{"id":4,"date":"2008-05-22T14:07:37","date_gmt":"2008-05-22T04:07:37","guid":{"rendered":"http:\/\/202.60.70.40\/~australi\/?page_id=4"},"modified":"2010-01-11T20:51:53","modified_gmt":"2010-01-11T10:51:53","slug":"abiu","status":"publish","type":"page","link":"https:\/\/australiantropicalfoods.com\/index.php\/exotic-fruits\/abiu\/","title":{"rendered":"Abiu"},"content":{"rendered":"

\"abiu\"<\/a>ABIU<\/strong><\/span><\/span> Pouteria caimito<\/h3>\n

Other names:<\/strong><\/span> Luma, Caimito, Aboi<\/p>\n

Intro: <\/strong><\/span>Recent introduction into Far North Queensland in the 1970s. In Brazil the pulp is eaten to relieve respiratory complaints.<\/p>\n

History:<\/span><\/strong> Originates from the headwaters of the Amazon in Brazil and Peru.<\/p>\n

Shape:<\/strong><\/span> Round to oval in shape and sometimes pointed at the ends.<\/p>\n

Weight\/Size:<\/strong><\/span> Can weigh up to 500 grams and range in diameter from 7 to 12cms.
\n
\nColour: <\/strong><\/span>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.<\/p>\n

Taste:<\/strong><\/span> The characteristic taste of the Abiu is a creamy sweet caramel\/vanilla flavour.<\/p>\n

Buying\/storage: <\/strong><\/span>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.<\/p>\n

Preparing & serving: <\/strong><\/span>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.<\/p>\n

Variety:<\/strong><\/span> Gray, Z2, Z4, E4 and other selections.<\/p>\n","protected":false},"excerpt":{"rendered":"

ABIU Pouteria caimito 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":3,"menu_order":1,"comment_status":"open","ping_status":"open","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-4","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/4","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/comments?post=4"}],"version-history":[{"count":2,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/4\/revisions"}],"predecessor-version":[{"id":4065,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/4\/revisions\/4065"}],"up":[{"embeddable":true,"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/pages\/3"}],"wp:attachment":[{"href":"https:\/\/australiantropicalfoods.com\/index.php\/wp-json\/wp\/v2\/media?parent=4"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}