(excerpt from upcoming newsletter publication)
The Babaco (Vasconcellea ×heilbornii; syn. Carica pentagona) is a papaya-like plant first introduced into North American gardens by Steve Spangler, founder of Exotica Nursery in Vista CA. It is native to the mountainous regions of equatorial America. The Babaco is widely available in Southern California nurseries during summer months.
The plant is incredibly easy to grow in temperate climates. Nursery stock will survive in pots or planted in the ground with regular applications of humic fertilizers. In my experience, modest applications of GroPower 8-6-8 Citrus and Avocado Food seem more than sufficient.
In the wild, the plants grow for several years to a height of 15 feet or so, and then break off near the base due to the inability of the stalk to support growth at that height. In cultivation, the plant is grown for 2–4 years to a height of about 5 feet, then cut back near the base for regeneration. The removed stalks can be cut into ~1 foot sections, coated with RootToneŽ or another rooting compound, and grown into additional plants which will bear viable fruit in 2 years. It is quite cold-hardy for a tropical plant, living through 3 nights of 27 deg-F temperatures in the “freeze of 2007”. When loaded with fruit, the plant does need lateral support to avoid tipping or breaking during a wind storm.
The Babaco is a naturally occurring hybrid between the true mountain papaya (Vasconcellea pubescens, syn. Carica pubescens) and the Chamburro (Vasconcellea stipulata, syn. Carica stipulata). It has no seeds, and can correctly be thought of as a “mule”. Its propagation in the wild has been carried out by repeated hybridization and the ability of broken stalks to regenerate in organically rich soils.
The fruit of the Babaco begins forming in the spring with the introduction of pseudo flower buds. In southern CA, the first buds fall off but by May begin to take hold and generate fruit. By late summer, the fruits are large, green, and quite solid.
The fruit turns almost completely yellow when ripe. In the wild, the natural climes are warm enough for the fruit to ripen by November. However, in coastal or coastal-influenced southern CA, the desired number of degree-days will not be accumulated until the following March or April. Ripe fruit will fall from the plant, taking out the guess-work of harvesting. Piles of peat around the plant will guarantee a soft landing and benefit the culture of the Babaco.
The ripe fruit is less sweet than the Caribbean and Strawberry Papayas of the genus Carica. The taste is reminiscent of pineapple and hence the name “Pineapple Papaya” would be an excellent choice when marketing this fruit adjacent to its more common cousins.
In my opinion, the ripe fruit is excellent eaten fresh. As a fruit drink it is loved by people of all ages and is outstanding in sorbet. (My wife points out that the possibilities for rum drinks are endless.) The nutritional content of the fruit is quite high – even compared to some of the more popular “healthy” fruits currently taking the market by storm. In recent years, the MinuteMaidŽ division of the Coca-ColaŽ Company has introduced a line of tropical fruit drinks containing Passion, Mango, etc. Given the relative ease and low-cost of Babaco production, it would make a fine and enterprising addition to their product line.
More photos can be found here:
Banana Gallery - Richard's Papaya Album