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Hailing from Brazil, Jabuticaba is a fascinating fruit that defies conventional expectations. Unlike ordinary grapes that grow on vines, it emerges directly from tree trunks and thick branches. Picture a large tree densely covered in dark purple-black fruits—a striking sight commonly seen in Brazil's Minas Gerais and São Paulo states. For those with trypophobia, the sight of a fruit-laden jabuticaba tree might indeed cause a shudder!

This fruit boasts a thick skin and a tangy-sweet flavor. Rich in antioxidants, vitamin C, and iron, it offers health benefits such as cholesterol reduction, anti-inflammatory effects, and immune system enhancement. However, its major drawback is a short shelf life: it begins to ferment just 3-4 days after picking, making fresh jabuticaba a rare find in markets. Priced at around 40 reais (approximately 52 RMB) per kilogram, locals often transform it into juices, jams, or even wine to extend its usability.

 

 

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If you think Picanha is the sole star of Brazilian steaks, think again! In upscale restaurants, Filet Mignon holds a prestigious place as one of the tenderest and priciest steaks in the country. Sourced from the beef tenderloin, this cut is extremely lean and boasts a melt-in-your-mouth texture. Typically seasoned with just a sprinkle of salt and pan-seared, it highlights the pure, natural flavor of the meat. Many Brazilians pair it with red wine sauce, mushroom cream sauce, or a glass of full-bodied Brazilian red wine for a gourmet experience.

 

 

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Costela, or beef ribs, is a quintessential part of Brazil's culinary heritage. In the traditional Churrasco (Brazilian barbecue) culture, beef ribs are slow-roasted for hours, resulting in a crispy exterior and tender, smoky meat. But did you know that in Brazilian home cooking, "Costela no Bafo" (smoky beef ribs) is also a beloved dish? Prepared using a method somewhere between roasting and stewing, it often yields fall-off-the-bone meat, served alongside potatoes, black beans, or cassava flour. Whether chargrilled or slow-cooked, Costela remains an indispensable highlight on Brazilian dining tables.