The Brazilian Myrtaceae family includes 5900 species, such as Myrciaria cauliflora, M. jaboticaba, and M. trunciflora, known for their genetic potential and cultivation in Brazil. Myrciaria “paulista” and “Sabará” are the most recognized, differing in chromosome numbers (2n = 48 and 2n = 22, respectively). They are commonly used in various culinary and industrial applications. In general, the jaboticaba tree varies in growth up to 15 meters, with small evergreen leaves and cauliflorous flowers. The globular berries have smooth, shiny peel, sweet-tart mucilaginous pulp and are nutrient-rich, valued both fresh and processed. Nutritional and physicochemical properties vary by cultivation conditions, variety, and fruit maturity. As non-climacteric fruits, they are harvested 30 days after flowering, with maximum respiration at 55 days. Ripe fruits have dark purple peel and higher sugar content and require refrigerated storage due to their 2–3-day perishability. All things considered, this chapter will address the taxonomic, genetic, morphological, structural, physicochemical, and physiological characteristics of the jaboticaba species.