The babáco originated in the Andean belt of Ecuador, but is now cultivated in New Zealand and Guernsey. It is a fruit about 25 cm (10 inches) long, a hybrid of the paw paw, slightly banana-like, pointed at one end and blunt at the other with five slightly concave sides. When it is cut open it reveals a five pointed star in section. When unripe the thin, waxy skin, which is edible, is pale green, and it ripens to a rich yellow all over. The riper and softer it is, the better the flavour. The juicy flesh is very pale apricot in colour, moist and juicy. The flavour is bland, but it can be refreshing on a hot day, like melon. There is a slight scent of strawberries and pineapple to the flesh when it is cut, but no flavour. It keeps well and is a good standby but needs livening up with sugar, citrus juice or spices. It is used either raw or cooked though good ones are best savoured raw.
