Region of Origin
Commodity:
Star Apple
Description & Origin
Star apple is a tropical fruit in the same plant family as mamey sapote. About the size of a baseball or large apple, the glossy skin is thin, smooth, and leathery to the touch. The fruit is firm, but softens as it ripens. The fruit may be red-purple, dark purple, or pale green, depending on the tree. The inner rind is dark purple in purple-skinned fruits and white in green fruits. The fruit gets ...
Other Names
Caimito (Spanish), Cainito (Portuguese), Caimite (Haiti), Pied Caimite (French), Star-plum (Colombia), Vú Sữa (Vietnam)
Health Benefits & Nutrition
The pulp of a star apple contains vitamin C, calcium, and phosphorus. Star apple is rich in antioxidants to support the immune system. In traditional medicine, the star apple has been used to treat sore throats and reduce inflammation associated with pneumonia and laryngitis. The seeds have been ground and used as a tonic and diuretic. In some areas, it has even been used to manage diabetes.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Star apple pulp is typically enjoyed raw, out of hand. The sweet pulp is also used often in smoothies, parfaits, ice creams, and fruit salads. In Jamaica, star apple is combined with citrus and condensed milk in a fruit salad called “matrimony.”
Flavor Pairings
Sour Orange, Citrus, Pineapple, Coconut, Mango, Nutmeg, Sherry
How to Prepare
One must be mindful when prepping star apples, as the skin and rind contain latex and are inedible. To prepare the fruit, gently massage the fruit to increase the juiciness for a minute or two. Score along the circumference of the fruit without going through the center, or pull the halves of the fruit apart with your fingers. If cut through the center, the bitter latex may contaminate the pulp. The juicy pulp can be sucked out of the center or scooped out with a spoon. The seeds should be spit out or discarded as they are very bitter.
How to Store in the Kitchen
Star apple can be stored at room temperate to ripen. The star apple is ripe once the skin color dulls and the fruit gives to a gentle squeeze. It may also become slightly wrinkly. Once ripe, store in the fridge. Check for ripeness frequently. Once cut, eat or use immediately.
Fight Food Waste Tips for root to stem cooking
Unfortunately, about 33% of the star apple is inedible (the skin and inner rind), although there are uses in traditional medicine for the seeds and bark of the tree.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
37-43°F
RECOMMENDED STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No – somewhat resistant to chilling injury, and therefore a good candidate for shelf-life extension.
RELATIVE HUMIDITY:
90%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
No
RIPENS AFTER HARVEST:
Yes – Fruit is picked at half maturity and should be allowed to fully mature before consumption.
PROFESSIONAL RIPENING RECOMMENDED:
No – Star apple does not respond to post-harvest conditioning.
Quality Assessment
Star apple should have smooth, waxy skin and a firm feel in the hand. The fruit may have some brown scarring and skin imperfections. This is normal. Fruit should be free from areas of decay, damage around the stem, or bruising.
Important Handling Notes
Star apples are sensitive and can be easily bruised. Ensure the fruit is properly packaged and treated with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, star apples may last up to 3 weeks.
