Pouteria caimito, the abiu (Portuguese pronunciation: [ɐˈbiw]), is a tropical fruit tree in the family Sapotaceae.

[3] It grows in the Amazonian region of South America, and this type of fruit can also be found in the Philippines and other countries in Southeast Asia.

Inside is a pale, translucent pulp of a custard consistency that is easily scooped out with a spoon; also, a few bits of tougher gel may be found.

The fruits have one to four ovate seeds,[7] which are easily removed and are covered with a thin layer of adherent pulp.

The skin of the ripe fruit is a pale yellow color with a leathery texture and residual latex.

It also grows around Tingo Maria and Iquitos, Peru, and it can commonly be found in the Province of Guayas in Ecuador, where it is sold in the markets.

[9] It can also be found in Colombia in areas such as the regions of Caquetá, Meta, and Vaupes and it is very plentiful in Amazonas, Venezuela.

It has also been growing for a very long time in Trinidad and it is endemic in some parts of Southeast Asia like Indonesia and the Philippines.

It is a common dooryard tree in the backyards and streets in the city of many Brazilian towns, but it is not usually grown commercially.

The tree grows best in tropical areas and in places that have a warm, moist climate all year long, and is slightly less hardy than related sapotes such as the canistel and sapodilla (nispero).

[6] Within the United States, it grows well in South Florida as far north as Palm Beach County, and has survived brief freezes.

The fruit of the abiu tree is edible and considered one of the best of the sapotes[8] due to having the sweet, caramel-like taste of sapodilla with a smoother texture.

The melting, sweet pulp of the abiu is also used to flavor ice cream and cut into yogurt for a light and delicious breakfast.

Abiu fruit is a significant source of calcium, phosphorus, vitamin A, and vitamin C. The fruit is known by different regional names in countries of production; in Brazil, it is known as abiu, in Trinidad it is the yellow star apple or caimitt, there are also the purple and green skin caimitt varieties (distinct from the star apple); Colombians know it as the caimo, caimito amarillo (again not to be confused with Chrysophyllum cainito, which is known as caimito in some countries) or madura verde; in Ecuador it is known as the luma or cauje; in Venezuela as temare; in Portugal as abieiro; in Bolivia is known as kepi; and in Ghana as alasa.