Babaco is an oblong tropical fruit closely related to papaya. It is a hybrid, a cross between the mountain papaya (Carica pubescens) and chamburo (Carica stipulata). The fruit has a unique yellow-green skin and pale yellow flesh. Unlike papaya, babaco has no pits, and its skin is edible, adding to its convenience for consumption.
The fruit is rich in vitamin C and naturally low in sugar, making it a healthy choice. Despite its low sugar content, babaco has a pleasantly sweet taste that makes it suitable for eating raw as a fruit. It also contains papain, an enzyme known to aid in digestion and act as a natural meat tenderizer, much like papaya.
Babaco originates from the highlands of Ecuador, where it thrives in the temperate, humid climate. In recent decades, it has been introduced to other regions, such as the Channel Islands and New Zealand, the latter cultivating it commercially since 1973. Its adaptability to cooler climates has allowed it to grow in areas beyond traditional tropical zones.
The fruit’s versatility makes it popular in both culinary and medicinal contexts. It can be eaten raw, blended into smoothies, or added to fruit salads. Its tangy and slightly acidic flavour pairs well with desserts, jams, and even savoury dishes. Additionally, its tenderizing properties make it a useful ingredient in marinades.
Babaco’s edible skin, lack of seeds, and unique taste make it a convenient and appealing fruit for modern consumption. Its increasing cultivation worldwide signals its growing popularity as a nutritious and versatile addition to global cuisines.
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