Photo by Melody

PlantFiles: Umbú, Imbu, Brazil Plum
Spondias tuberosa

Family: Anacardiaceae (an-a-kard-ee-AY-see-ee) (Info)
Genus: Spondias (SPON-dee-as) (Info)
Species: tuberosa (too-ber-OH-suh) (Info)

2 members have or want this plant for trade.

Edible Fruits and Nuts

15-20 ft. (4.7-6 m)

20-30 ft. (6-9 m)
30-40 ft. (9-12 m)

Not Applicable

Sun Exposure:
Full Sun


Bloom Color:
White/Near White

Bloom Time:
Late Winter/Early Spring


Other details:
Drought-tolerant; suitable for xeriscaping

Soil pH requirements:
Unknown - Tell us

Patent Information:
Unknown - Tell us

Propagation Methods:
Unknown - Tell us

Seed Collecting:
Unknown - Tell us


No positives
2 neutrals
No negatives

Gardeners' Notes:

Neutral foodiesleuth On Feb 4, 2010, foodiesleuth from Honomu, HI (Zone 11) wrote:

I was given a little tree in a pot and told that it was a Brazilian plum but also known as Brazilian cherry. When I search for a Brazilian cherry, the surinam cherry shows up, but when I search for Brazilian plum, only your post above shows up.
I would love to have photos to identify the leaves of my little tree.

Neutral QCHammy On Oct 1, 2008, QCHammy from San Tan Valley, AZ (Zone 9a) wrote:

The name of this tree and fruit comes from the indigenous phrase y-mb-u, which means tree that gives drink. The productive cycle of this wild, spontaneously growing tree begins after ten years of growth. It bears fruit once a year and can produce up to 300 kilos of fruit in a single harvest when it reaches maturity. Due to its robust root system, a great network of tubers that can store liquid throughout the Sertão s dry season, the Umbu tree can hold up to 3,000 liters of water during the dry months.

The Umbu can be eaten fresh or made into jams or other sweetened preserves like fruit cheese. In the Sertão, it is cooked down until the peel and the pulp separate. Then, the liquid is poured off, it is mixed with sugar and cooked for another two hours. After the pulp has been reduced to a glossy gelatin (called geléia), it retains a slightly astringent flavor. In addition to the thick paste made by this long, slow boiling process, the Umbu is the base of fruit juice, vinagre (the juice pressed from overripe fruit), and jam (made by pressing together layers of dried Umbu paste). Another delicacy is the compôte made by mixing the fruit and sugar together in jars. The fresh pulp, or if the fresh fruit is not in season, the vinagre is mixed with milk and sugar to make umbuzada, a rich beverage that is a common substitute for a full meal. The fruit is ideal for mixing with gooseberries or plums and is used in fruit juices, jams and sorbets.


This plant has been said to grow in the following regions:

Honomu, Hawaii

We recommend Firefox
Overwhelmed? There's a lot to see here. Try starting at our homepage.

[ Home | About | Advertise | Media Kit | Mission | Featured Companies | Submit an Article | Terms of Use | Tour | Rules | Privacy Policy | Contact Us ]

Back to the top

Copyright © 2000-2015 Dave's Garden, an Internet Brands company. All Rights Reserved.

Hope for America