ABIU TOO. My first taste of the Abiu was when I was very young, something that my father brought back from a trip to Hawaii. The taste of that piece of dehydrated fruit was so unforgettable that it stayed with me all my life. If you adore the taste of LECHE FLAN, that’s the taste notes of Abiu, but because it’s fruit, 10x the deliciousness. There is no taste like it, it is difficult to describe it with justice. You can imagine my surprise when someone mentioned in passing that there is a source of fresh Abiu fruit in Nueva Vizcaya, somewhere near Solano, she cannot be sure. To find this farmer, to lock in his next harvest of Abiu, that was one of our reasons for out trip to Nueva Vizcaya early this month. It took us two days to find the right town—it was not Solano—and then the right barrio, showing pictures of the fruit to a lot of people in the public markets, until we hit the jackpot. We met the farmer—he said he had 2 trees. We were not able to see the trees—he said his farm was halfway up the mountain and it was getting dark. We wanted to leave money for his next harvest—he said it happens to be this January. “Tawag na lang po ako ser pag meron na.” That’s exactly what he did close to noon this morning. “May abiu po ako, gusto niyo po ba kunin, kung hindi po, ipamimigay ko na lang po sa mga taga dito.” Was he crazy? We said “Yes” never mind that the last truck from Bambang, Nueva Vizcaya leaves at 2PM, an hour and a half away. Will he find a way to bring it there if we paid the tricycle fare? I have a “kolong-kolong”. he said, “No problem.” Such a good man. Long rambling story short, he made it to the truck in time. Forty beautiful, beautiful kilos are on the way to us, arrives in the very wee hours at RuRi House—how was this miracle possible?

Wikipedia says about Abiu: Abiu is usually eaten fresh. You just cut the fruit in half length-wise and use a spoon to scoop out the soft flesh inside. A ripe abiu has a very unique taste. The creamy white flesh is extremely delicate, lightly sweet, with a strong hint of caramel and vanilla. Some people describe the flavor as similar to a crème caramel flan! Each fruit typically has one or two black oblong-shaped seeds. The peel of the fruit is not edible. It contains a gummy latex sap that could make your lips stick together! Don’t worry; it only happens if you bite directly into the fruit. The peel (where it is cut) also turns brown immediately when it is exposed to air. Abiu is best enjoyed when it’s chilled. It’s delicious when added to yogurt or mixed in a fruit salad. In Hawaii, creative chefs at fine restaurants make a delightful abiu sorbet by combining the fruit with coconut milk and pure cane sugar. In Latin America, people make ice cream, as well as other delectable desserts, like fruit tarts and cakes, with abiu. But eating it fresh is the most preferred way. Some vacation resorts in Hawaii serve abiu to their guests at the breakfast buffet, along with other usual tropical fruits like papaya and pineapple.

My thoughts on Abiu: I think the best thing about this buy is not so much because the Abiu is available but because you can plant, sell or gift the seeds after you eat the flesh. (The seeds only are the same price online.) There’s 4 big seeds per fruit and Bill-in-the-video says they are easy to plant in tropical climate—that’s ours. The idea of Abiu becoming more common makes me very happy indeed. So ABIU GROUP

BUY: 4 kg of ABIU in a freshly-woven BAYONG — P1,200. Put your name on the list and send us proof of payment. Your AbIU shall be dispatched tomorrow starting at 10AM~

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Weight 4 kg


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