The fruit of caimito is highly recommended for direct consumption. After its yellow maturity, the pulp of its displays a translucent colloidal matter just like the feature of a jelly whose taste is sweet, smooth, and chewy. But for the reason of its high content of colloid and iron within the skin, we suggest that it be eaten right after cutting since it is so fragile that oxidation often occurs and results in a brown-colored appearance on the surface.
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