I have grown abiu trees in my small plantation at Siusega now for some years.
They bear abundant amounts of fruit and are heavily laden when the tree is very young.
When I tell people about abiu they look puzzled, as it’s not a widely used fruit but one that grows so well in Samoa.
The abiu (Pouteria caimito) is actually a fruit crop indigenous to the warm and also damp lowlands of South America.
Although it was brought to a number of other places around the world, the abiu remains fairly uncommon in the Southern Hemisphere.
In Samoa, we also grow other exotic fruits: soursop, rollinia, durian, mangosteen and rambutan. And these fruits find much greater favour with the general population.
Some cafés are now coming on board and using the flesh of some of these abundant yet seasonal fruits in smoothies.
The Health benefits of abiu are many.
- A significant amount of Vitamin A, which is beneficial for eye health.
- Vitamin C, which is beneficial for our immune system.
- A high in fibre, which can assist with bowel and digestive health.
- Rich in Vitamin B3, the abiu also helps with our skin health, central nervous system and digestive system.
In Brazil, abiu is used to alleviate coughs and other respiratory diseases.
So with this abundance of abiu on my trees, I needed to find a way to use them one that would forgive the oxidisation or browning that occurs a few minutes after you open them.
I decided that we all love apple crumble so why not make an abiu crumble?
Using a fairly simple apple crumble recipe I prepared the crumble, spooned out the flesh of the abiu and quickly combined the two into the oven for 40 minutes and what came out was a lovely tasty abiu crumble.
The browning was minimal and rather the same as any apple crumble to look at.
Now the chefs and staff have all tasted it we are going to see if our customers agree with us!
Abiu Crumble is delicious served with nothing more than freshly whipped cream. The flesh of baked abiu is absolutely delicious: sweet, nutty and faintly fragrant.