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.
 
Main nutrients
Beta-carotene, calcium, fiber, magnesium, potassium and vitamin c.
 
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 babaco 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.