Ahudu Calories

Ahudu tastes tangy and sour when underripe, becoming softer and more sweet-sour as it ripens. Its flavor can be sharp enough that people often blend it with sweeter fruit in drinks.

Wash ahudu, then bite into the fruit or cut the flesh away from its hard stone. The flesh can cling to the stone, so eating it by scraping or sucking the pulp off is often easier.

Yes, ahudu skin is edible when the fruit has been washed. It may taste more tart or feel firmer than the flesh, so you can peel the fruit if you prefer a milder bite.

Ripe ahudu is usually more yellow than green and yields slightly when pressed. It should smell fruity and feel less firm; hard, green fruit is generally more sour and can be left at room temperature to ripen.

No, the hard stone in ahudu is not eaten. Remove or avoid it and eat only the surrounding flesh; take care when biting the fruit because the stone can be difficult to see beneath the pulp.

Yes, ahudu’s sour fruit flesh works well in juices, sauces, and cooked preparations. Separate it from the stone first, then adjust the sweetness or seasoning to balance its tart flavor.

Keep ripe ahudu dry and refrigerated, and wash it just before eating. If the fruit is still firm and green, leave it at room temperature until it softens, then move it to the refrigerator.

Yes, freeze ahudu flesh after washing the fruit and removing the stone. It will soften after thawing, so frozen ahudu is better for smoothies, juice, or purée than for eating fresh.

Yes, a large amount of ahudu may cause digestive discomfort for some people, particularly because its flesh is tart and fibrous. If you are trying it for the first time, start with a small amount.