Cassava or also known as Yuca or Yucca is an excellent root vegetables that grows easily in the tropics. The latin name is Manihot esculenta, and it is in the Euphorbiaceae (spurge family). Throughout the tropics it is grown for its use as a starch vegetable, cassava flour/tapioca starch, breads, tapioca, a laundry start and it is also distilled into an alcoholic beverage.
As I write this article on how to cook fresh cassava – I am actually experimenting with it for my first time. I’ve lived on my husband’s farm on the Big Island now for 6 years but for the first several years any time our cassava crop was ready the wild boar population on our farm would devastate them. Finally, after putting a solar electric sheep netting farm around our huge garden we decided to dedicate some space to planting cassava. We planted it last spring and now the roots are huge!
Cassava has a compound called cyanogenic glycosides which are toxic. Cooking reduces it to safe levels. Cooking water should be discarded after cooking.
Cassava is rich in complex carbohydrates, iron, and fiber and is a healthy unprocessed food choice to incorporate into a balanced diet. It is also renowned for it’s effect on fertility and is thought to increase or cause hyper ovulation, in turn increasing likelihood of twins.
Cut off the ends of the root. Cut or peel off all the waxed brown skin to expose just the white interior of the root. …
Place these in a pot and cover with water. Add salt, chili peppers and cloves. …
I made this recipe for quinoa yucca veggie burgers when we had an abundance of cassava root and an abundance of quinoa from our original covid-19 stock up on protein rush. This recipe is great for making veggie burgers in bulk and then freezing a few for future snacking.
Ingredients for Quinoa Yucca Vegetable Burgers
5 cups cooked quinoa
1 can garbanzo beans
2 large handfuls of fresh herbs
2 tablespoons chopped garlic
4 cups cooked and roughly chopped casssava
1 ½ teaspoons salt or to taste
fresh ground pepper to taste
½ cup or more gluten-free flour or not to coat
Steps for Quinoa Cassava Burgers:
1. Cook the quinoa according to instructions 2. Prepare and cook cassava 3. Meanwhile, chop onion, garlic, carrot, fresh herbs and sauté in pan until soft 4. In a food processor, blend cooked cassava, onion and herb sauté and egg and process until mostly smooth 5. Put cooked quinoa in large bowl and add cassava herb mixture from food processor mix well, season as desired 6. In a separate bowl add gluten-free flour or flour of choice. Place ⅓ cup mixture or so into bowl and form a ball, then squish into a patty 7. Then you can either pan fry, air fry, or bake your patties. 8. If your are using an air fryer I recommend 14 minutes brushed with coconut oil or sprayed with olive oil before and in the middle of cooking time before flipping 7 minutes into the cooking time 9. If you prefer to bake… bake at 425 and coat the pan in oil and brush the burgers in oil. You may then choose to flip halfway through baking at around 15 minutes. 10. If you are pan frying, they need about 3-5 minutes on each side to make sure the egg is cooked through.
This vegetarian bean load is pretty good for being so incredibly easy. And it is a great way to use all those beans you stocked up on! This recipe is adapted from the Spicy Bean and Lentil Loaf recipe from the book… “Vegetarian: The Greatest Ever Vegetarian Cookbook”. This is my quick and dirty recipe. Enjoy your own variations!
Recipe for Vegetarian Bean Loaf
Ingredients and steps:
Sauté these first:
1 clove garlic chopped
1 carrot copped
1 onion chopped
2 celery stalks chopped
large handful fresh herbs like parsley, basil, dill, rosemary, thyme etc.
Then in a food processor blend…
sautéed veggies and herbs
1 can garbanzo beans drained and rinsed
1 can kidney beans drain and rinsed
After blended until smoother move to a bowl and add these remaining ingredients ½ cup breadcrumbs ( I use ½ frozen ends of loafs and ½ oatmeal)
½ cup cheese (I use shredded Parm)
1 tablespoon ketchup
2 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon cumin
½ teaspoon or more to taste cayenne
salt and pepper to taste
Bake at 350 degree in an oiled loaf pan for 45-60 minutes and serve warm or cold.
This roasted red pepper soup recipe is so easy and so flexible. It comes out creamy but is gluten-free and dairy free, and can be made vegetarian as well. Instead of potatoes, use cassava! Instead of chicken broth, use vegetable broth. Don’t have celery or a carrot? No matter!
I’m on a new kick to discover how many different soups I can make featuring ingredients from the garden. We’ve been growing these beautiful red peppers for years now. I used to just use them little by little in all of my dishes, but we are harvesting so many peppers day after day I needed to find a way to cook them in batches.
This soup is delicious and a great way to use our bountiful harvest. I hope you enjoy this simple recipe!
Recipe for Roasted Red Pepper Soup
Yield: 4 -6 servings
Equipment: Oven or toaster oven, blender or immersion blender
1 tablespoons olive oil
12-16 oz red pepper, stemmed and seeded
1 stalk celery, roughly sliced
1 small onion, roughly chopped
1 carrot, roughly sliced
enough veggie or chicken broth to cover vegetables (~4 cups)
2-3 medium potatoes, peeled and roughly chopped into chunks
1 heaping tablespoon chopped garlic
1 tablespoon butter
salt and pepper to taste
Coat the prepared peppers in 1 tablespoon of olive oil and roast them in the oven or toaster oven at 400 degrees Fahrenheit for about 30 minutes just until they start to blacken.
If you are using regular sized red peppers – then you can peel the skin off. The peppers that grow well here are so small and have thin walls so it is useless to peel them, but of course even when blended with my immersion blender it is still a little stringy
Heat 1 tablespoon butter in a medium to large pot and then sauté the roasted peppers, celery, onion, carrot, potatoes and garlic while stirring for about 5 minutes.
Add broth just enough to cover vegetables and bring to a boil
Then simmer until potatoes and carrots are cooked through
Allow it to cool for at least 10-15 minutes
Take out about 2 cups of the broth to start (and then add back in as you blend to reach your desired consistency)
Then either use your immersion blender or transfer to your regular blender in batches and blend until smooth adding more broth as necessary.
Reheat and season with salt and pepper to taste.
If you like this type of soup try my other recipes
I’m not really a very up close and personal person when it comes to broadcasting the details of my personal life all over the internet. I’m also not really a self-motivated hustler. However, I really feel like this story needs to be told and that other people out there should know the healing effects of consuming superfoods and certain supplements.
Upon writing this I’m 34, almost 35. I left my doctorate, moved to Big Island to farm with my cookie, and really my only other goal in life other than be a happy, good person, is to be a mother. Last August, my husband left for a few months and I decided it was time to finally do a deep internal cleanse to get my body ready for babies. You see, I eat really clean and life a very active lifestlye, but I really like beer and wine, and pizza and chocolate, etc. So, in desire to be a responsible pre-mama, I bit the bullet, spent a chunk of change on superfood supplements with the intention of doing a pre-conception cleanse. The results were pretty amazing.
The bottom line…
After the Purium Ultimate Lifestyle Transformation program, I lost 10 pounds, 1 ½ inches off my waist, my BMI went down 2 points my muscle mass increased by 5 pounds. And, my PRE-MENSTRUAL CRAMPs COMPLETELY DISAPPEARED! My cravings for unhealthy foods are long gone and my desire to eat healthy and exercise are ever present.
Of course, if you don’t continue with healthy choices you will put that weight back on. Which, of course is what happened to me when my life took an unexpected twist. I started eating pizza again, drinking brews, staying up late, etc.. I a lot of that weight back on… BUT months and months have gone by and I still hardly even notice my period starting. What used to be 1-2 days of very uncomfortable bloating and cramps is now some minor bloating AT MOST.
This amazes me! I have tried other herbal supplements like Dong Qui, and Cramp Bark. I’ve tried balancing my hormones with seed cycling. Years ago, I learned that a healthy hormonally balanced woman should feel no discomfort during pre-menstrual and menstrual days. But of course, main stream this is not what is occurring.
Experts say that the best way to decrease PMS symptoms is detox (caffeine, alcohol, sugar), increase health gut bacteria, and make sure to get a wide variety of your micro and macro nutrients and vitamins.
Specifics on the pre-conception supplement products I fully support:
A few of the Purium line of products, especially the ones included in the ultimate life-style transformations do all of this for you. I don’t know if I can put my finger on just 1 or 2 of the supplements that really helped. Because combined, along with my dedication to abstain from alcohol, sugar and excessive caffeine, these products continue to work to balance my body. I recommend the Nutrition bundle. If you click on any of these links you will be taken to the website and if you register you will get a $50 coupon or 25% of your first order of $200 or more. if you have a problem redeeming your $50 coupon feel free to contact me
Super Amino 23 (absorbs easily digestible vegan protein into your muscle – in 23 minutes)
Power Shake – improves energy, reduce craving, fuels your cells with superfoods like spirulina, millet, chia, carrot juice, wheatgrass, and many more.
Super CleansR (enhance the body’s peristaltic action which loosens embedded and impacted matter, helping your body to cleanse deeply and effectively)
BioMedic – a probiotic supplement that detoxifies glyphosate, Improve digestion, Boost mood & immunity
Tart Cherry juice (Apothe Cherry) – Improves sleep, reduces free radical damage, Beautifies skin, create a healthy response to inflammation
Additionally, both for myself and my husband I purchases CoQ10, from Amazon. CoQ10 (Coenzyme Q10) is a antioxidant boosting supplement. It reduces oxidative stress and has many health benefits for all types of people. But there is significant research to establish that both in men and women it improves fertility. Recommended for pre-conception in doses 300-600mg. However, once you are pregnant it is important to stop taking high doses and ask your health professional about CoQ10.
6 months later, I am taking another round of the Purium Nutrition cleanse products. Getting ready again anticipated conception, I am not doing the super strict part of the cleanse. But instead, I am just gracefully adding in the products into my regular diet. Without completely eliminating, I am cutting back on sugar, caffeine and avoiding alcohol. And again, my weight is starting to drop of slowly and evenly. My energy levels are up, my moods are elevated and I feel like a happy and healthy pre-mama.
There’s lots of supplements out there and for the longest time I resisted. Instead, choosing a diet rich in vegetables, healthy fats, lean proteins and unrefined sugars. I still think this is the way to go. But, there is something to be said for having NO CRAMPS! For this reason alone I think every few months I’ll take a few rounds of Purium’s supplements.
Looking for a corn chowder but don’t necessarily jive with dairy or flour? This corn chowder may be perfect for you! Of course it doesn’t have that heavy creamy taste to it, but it does have the chowder mouthfeel and the crunch of the corn and other veggies. That is what we are looking for right?
Tapioca starch is one of my favorite alternatives to flour when used in breading fish, veggies and chicken as well as thickening soups, stews, and my Big Island Beef Shepards Pie and my dairy free chicken pot pie
3 tablespoons butter (or substitute olive or coconut oil)
2-3 tablespoons tapioca starch
4 medium carrots sliced and chopped fine (about 1 ½ cups)
1 medium-large onion diced
5 small-medium russet potatoes washed, peeled and chopped fine
3-4 stalks of celery washed and diced ( you want the ratio of onion to carrot to celery to be similar, 1:1:1). And the potatoes and the corn will be the star of the show and will also aim to have 1:1 ratio between them.
1 heaping spoon mined garlic
enough filtered water to cover veggies plus a little more (you are going to add in corn)
2 tablespoons concentrated chicken stock (can use vegetable stock (bouillon) or chicken or vegetable stock).
2 tablespoons or so fresh chopped thyme (I use a thyme like plant that grows in the tropics we call Stick Thyme).
4 small fresh ears of sweet corn, corn cut off gently by rotating the corn as you cut with a small serrated knife.
Melt butter and sauté onions until translucent.
Then add garlic, onion, celery, carrots and potatoes and stir frequently for 5-10 minutes.
Next, add tapioca starch and stir several times to coat the veggies in butter/oil and tapioca starch.
Then add water and bouillon and bring to a boil.
Continue to boil 10-15 minutes until all veggies are tender.
Add in thyme.
The soup should be thickening at this point as the tapioca and the potato starch form a “creamy” broth.
If it still seems to watery at this point, you can remove some of the broth and add another tablespoon of tapioca starch to it, wish and add back into soup.
Once the broth is almost at its desired consistency (it will continue to thicken as the potatoes break down), add the corn.
Let the corn cook for 5-8 minutes as you season the soup with salt and pepper and serve warm
This soup is lovely wish fresh chopped parsley added at serving time.
Carrot ginger soup is perfect for rainy season here in Hawaiʻi. It isn’t hard to grow carrots here, but it is hard to get them to taste that perfect amount of sweetness. If you let them get too big they get a little bit woody. Nevertheless, every time we grow a round of carrots we have way too much. One of my favorite ways to store them is to wash them, grate them and vacuum seal them for future use. Another good way to use them is carrot soup!
This carrot coconut soup recipe is totally flexible but should yield about 4 large servings of soup. If you use the coconut flesh instead of milk, expect the soup to be a little bit chewy. Lol. I love this texture but others aren’t prepared for a pureed soup to have the same texture.
Immersion blender is best but you could use a regular blender and blend in batches.
Kitchenaid has a nice middle of the road immersion blender that will last you almost a lifetime of seamlessly pureeing soups and other foods.
8-10 large organic carrots, washed, peeled and chopped roughly
1 large onion chopped roughly
3-4 cloves of garlic
3-4 small – medium russet potatoes, washed peeled and chopped roughly
2-3 tablespoons roughly chopped fresh ginger
1 can coconut milk or the flesh of 1-2 fresh young(ish) coconuts.
chicken broth concentrate, chicken broth, vegetable broth, or bouillon.
Sauté onion in coconut oil (refined or not) until soft.
Then add garlic, ginger, carrot and sauté another 5 – 8 minutes.
Next add 4 cups of broth or enough to cover the vegetables and 1 ½ to 2 cups coconut milk or coconut flesh.
Boil until carrots and potatoes are tender.
Then, let the soup cool for about 20-30 minutes.
Using an immersion blender (stick blender) or in batches using your stand-up blender, blend the soup while adding salt and pepper to taste, going a little light, as the flavors (especially) the black pepper will intensify when you heat the soup again.
I am not a vegetarian (currently), but today I woke up, completely “meated out”. Sick of my same old chicken, turkey, beef dinners. Then I decided today, I am going to cook and eat jackfruit. We have a jackfruit tree that is already fruiting on our young exotic and tropical fruit farm on the Big Island of Hawaii. Unfortunately, the variety, Ziman Pink is extremely prone to “rust” or browning and rotting out before they are completely ripe. We are contemplating cutting the tree down, but then we realized if we just get into the flow of cooking green jackfruit (before they get the rust), maybe we can keep the tree for a few more years while our superior varieties of jackfruit trees we have planted mature to fruiting age. Follow this link for a broad article I wrote about jackfruit.
I made jackfruit curry once before with my brother, almost 7 years back. We picked a jackfruit out of the Napali Coast trail on Kauai and checked it in our luggage (actually a cooler) back to Honolulu. Impatient for it to ripen, and hearing about jackfruit curry we decided to give it a try. I don’t remember much, but I do remember it was a messy pain in the butt to cut open and it was DELICIOUS, textureful experience. Since then Jackfruit has popped up all over the web, trendy cafes, health food stores. You can find it canned in asian grocery stores or in “international aisles” in major supermarkets. The canned versions come either syrup (ripened sweet jackfruit) or in water or brine (green jackfruit). After my experiment today, I understand why even adventurous home cooks prefer to buy it canned.
Or alternatively you could use your smaller Insta Pot.
I searched the internet this morning trying to remind myself how to cook and eat jackfruit when it is green to use in recipes. I found some information (which I follow and describe in my next section), but I found it…lets say lacking in essential in tips and pointers.
tips before you cook jackfruit:
From harvest to cooking wear a shirt and shorts you absolutely don’t care about – many parts of you will get sticky with virtually non-removable sap during the process.
Don’t harvest jackfruit with your favorite knife, blade, machete, it will just be another tool to thoroughly clean of latex/sap that comes from the stem and core of the jackfruit. You can snap off the stem near the top of the fruit. It will sap! Put it down on the ground and let it drip the latex for a few moments. Don’t hold it close to your body, arms, etc. Don’t put it in your car, or wheelbarrow.
Before you cook jackfruit, definitely lay down newspaper, flat cardboard, thickly layered scrap paper etc on a large cutting surface (skip cutting board and go straight to thoroughly (news)paper lined countertop.
Thoroughly oil your sharp knife, your hands and have (rubbing) alcohol, dish soap and a steel dish scrubber on hand.
Be very careful with your slippy hands and knife while you cut (and wrestle) the jackfruit, getting through the center core is the hardest. I had to hug my jackfruit while I firmly cut into it, getting latex all over my shirt.
Cleaning tips! Use a combination of alcohol, oil, dish soap and water and keep trying until it is not sticky any more.
How to cook jackfruit for use in recipes:
Harvest or buy a green jackfruit (not ripe – no sweet smell, not hollow when tapped, doesn’t give to pressure of your thumb.
Set up your station
Lay out newspaper, flat cardboard, thickly layered scrap paper on countertop.
Get out a cooking oil (cheapest you have since you won’t be eating it) for oiling knife, hands and cleaning.
Oil your sharpest biggest knife (cutting through center) and a smaller knife with serrated edges (for cutting out inner core)
Get your cooking station set up….either:
a pot or two of water boiling. Add a splash of oil to the water to discourage the latex from sticking. (approx 45 minute cook time)
use a pressure cooker. The pressure cooker is supposed to take less time over all (10 minutes) of actual cooking – but this time doesn’t include time getting it to pressure (5 minutes) and letting it naturally cool down and release pressure (10 minutes).
Today I tried both methods. I think in the future I would probably just keep it simple and boil the jackfruit. The pressure cooker took a long time to heat up, and release steam. My end result was actually pink (remember the variety of Jackfruit I used was Ziman Pink), not sure if it is due to the variety or to other compounds being released under pressure cooking.
5. Start making the cut. Go slow, make firm cuts, hold the jackfruit to keep it steady as you break through the toughest part, the core. Cut either lengthwise (or the other way) which ever is safest for your oily hands and knife.
6. Cut out the “pithy” core. This is the part I did with a small serrated knife. It is kind of like carving Jack-o-lantern, but harder, slipperier, and stickier. Leave the skin on and the seeds in.
7. Drop in pot either pressure cook or boil about 45 minutes for boiling in a regular pot, about 10 minutes from when pressure is reached in your pressure cooker.
8. Once it has cooled, strain, peel skin, discard or save seeds and their outer coating (for other recipes), and set aside edible jackfruit portions for use in meals.
9. Once cool you can freeze for a few months for future use.
Jackfruit is one of the first tropical fruits I feel in love with. It looks like a monster baby egg, but jackfruit taste is so pleasant they modeled a gum flavor after it. It is also large, spiky, and a chore to open up. But the jackfruit is a powerhouse of nutrition, flavor and calories. You can eat it raw when it is ripe (sweet) or cooked green (aka under-ripe) as a vegetable often used as a meat replacement in many recipes. Below you’ll find more information on jackfruit, the world’s largest tree fruit. You will also learn how to harvest and eat jackfruit, both raw jackfruit and how to cook jackfruit when it is green.
Jackfruit taste, harvest, storage and growing information
Latin Name and family: Artocarpus heterophyllus, family: Moraceae (mulberry, fig and breadfruit family).
Other names: jak-fruit, jak, jaca, nangka (Malaysia and the Philippines); khanun (Thailand), khnor (Cambodia), mak mi or may mi (Laos), mit (Vietnam).
Jackfruit is the largest fruit that comes from a tree. The fruit itself can range from 8 inches to 3 feet (or 20-90 centimeters) long and 6 – 20 inches (15-50 cm) wide. The weight ranges from 10 lbs to an average of 50-60 lbs. Howeer, some people have recorded them weighing up to 110 lbs. The outside of the skin has hard little points connected to a thick wall.
(this is a picture of a bumpy “Ziman Pink” jackfruit – a crunchy variety of jackfruit. It is compared to the size of a iPhone 5 : )
Inside jackfruit the main edible portions are like large “bulbs” surrounding the seeds. These bulbs have a somewhat stringy flesh. The seeds inside are light brown and are usually 3/4 inches to 1 1/2 inches long and about 1/2 to 3/4 inches thick. The seeds have a thin white membrane outside. One jackfruit can contain up to 100-500 seeds inside each fruit. When a jackfruit is fully ripe it has a strong odor. Inside, the pulp of the fruit smells fragrant and tropical, like pineapple and banana.
Jackfruit in the Kitchen:
It is rumored that the flavor for Juicyfruit gum was modeled after the jackfruit. Now, jackfruit is gaining popularity worldwide especially for its use when it is unripe, it is being marketed as a vegan or vegetarian meat substitute. The unripe flesh can be cubed and boiled or cooked similar to breadfruit or plantains. Some people say that it tastes like chicken or pork; it truly soaks up the flavors of the sauces in which it is cooked. In the United States you can now find green (unripe) jackfruit in several health food cafes served in dishes like Vegetarian pulled pork sandwiches or tacos and in stores as prepared and frozen meat replacements. It is also sold in cans in water or brine. The seeds are also edible and a great source of protein when they are boiled and the hard shells removed.
Ripe jackfruit is a also a wonderful edible experience. The ripe pulp is great eaten raw in its natural state. It is also available canned in many markets. It is sweet, fruity, tropical, but unlike any one other fruit. Many people say that jackfruit has hints of pineapple, mango, banana, but again, these are just common tropical flavors that may relate to it. You must get a chance to try ripe jackfruit for yourself. The canned jackfruit in syrup does not do this super fruit justice. Many people distinguish between two jackfruit types: crunchy and soft. Both are great and yield slightly different properties in their culinary applications.
Jackfruit culinary applications
My first experience with unripe Jackfruit was a when I cooked a green jackfruit curry. Many recipes use canned young jackfruit. But I highly recommend tracking your own unripe jackfruit down and experimenting. Another common recipe these days is green jackfruit “pulled pork” or barbecue jackfruit.
Jackfruit has a sticky latex when you pierce the skin. It can be quite messy so it is highly recommended that you oil your knife and maybe even your hands a tiny bit before cutting into it. You may want to even open it in a shallow cardboard box or on top of newspapers to help with the mess.
To prepare green jackfruit, cut it into manageable sections, leaving the skin on and boil it for 45 minutes or pressure cook it for about 10. Once it has cooled, you can remove skin and seeds and use the edible pods cubed or separate it into stringy bits for recipes like vegan steak or pulled pork.
As mentioned previously, the seeds are also edible once cooked. However, it is a pain to remove the plastic-like outer layer of the seed. I have made a really yummy jackfruit seed vegetable burger but it did take a fair amount of work. You can also roast and dry seeds and turn them into a flour.
The ripe pulp may be used in fruit salad, fruit smoothies, etc. Moreover, both the green or ripe pulp can be frozen or canned.
The fruits can mature anywhere from 3 to 8 months from flowering. You can usually tell it is ripe because they change from light green to yellow-brown, but be sure to harvest before it is quite brown and spots appear. The “spines” on the fruit may yield to pressure of your thumb and the fruit should sound hollow when tapped. Jackfruit turn very brown and deteriorate quickly after ripening (2-4 days). Ripe fruits can be kept a few weeks with adequate refrigeration and you can keep the edible flesh frozen for a few months once it is separated from the rind and the seeds.
Toxicity: Ripe jackfruit may act as a laxative if too much is eaten. The raw seeds are indigestible and need to be baked or boiled.
A study published in the journal Plant Foods for Human Nutrition indicated that the pulp of jackfruit is a natural source of antioxidants that protect cells from free radical damage. This means the fruit can help slow down skin aging and can even assist in repairing damaged molecules, like DNA.
Another study published in The Ceylon Medical Journal categorized jackfruit as a low-glycemic index fruit, which is attributed to its dietary fiber content. Consumption of unripe jackfruit can even be used to fight high blood sugar level, according to a Sydney University Glycemic Index Research Service study.
Jackfruit needs humid tropical or near tropical climates for abundant fruit production. These trees have been known to grow at up to 5,000 feet elevation (1,500 m) and they may reach 30-70 feet (9-21 meters) tall. Its leaves are evergreen and glossy but somewhat leathery. They measure up to 9 inches long (22.5 cm). All parts of the tree contain a sticky, white latex.
The jackfruit tree is monoecious (meaning it has both male and female flowers and can pollinate itself). Because they are so tropical and need humid environments, these trees are not tolerant of drought and they are sensitive to frost. In addition, they need very good drainage. Jackfruit trees may live up to 100 years, but their productivity peaks and then declines with age.
Jackfruit is most commonly propagated by seeds which may last up to 1 month before planting. Germination of the seeds takes 3-8 weeks. To speed up germination soak the seeds in water for 24 hours. According to Morton (1987) if you soak the seeds in a 10% solution of gibberellic acid they result in 100% germination. Additionally, jackfruit has a sensitive tap root, so be sure to take care to transplant it while is young and to give enough space for the tap root. You can try planting jackfruit seedlings, but will have more consistent or predictable results with varieties that are grafted or air layered.
The taste of abiu is hard to compare to any other fruit you’ve had. It’s kind of got the texture of a grape, but is the size of oblong tennis ball. Read more about this exotic fruit below.
Latin name and family: Pouteria caimito, Sapotaceae
Other names: emperor’s golden fruit, yellow sapote. Trinidad=caimitt or yellow star apple, Colombia=caimo, Ecuador=luma and cauje, Venezuela= temare, Portugal =abieiro, Ghana=alasa.
The fruits are the size of tennis ball to a baseball, or an average of 2-4 inches. It has a smooth skin, which contains irritating latex when it is still green or under ripe. As it matures the abiu becomes bright yellow. It is either round or slightly elliptical and may have one pointed end. The flesh is like a translucent and white gel. One fruit has up to four brown elliptical seeds that are 1 and 1/2 inches by 1/2 inch.
Abui Taste and Culinary Uses:
Abui has succulent, refreshing flesh, which tastes pleasantly sweet. Some people describe it as a mix between maple syrup and caramel. The texture of the pulp is like gel, it is smooth and not grainy (like chico). Although abui has a unique flavor, the flavor is still subtle and may be overpowered by combining it with many ingredients. A little lime juice will bring out the flavor more. Most people consider abiu best when eaten slightly chilled. It also has applications for juices, smoothies, ice cream, sorbet etc.
Harvest and Storage:
You can pick abiu while still slightly under ripe to almost bright yellow. Yet, they bruise easily. Thus, they should be put in padded containers when you transport them to markets. Fruits ripen in up to 5 days and have a shelf life of 7-14 days at 40-50° F. Moreover, you should keep the stored fruits out of direct sunlight.
Abiu fruit is a significant source of calcium, phosphorus, vitamin A, and vitamin C (180% the RDI of Vitamin C). The fruit is rich in vitamins and minerals: thiamine 0.2 mg, riboflavin 0.2 mg, niacin 3.4 mg, Vitamin C 49 mg, calcium 22 mg and iron 1.8 mg. Brazilians use abiu medicinally to help with coughs, bronchitis and other lung complaints.
This fruit tree thrives in tropical areas. In Hawaii it will grow up to 3,000 feet elevation. Whereas, in South America it has been known to grow at up to 6,000 feet elevation. These trees grow from 30-120ft tall. Mature trees may produce anywhere from 100-1000 fruits a year. Abiu has multiple bearing times throughout the year.
Abui is generally propagated by seeds, although grafted varieties ensure less variation. Seeds should be planted as soon as possible. Some people dry the seeds in shaded, open air for a few days and then plant the seeds 2 inches deep. Abui seeds germinate in 15-20 days and they should be planted 20 feet apart. From fruit set to harvest, the abiu takes around 3 months.
Seedlings produce fruit in as little as 3 years, with a full harvest in 5 years. Young grafted trees used for superior varieties may start bearing in 18 months. Known as a hardy tree, the abiu doesn’t need a lot of attention. However, some people like to give the lower branches a little pruning after about 1 year.