Peruvian apple cactus fruit

What it is

This is Cereus repandus, also known as Cereus peruvianus. Its fruit can reach 10 cm (4 in), with leathery skin around the edible flesh. Red is one colour; yellow and pink-yellow fruit also occur. The skin is not eaten.

The flesh closely resembles white-fleshed dragon fruit. In a Florida planting, the flesh has a watermelon-like texture with sweet, floral flavours. Israeli Koubo selections have a perfume-like aroma.

Where it comes from

The cactus comes from the southern Caribbean and northern South America, including Venezuela and Colombia. It has also travelled as a garden plant.

Israel’s Koubo fruit crop began with seeds collected from private gardens in southern California. Plants with good-tasting fruit were selected for growing, giving the tall cactus a second role beyond garden planting. Florida has fruiting plantings too.

How it's eaten where it grows

In Israel, Koubo is eaten fresh and also becomes sorbet. One Israeli recipe blends peeled fruit with cooled sugar syrup, then churns the mixture in an ice-cream machine.

Israeli growers have also made Koubo into jam, dried fruit slices and an aromatic liqueur.

How it's grown

The cactus grows as tall, upright stems. In Israeli orchards, growers root sections of stem after leaving the cut ends to dry for a week. Plants can reach commercial production in about three years.

Orchards use drip irrigation, and winter pruning keeps flowers and fruits within reach. In Florida, Cereus repandus also grows in the Cactus & Succulent Garden at Port St. Lucie Botanical Gardens.

When and where you'll find it

In Israel, fresh Koubo usually reaches markets from July to January. At one Florida grower’s planting, fruit takes about 60–90 days from flower to ripe, and a single plant can carry several crops at once, each at a different stage, from flowers to ripe fruit.