Pouteria caimito
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(Redirected from Abiu)
| Pouteria caimito Abiu | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Ericales |
| Family: | Sapotaceae |
| Genus: | Pouteria |
| Species: | P. caimito |
| Binomial name | |
| Pouteria caimito Radlk. | |
Pouteria caimito, the abiu (Portuguese pronunciation: [ɐˈbiw]), is a tropical fruit tree originated in the Amazonian region of South America. It will grow an average of 33 feet (10 m) high, and can grow as high as 116 feet (35 m) under good conditions. Its fruits shape varies from round to oval with a point. When ripe, it has smooth bright yellow skin and will have one to four ovate seeds.[1]† The inside of the fruit is translucent and white. It has a creamy and jelly-like texture and its taste is similar to the sapodilla — a sweet caramel custard. The abiu tree is part of the Sapotaceae family and is very similar in appearance to the canistel.[2]
Description
The leaves of Pouteria caimito range from oblong to elliptic. The can be anywhere from four to eight inches (10 to 20 centimeters) in length and one and a half to two and a half inches (3.5 to 6.5 centimeters) in width. The flowers on the tree can come either by themselves or in clusters of two to five flowers. They will appear on the leaf axils on long, thin shoots. The flowers are small with four to five petals. The petals are cylindrical and are white to greenish in color. The flowers are hermaphroditic, meaning they are both sexes. The flowers open in the morning and can stay open for about two days.
[edit]Fruit
Mature abiu trees produce one hundred to one thousand fruits each year.[4] These have a pale, translucentpulp of a custard consistency that is easily scooped out with a spoon; there may also be a few bits of tougher gel. The seeds are easily removed and are covered with a thin layer of adherent pulp. The fruit has a sweet, mild taste which may have a hint of pineapple but is best described as reminiscent of caramel flan. It is often used in ice cream or eaten out of hand.
Unripe fruits contain a gummy and unpalatable latex that hardens upon exposure to air. The skin of the ripe fruit is a pale yellow color with a leathery texture and residual latex. Because mature fruits will continue to ripen when picked, the harvest can be timed to allow for transportation to market. However, this period may be as short as five days.[5] Maturation can be recognized by the pale green-to-yellow color break and the ripe fruit can be identified by its yellow coloration and a slight softness.
[edit]Varieties
The abiu varies a lot in form, size and quality of the fruit. Some have soft and others firm flesh. Some taste bland while others have very nice flavor. In Colombia along the Putamayo River there is a variety with large, round fruits that produces after four years. In Vaupes, Colombia, there is a variety that will bear fruit just one year after seeding; however, these fruits will be small and contain little pulp.
[edit]Season
Abiu may have several flowering periods a year, with potential for both flowers and fruit on the tree at one time. The development time from flower to ripe fruit is approximately three months.[6] The main crop season varies by climate.
In Ecuador, the fruits are in season during the months of March and April. In some Brazilian markets, they are sold from September to April, however at this time they are sparse. In Bahia there is a short season in February and March. In the small region of suitable subtropical climate in the continental United States, the southern tip of Florida, the fruits ripen from August to October. In Northern Queensland, Australia, the main crop ripens January to March.[5]
[edit]Uses
The wood of the abiu tree is dense, heavy, and hard and is used as lumber in construction.
[edit]Culinary
The fruit of the abiu tree is edible and considered one of the best of the sapotes[2] due to having the sweet caramel-like taste of sapodilla with a smoother texture. It is commonly eaten out of hand and, although inColombia those eating the fruit this way are advised to grease their lips to keep the gummy latex from sticking, this hazard can be avoided by selecting fully ripe fruits and scooping out the flesh with a utensil. The tartness of a bit of added lime juice may enhance the flavor, especially when chilled. The melting sweet pulp of the abiu is also used to flavor ice cream and cut into yogurt for a light and delicious breakfast. The subtlety of the flavor limits its utility in more complex confections and salads. Abiu fruit is a significant source of calcium, phosphorus, vitamin A, and vitamin C.
[edit]Medicinal
The dark golden-yellow, overripe fruit develops a mucilaginous nature.[citation needed] In Brazil, people use this characteristic to relieve coughs, bronchitis and other pulmonary afflictions.[citation needed] Other folk medicine uses are as an astringent, anti-anemic, and anti-inflammatory and to relieve fever and diarrhea.[citation needed]
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