Native to tropical and subtropical areas of Southern Mexico and Central America, notably Guatemala, El Salvador, and Belize, the egg fruit (Pouteria campechiana) Medium in size, egg fruits have an oblong to bulbous, curved shape that occasionally taper to a point on the stem end.
It ripens from green to a golden, yellow-orange tint and has a smooth, thin, easily perforated, glossy, and waxy skin. The texture is smooth and crumbly, resembling the yolk of a hard-boiled egg, and the flesh is dry, brilliant yellow to orange, creamy, and thick. One to four firm, black-brown seeds are also present in the flesh, which has a strong perfume that is reminiscent of musk and squash. With hints of sweet potato, pumpkin, mango, and other tropical fruits, egg fruits have a balanced, sweet flavour. The term “Egg fruit” refers to the fruit’s resemblance in consistency to a hard-boiled egg yolk. The vivid yellow-orange fruits are prized for their distinctive, creamy texture.
Egg fruits are a great source of beta-carotene, a pigment that is present in the flesh and is processed by the body into vitamin A to support the immune system and prevent blindness. The fruits also include iron to build haemoglobin, which carries oxygen through the bloodstream, as well as calcium and phosphorus to support bones and teeth.
Off the tree, egg fruits will keep ripening and should finish ripening at room temperature. Ripening takes 3 to 10 days, depending on when the fruit was harvested. When fruits are ripe, they should be eaten right away or put in the fridge. Also possible is to combine the pulp with sugar and freeze it for up to six months.
Common Name: Canistel, Amarillo, Yellow Sapote, Sapote Borracho, Zapote
Botanical Name: Pouteria Campechiana
Bloom Time/Fruiting: 3-6 Years
Maintenance Required: Moderate
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