CUL_variety_otea_thumbs_1 CUL_variety_otea_thumbs_2 CUL_variety_otea_thumbs_3


The pale yellow, creamy flesh is solid and dense and has a firm, yet tender, texture when cooked. This tree is generally more compact than other Polynesian varieties, but tends to produce more prolifically. Otea has a good potential for commercial production of chips and other products.

Otea Flour

© Dr. Christina E. Turi UBC

Otea description

Shape: Mostly broad ovoid, sometimes round or heart-shaped
Skin Texture: Rough, irregularly raised, flattened to sandpapery
Weight (kg): 1.4–2.5
Average Weight (kg): 1.8
Length (cm): 14–19
Width (cm): 15–17
Average Size (cm): 15 x 16
Core size (cm): 8 x 4
Seeds: Seedless
fruiting season
July–February, some fruiting may be observed in May
geographic origin
French Polynesia