Season's bounty: Best way to enjoy Caimito this summer

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MANILA, Philippines — Caimito. Kaimito. Star Apple. A nutrient-dense tropical fruit that is in season at this time of the year, it is low in calories but is loaded with beneficial vitamins and minerals. People should really take advantage of its bountiful harvest this year because it does the body a lot of good.

For one, it oozes with antioxidants that helps the body resist chronic diseases. It contains polyphenols, such as catechins and epicatechins, that combat oxidative stress.

Caimito also boosts the immune system with its high Vitamin C content, and the dietary fiber present in the fruit helps improve digestion and promote better gut health. Since it contains significant amounts of calcium and phosphorus, it is good for the bones and teeth.

It also does a lot for the eyes and skin with its antioxidants and high Vitamin A content. The iron in the fruit help maintain healthy red blood cells and thus prevent anemia from developing — and the fiber does its share in helping manage blood sugar levels and aid in weight management.

Most of all, it is delicious. So make the most of it while Caimito is in season. But must you always eat it as is — as in slice the fruit to open it up, scoop up the flesh and eat just like that?

A quick check with some chefs show that most people prefer it that way, but there are a few delicious stuff that you can do to make your Caimito even more delicious and enjoyable to eat.

Chef Cocoy Ventura

Chef Cocoy Ventura, the pride of Isabela, has a lot to say about his favorite Caimito.

“When we were kids, there were two Caimito trees at our neighbor’s place. We would carve out our names on the unripe Caimitos we’d claim — as many as we could reach, and religiously guard it until it’s soft to the slightest when pinched. We then pick it and eat it on the piggery’s roof, under the tree. But when the weather is very hot, just like now, we’d scrape the meat onto a bowl, add ice and condensed milk. We’d consume it slowly, letting the ice melt, amalgamating the fresh and sweet taste of the succulent Caimito,” the chef said. 

Chef Michael Santos

“I haven’t tried experimenting with the star apple. I like eating it as is. As in scoop and subo. I find it delicious as is — tart and sweet,” said Chef Michael Santos of Vikings The Alley.

“It brings back childhood memories. My grandparents had a Caimito tree in their property, and I loved eating it as a child. I still love it now,” he added. 

Chef Eugene Raymundo

“I like Caimito,” said Chef Eugene Raymundo, who is chef consultant and recipe developer of a number of food manufacturing companies.

“I grew up spending summer breaks in my lola’s house in Manila and they had a aimito tree. We always looked forward to their homemade Caimito ice cream. It’s a very simple frozen concoction but, for us, it’s the best ice cream then," he said. 

Chef Junjun De Guzman

“I just eat it as is. Nothing beats its natural flavor and texture. I can only imagine if you make it into another form,” said Chef Junjun de Guzman, pastry head of the Center for Asian Culinary Studies (CACS).

Chef Kris Edison Tan

“I love eating Caimito for my snack,” Chef Kris Edison Tan of Masa Madre Bakehouse admitted. “But, yes, now that I’m baking breads and making pastries, I can make a Danish white chocolate caimito cremeux.”

Chef Waya Araos-Wijangco

“I have tried making ice cream with Caimito. But normally, I just put the whole thing in the freezer and eat it frozen. I do it two ways — either put the whole fruit in the freezer, then slice and scoop the meat to eat later; or I slice and scoop the meat into a container, freeze it, then scoop to enjoy later,” said Chef Waya Araos-Wijangco, who owns and runs Gypsy Baguio by Chef Waya.

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