A yellow, soft-spined member of the custard-apple family with creamy white flesh that tastes like lemon meringue. Sometimes called 'wild sugar apple,' it is among the most dessert-like of tropical fruits.
A rare Amazonian fruit reaching South Florida diaspora and Latin markets, biriba is part of the custard-apple family the Black kitchen already knows through soursop and sweetsop.
Biriba is rich in vitamin C, potassium, and B-vitamins, with a creamy fiber content that supports digestion. As an Annona-family fruit, it shares the lineage of soursop and sugar apple, with acetogenins and antioxidant polyphenols in the plant. The flesh is naturally very sweet — its sugar content is high, so biriba is best understood as a whole-food dessert rather than an everyday fruit for anyone watching blood sugar.
Cut the soft fruit in half when it yields to gentle pressure and scoop the custardy flesh, spitting out the dark seeds. Best eaten fresh and slightly chilled — it browns and ferments quickly once ripe.
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