The caimito fruit

It might surprise some of you that caimito, or star apple trees, were introduced to the Philippines just over a hundred years ago. A native of Central America, the fruit was reportedly brought into the country by W.S. Lyon, an American horticulturist, in 1905, according to Doreen Fernandez. Caimito must have made a terrific impression early on, because the tree found its way into many backyards by the 1950s, providing not only an attractive shade tree with two-toned colored leaves, but the fleshy sweet fruit we associate with the start of the scorching summer heat. Once the fruit start falling off the tree, they are more than ready for picking. Roughly the size of a baseball, I was always tempted to use them as a projectile while playing outdoors.

Caimito fruit have been abundant in local markets for the last few weeks. Choose fruit with glossy, unbruised skins, heavy for their size and preferably with some twigs or branches still attached to indicate a recent harvest. Savoring the heavy fruit au naturel, at room temperature, results in the sweetest and most flavorful experience. Others prefer the fruit chilled in the fridge for a few hours before eating, and often enjoy it as a dessert. There are two main varieties that grow locally: caimito blanco, a light greened skinned caimito with creamy flesh; and the dark burgundy caimitos (caimito morado), seen in the photos here,  that possess a purple-red rind and tinges of purple flesh.

Those who are lucky enough to have access to a fruit-laden caimito tree in the neighborhood can enjoy this fruit for free!  But at the other extreme of the spectrum, you can find excellent specimens at weekend markets for up to P90 a kilo, a minor ransom for a fairly common fruit. They will keep a few days in your refrigerator, but are otherwise quite perishable once ripe. I have never come across a recipe that uses caimito as an ingredient, though I have read of others who include them in fruit salads, fruit shakes, sorbet and the like.