Kendall Farms | Babaco

The History of Babaco

From the jungles of Ecuador and the Amazon headwaters comes the Babaco (Carica pentagona). It has been cultivated there since before the arrival of Europeans and the babaco has recently been introduced to New Zealand where it is grown commercially. In Israel and other parts of the Middle Eastern the plant is also being grown commercially in greenhouses. Steve Spangler is credited with introducing the babaco to southern California in the 1970's. It was classified as Carica pentagona by the European plant explorer O. Heilborn in 1921.

The Kendall Farms Range

This fruit, although rare is keenly sought after by those who experience its unique qualities. They are grown on a small scale commercially in New Zealand and the Middle East. Why not grow your own Babaco and experience the exotic flavour. Perfect for tropical areas, they are are juicy, seedless and have a flavour described as a cross between pineapple, papaya and strawberry.

Cultivation Notes

A mature tree can reward you with up to 25 to 100 fruit per year. Fruits are harvested when they lose their green tinge and turn yellow all over, handle with care as they are easily damaged. Grows to 3m, is evergreen, self pollinating and harvests all year round. The babaco thrives in a cool subtropical climate that is void of frost. They prefer a light, fertile, well-drained soil and will fruit and will fruit nicely in shady locations but prefer a sunny spot. Babaco likes partial shade in warmer climates. High temperatures and low humidity may result in sunburnt fruit and immature fruit drop. They are ideally suited to pots and is also excellent in greenhouses. The plant will sustain damage from frost and is also susceptible to root rot.

Health Benefits

Babaco is rich in Vitamin A and C and low in sugar. It contains the enzyme papain which helps to digest fat and proteins. These valuable enzymes are the most abundant in the skin, so all the fruit should be eaten to obtain the full value it has to offer.

Interesting Facts

The attractive torpedo shaped fruit has an effervescent flesh hence its other name the 'champagne fruit'. The texture of the golden fruit is light and refreshing. The slightly acid flavour has a hint of strawberry, pineapple and pawpaw and can be made into a tasty thirst quenching drink. The unripe green fruit is delicious used as a green vegetable in curries and chutney. Babacos keep well, up to five days if refrigerated. The flavour can be livened up with the addition of a little lemon, lime, or such spices as cinnamon or nutmeg.

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BABACO CHUTNEY

Ingredients

4 ripe Babacos

20 Mint Leaves

1 Fresh green chilli, chopped

1 pinch White cummin seeds

1 pinch Mustard seeds

Sea salt; to taste

Water, as necessary

Method

Top and tail the babacos, cut up and remove the seeds. Put the babacos, together with the mint leaves, green chillies, cumin seeds, mustard seeds and salt, into a mortar, and pound with the pestle into a pulp. Add water to thin the chutney to the desired consistency.

Refrigerate and serve as needed.

CHAMPAGNE FRUIT SMOOTHIE

Ingredients

2 cups peeled Babaco, seeded and cubed

2 cups milk

1/4 cup white sugar

1/4 cup sweetened condensed milk

2 tbsp cream cheese

2 cups ice

Method

Place papaya, milk, sugar, condensed milk, yogurt, cream cheese, and ice in a blender. Blend until smooth.

Serve immediately.