Ababai comes from the Caricacae family of fruits, which also contains the Mau Mau, and some forms of papaya. It is considered an exotic fruit in the United States. It is imported from Chile, as Chile is the only country in the world that exports this luscious fruit. Very few countries grow Ababai and then only for their local market. It is a protected fruit in Chile and was only recently available for export.

Fresh off the tree, ababai has a thin skin and looks like a small papaya. It is never eaten fresh due to its high enzyme content. It is first cooked for several minutes and then jarred. Its pale yellow color turns to a brilliant gold after processing. It is one of the few fruits that will not dissolve when cooked. It is superb for sauteing with vegetables, broiling on fish, and grilling on the barbecue (shish kebob). The seeds look like small raisins. The male and female seeds of the fruit cannot be distinguished before planting, and there is also a hermaphrodite seed. Several seeds are planted with the prospect of growing one successful Ababai tree. Ababai trees grow for 7 1/2 to 8 years and only bear fruit for 5 years. The tree is then cut down, recycled, and must be replanted on virgin soil.