Pouteria caimito

A cross-sectioned abiu (P. caimito) fruit

The fruit of P. caimito is typically 3-9 cm long and yellow when mature.

The short-stemmed fruit breaks off cleanly.

P. caimito seeds

Mature abiu trees produce 100 to 1000 fruits each year.[5] These have a pale, translucent pulp of a custard consistency that is easily scooped out with a spoon; also, a few bits of tougher gel may be found. The seeds are easily removed and are covered with a thin layer of adherent pulp. The fruit has a sweet, mild taste, which may have a hint of pineapple, but is best described as reminiscent of caramel flan. It is often used in ice cream or eaten out of hand.

Unripe fruits contain a gummy and unpalatable latex that hardens upon exposure to air. The skin of the ripe fruit is a pale yellow color with a leathery texture and residual latex. Because mature fruits continue to ripen when picked, the harvest can be timed to allow for transportation to market. However, this period may be as short as five days.[6] Maturation can be recognized by the pale green-to-yellow color break and the ripe fruit can be identified by its yellow coloration and a slight softness.

The abiu varies in form, size, and quality of the fruit. Some have soft and others firm flesh. Some taste bland while others have very nice flavor. In Colombia along the Putamayo River, one variety has large, round fruits that are produced after four years. In Vaupes, Colombia, a variety bears fruit just one year after seeding; however, these fruits are small and contain little pulp.

P. caimito fruits at a Miami fruit stand in August

Abiu may have several flowering periods a year, with potential for both flowers and fruit on the tree at one time. The development time from flower to ripe fruit is about 3 months.[7] The main crop season varies by climate.

In Ecuador, the fruits are in season during March and April, but may also produce in other times of the year. In some Brazilian markets, they are sold from September to April, but at this time, they are sparse. Bahia has a short season in February and March. In Florida, the fruits ripen from August to October. In northern Queensland, Australia, the main crop ripens January to March.[6]

The fruit of the abiu tree is edible and considered one of the best of the sapotes[2] due to having the sweet, caramel-like taste of sapodilla with a smoother texture. It is commonly eaten out of hand, although in Colombia, those eating the fruit this way are advised to grease their lips to keep the gummy latex from sticking; this hazard can be avoided by selecting fully ripe fruits and scooping out the flesh with a utensil. The tartness of a bit of added lime juice may enhance the flavor, especially when chilled. The melting, sweet pulp of the abiu is also used to flavor ice cream and cut into yogurt for a light and delicious breakfast. The subtlety of the flavor limits its use in more complex confections and salads. Abiu fruit is a significant source of calcium, phosphorus, vitamin A, and vitamin C.

Propagation is nearly always by seeds, but the fruit of seedling trees is variable. Fresh seeds need to be planted within a few days if they are to remain viable, and germinate in two to three weeks. The lower branches of the seedling may be pruned after a year, and the first fruit can be expected in three years, with substantial yields at five years. Grafting, budding, and air layering can be used to propagate superior strains and advance the production schedule.

The commercial value of the fruit in its native range is limited because it is often damaged by small insects. In Brazil, the main pest that destroys the fruit is thought to be the fruit fly. Thrips are known to attack buds, leaves, and young fruits, but in exotic locations, abiu can be relatively pest-free, especially if fruit is harvested at maturity and ripened off the tree.[9][6]