History
Native to the Greater Antilles, the star apple (Chrysophyllum cainito) spread to the Lesser Antilles, including Martinique, and later throughout tropical America during the Arawak and Carib periods. The name “caïmite” was given by the Taíno people. The fruit is also known as milk apple or star apple. In Martinique, the name “caïmite” is the one commonly used.
Varieties
There are different varieties of star apples, with fruit skin ranging from green to purple or deep violet.
The star apple tree, an upright tree reaching 6 to 30 meters in height, contains a white latex that gives it medicinal properties. Its leaves are shiny green on top and golden‑brown and velvety underneath. It is cultivated both for its ornamental value and for its fruit, which must be picked because it does not fall on its own. Harvesting takes place from January to March. The round fruit has a thick skin, either green or purple, depending on the variety. When cut open, it reveals a gelatinous pulp that may be whitish or purple.
At the center, 4 to 10 flattened brown seeds sit inside a star‑shaped chamber. The sweet, mild, non‑acidic flesh is best enjoyed when fully ripe; otherwise, it leaves an astringent latex around the lips.
Medicinal properties
The star apple has many medicinal properties. It is astringent, febrifuge, vulnerary, laxative, stomachic, and diuretic. It is mainly used for diarrhea, bronchitis, wounds, sores, diabetes, and rheumatism.
Uses
The fruit is eaten raw. When consumed, the star apple releases a milky substance—its non‑toxic sap—which tends to stick to the lips. After cutting the fruit open, the flesh is eaten with a small spoon. The seeds are not edible.
It can also be used to make juice.
