Babacos

Origins and history

Babacos are native to the Andean region of South America, particularly Ecuador and Colombia. They have been cultivated for centuries by indigenous communities and are highly valued for their nutritional properties and delicious taste. Babacos are now grown in various tropical and subtropical regions around the world.

Nutritional information

Babacos are a good source of vitamin C, dietary fiber, and antioxidants. They are low in calories and fat, making them a healthy choice for a refreshing snack or dessert.

Allergens

Babacos may cause allergic reactions in individuals with latex allergies, as they belong to the same plant family as papayas and contain similar allergenic proteins.

How to select

When selecting babacos, choose fruits that are firm and heavy for their size. The skin should be smooth and free from blemishes or soft spots. Ripe babacos will have a yellow color and yield slightly to gentle pressure.

Storage recommendations

To prolong the shelf life of babacos, store them in a cool, dry place away from direct sunlight. They can be kept at room temperature for a few days or refrigerated for up to a week. Once cut, wrap the remaining fruit tightly in plastic wrap and refrigerate for up to 2 days.

How to produce

Babacos can be grown in tropical or subtropical regions with warm temperatures and well-drained soil. They require regular watering and protection from strong winds. Babaco plants can be propagated from seeds or cuttings.

Preparation tips

Babacos can be enjoyed fresh in salads, smoothies, or fruit bowls. They can also be used in desserts like pies, tarts, and sorbets. The flesh can be scooped out and eaten as is or blended into a creamy puree for various culinary applications.

Availability

Ecuador, Colombia, New Zealand, Australia