Oiti

What it is

Oiti is an oval fruit about 6–12 cm (2½–4¾ in) long. Its bright yellow exterior surrounds soft, sweetish pulp and a large stone. Fibres run through the flesh, which is scraped away from the stone after peeling. Its flavour is likened to murici mixed with mango.

Where it comes from

Oiti is a tree of Brazil's Atlantic Forest, planted for its deep shade. It is now planted across almost all of Brazil, shading streets and squares in cities such as Manaus, Aracaju and Fortaleza and across São Paulo state.

The name Licania tomentosa refers to the same species now called Moquilea tomentosa, in the Chrysobalanaceae family.

How it's eaten where it grows

In Brazil, oiti goes into both sweet and savoury dishes. Farofa de oiti folds the pulp into toasted cassava flour with butter, garlic, salt and oregano. Bolo de oiti mixes scraped pulp with flour, sugar, milk or water, eggs, olive oil and a raising agent.

Pudim de oiti combines the pulp with condensed milk, cream and eggs, baked with caramel. The fruit also becomes a drink blended with milk, or a batch of ice cream.

How it's grown

Oiti keeps its leaves all year and can reach about 20 m (66 ft). Small white flowers draw bees and other small insects that carry pollen between flowers. In nursery cultivation it grows in sun or partial shade and accepts a range of soils.

When and where you'll find it

In São Paulo state, oiti is usually ripe from January to March. Rio de Janeiro’s usual window is February to March; in Minas Gerais it is February to April. In Brazil, the tree is a familiar part of streets and parks as well as a source of fruit for the kitchen.