Babaco

Babaco

  • +Description

    Babaco is related to the papaya. Babaco is native to the Andes of northwestern South America from Colombia south to central Chile. The fruit grows in bunches on the stem of the babaco tree. Babaco has a cylinder-like shape. The skin is yellow and the fruit has juicy yellow flesh without seeds. The taste is fresh and sweet and can be defined as a combination of strawberry and melon. The fruits are smaller than the papaya, broad pear-shaped, blunt and more aromatic than the papaya.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Babacos are available from Colombia, Ecuador and Holland

  • +Main nutrients

    Beta-carotene , Calcium, Fiber, Magnesium, Potassium and Vitamin C.

Main varieties

  • Babaco

    Babaco

    The skin is yellow and the fruit has juicy yellow flesh without seeds. The taste is fresh and sweet and can be defined as a combination of strawberry and melon.

    View Babaco

Preparation

Preparation

Wash the babaco and eat as a whole, or slice it into pieces for further preparation.

Consumption

The fruits are usually cooked or stewed just like a vegetable. The babaco flesh is also good in fruit salads and can be blended into a sauce. In several Andean countries they produce soft drinks made from the flesh of the babaco.

When to eat

Green babacos can be ripened at room temperature. Ripe babacos should be kept in the refrigerator and consumed within a few days.

Did you know?

  • Babaco is also called ‘Mountain Papaya’.
  • Babaco is related to the papaya, but has almost no resemblance.

 

 

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