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Abiu
The abiu originates from warm regions along the Amazon River in Peru and Brazil, where the pulp is sometimes eaten to relieve respiratory complaints. It is closely related to the star apple and sapodilla, and is considered one of the best in this group of fruits. Abiu was introduced into tropical north Queensland in the 1970s, where it has undergone selection to identify fruits suited to local conditions and markets. Characteristics The abiu is round to oval in shape and many varieties possess a distinct nipple-like protrusion. The fruit can weigh up to 500 grams and range in diameter from 7 cm to 12 cm. The skin is smooth and when fully coloured is light to bright yellow. The flesh is a creamy white colour when ripe and it contains one to four oblong brown seeds. If the flesh is brown or translucent the fruit is bruised, but still edible. Taste The characteristic taste of the abiu is a creamy sweet caramel/vanilla flavour. Buying and Storing When ripe the fruit should be yellow and firm with a hint of green close to the stem. Choose fruits that are free from blemishes and be careful not to squeeze them too hard as this will bruise the delicate flesh. Sound fruit will keep refrigerated for about a week. Preparing and Serving Abiu is best eaten fresh. Chill the fruit slightly then cut in half and scoop out the flesh. Only eat the jelly-like flesh. In eating too close to the skin you may encounter sticky latex that is not harmful. Abiu can also be used in fruit salads, but will discolour when cut. To preserve colour, brush with lemon. Availability January to March & July to August Varieties Gray, Z2, Z4, E4, Other Selections. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
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