Saturday, August 22, 2015

Abiu Fruit

The abiu, Pouteria caimito, is a fruit that grow commonly on the headwaters areas of the Amazon, in the lower eastern part of the Andes from southwestern Venezuela to Peru. It is a smooth, brilliant yellow fruit with sweet translucent flesh. It's delicious flavour is reminiscent of crème caramel and it is sometimes used to flavour ice cream and make other desserts. The fruit is considered a delicacy for those who can grow it successfully, and it thrives in warm subtropical and tropical conditions.

In Brazil, the pulp from the plant is used in medicine, to relieve coughs and bronchitis. Of course, most people love the fruit's flavour, which is enhanced when eaten slightly chilled. Cut in half and scoop out the flesh with a spoon and enjoy it!

Abiu Fruit, rare fruits, brazil fruits
Scientific Name: Pouteria caimito

Family: Sapotaceae

Common Names: abiu (English), caimito amarillo, caimo, madura verde, and luma (Spanish), abiu, abio, abieiro (Portuguese)

Weight/Size: Can weigh up to 500 grams and range in diameter from 7 to 12cms.

Taste - It’s a creamy sweet caramel/vanilla flavour.A real taste treat when eaten slightly chilled.

Look - The fruit is elliptical- to spherical-shaped. When ripe, the coat turns a yellow color.

Food Preparation - The Abiu has low acidity, so the addition of a little lime juice will enhance the flavour. Mainly eaten fresh by themselves, soon after cutting as the rind discolours on exposure to the air. To preserve colour, brush with lemon. Abiu is best eaten fresh. Chill fruit slightly then cut in half and scoop out flesh with spoon. Only eat the jelly-like flesh. If you eat too close to the skin you may encounter a sticky latex. Abiu can also be used in fruit salads.
Nutrition Facts of Abiu fruit
Componentsper 100 g edible portion
Energy (cal.)140
Protein (g)1.8
Fat (g)0.4
Carbohydrate (g)36.3
Fibre (g)0.9
Ash (g)0.9
Calcium (mg)22
Phosphorus (mg)41
Iron (mg)1
Vit A (m g)130
Thiamine (mg)0.02
Riboflavin (mg)0.02
Niacin (mg)34
Ascorbic acid (Vit C) (m g)49


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