, juice, vinegar, or even a rustic wine.
The tree itself is resilient, handling heat and drought once established and showing cold tolerance down to about 14°F. Give it full sun and a well-drained, slightly acidic mix, keep it evenly moist the first season, and feed lightly during warm months.
It does beautifully in a large container—think 10–25 gallons—where you can shape it and up-pot over time. In the tropics it can fruit in three to five years; here in New Orleans I’d plan on roughly four to six years with good light and care. Availability is very limited—only two plants this drop. Local pickup only.
This is an incredily rare and superior selection. Not your everyday Ubajay and without any of the garlic flavor that sometimes occurs.
Native to the Cerrado and southern forests of Brazil with ranges into Argentina and Paraguay, this is the superior ubajay I’ve been chasing for years after hearing stories about big, super-sweet fruit. When fully ripe the fruit is often around three inches, with a rich, tangy-sweet tropical flavor and thick, juicy pulp that’s perfect for fresh eating, sorbets, jam, juice, vinegar, or even a rustic wine.
The tree itself is resilient, handling heat and drought once established and showing cold tolerance down to about 14°F. Give it full sun and a well-drained, slightly acidic mix, keep it evenly moist the first season, and feed lightly during warm months.
It does beautifully in a large container—think 10–25 gallons—where you can shape it and up-pot over time. In the tropics it can fruit in three to five years; here in New Orleans I’d plan on roughly four to six years with good light and care. Availability is very limited—only two plants this drop. Local pickup only.
