Jaboticaba is a Brazilian berry appreciated for its sensory characteristics. However, its commercialization and consumption are impaired due to the fruit’s seasonality, perishability, and limited cultivation areas. The fruit presents high contents of carbohydrates and fibers and low contents of protein and lipids. Although potassium is the fruit’s major mineral, its consumption contributes more to the daily intake of manganese and copper. It also contributes to potassium, magnesium, zinc, phosphorus, and iron intake. Jaboticaba is commonly consumed fresh or as based products, mainly artisanal, such as jams and liquors. Although more jaboticaba-based products are found in the market when compared to few years ago, their availability is still low, most of the time only available as “limited edition.” In this context, this chapter aims to present the nutritional composition of the fruit, including the macronutrient and micronutrient of its distinct fractions, and how the consumption of jaboticaba and its derived products contributes to the daily required ingestion of nutrients. It will also present information regarding the fruit products (artisanal, commercial, and the ones described in the literature), their sensory aspects, and culinary uses.