produces a fruit used in alternative medicine that could be utilized to feed rabbits. The objective of this study was to measure the effect of the fruit on productive performance, carcass traits, meat characteristics, and meat product quality as well as shelf-life. Seventy-two California × English pot crossbreed rabbits (35 d age) were randomly distributed into two treatments: a control group without and another group fed with 5% of and fattening for 28 d. Productive performance parameters, blood biochemistry and hematology, apparent digestibility, carcass traits, meat characteristics, and meat product shelf-life were measured. The results indicate inclusion of 5% improves ( < 0.05) dry and organic matter digestibility and feed conversion rate, but some serum blood enzymes were increased ( < 0.05). The a* value, hardness, and pH decreased ( < 0.05) in the group fed with . Antioxidant properties in the meatballs were different ( < 0.05), improving shelf-life and acceptance in sensory analysis. In conclusion, the use of 0.5% of fruits to feed fattening rabbits can be used to improve the shelf-life of rabbit meat.