Jabuticaba

The skin is tannic and the flesh is fleeting; the jelly is how Brazil keeps it.

Fat softens the skin tannin and lets the muscat note in the flesh come forward.

The pulp is sweeter than it is sour; acid is what makes the perfume readable.

Macerated whole, skins and all. The spirit extracts the tannin the flesh hides.

Two tannins that agree; the fruit acid stops the cocoa from drying the mouth out.

Same muscat volatiles under different skins. Side by side the resemblance is total.

Lactic chalk under a tannic sweet skin; it works exactly as a quince paste does.

Winey and tannic already; a reduction of both is indistinguishable from a wine sauce.

Tannic dark fruit against rendered fat; Brazil does with this what France does with cherry.

A neutral solvent pulls the tannin out of the skins where rum would bury it.

Muscat spirit and muscat fruit; the two share the same floral top note exactly.

Bitter dark skins cooked down to jelly, spooned onto flat white curd. Minas grows both of them.

Piperine on tannic sweet skins turns a jelly into something you would serve with meat.

Roast bitterness and skin tannin; the fruit acid reads as the coffee acidity itself.

Tart black skin against a hard cure. It does the job of a reduced red without the cellar.

Winey Minas fruit against a Minas corn cake. The black skin cuts the sand off the crumb.