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Other names: Luma, Caimito, Aboi
Intro: Recent introduction into Far North Queensland in the 1970s. In Brazil the pulp is eaten to relieve respiratory complaints.
History: Originates from the headwaters of the Amazon in Brazil and Peru.
Shape: Round to oval in shape and sometimes pointed at the ends.
Weight/Size: Can weigh up to 500 grams and range in diameter from 7 to 12cms.
Colour: Smooth, light to bright yellow skin containing one to four oblong brown seeds. The flesh is a creamy white colour when ripe. If the flesh is brown/translucent the fruit is bruised but is still edible.
Taste: The characteristic taste of the Abiu is a creamy sweet caramel/vanilla flavour.
Buying/storage: The fruit is fragile. Choose fruits that are free from blemishes or bruises. The fruit should be yellow and firm when ripe. There should also be a hint of green close to the stem. Be careful not to squeeze too hard, as this will bruise the delicate flesh. The fruit will keep refrigerated for a week, if not bruised or stung.
Preparing & serving: 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 salad, but will discolour when cut. To preserve colour, brush with lemon.
Variety: Gray, Z2, Z4, E4 and other selections.