The Star apple, also known as Caimito and Caimite, is in the same family as mamey sapote and green sapote and is not actually an apple. When a Star apple is cut in half horizontally, the jelly-like core encased in the soft and creamy white pulp is in the shape of a star, giving the fruit its name. Sometimes the core or cells have inedible seeds. The fewer seeds, the better the taste. The skin can be smooth or leathery, and either purple or green depending on the variety. The pulp is tropical and sweet in flavor with hints of lychee, apple, and persimmon. Star apples are thought to be native to Peru, and available in the spring. The pulp contains vitamin C and other antioxidants.
Ripening and Storage:
Star apples will be slightly wrinkled when ripe and have a slight give to the touch. To fully ripen, keep on the counter and once ripe, store in the refrigerator.
The skin, rind, and seeds should not be consumed. To eat, slice in half and use a spoon to remove the sweet custardy pulp.
The Star apple is delicious when chilled. Enjoy raw as-is, or use in fruit and green salads, beverages, parfaits, sorbet, and other desserts. Its flavor pairs well with tropical fruits such as mango.