Eggfruit FAQs

On the outside, eggfruits have a thin peel with a bold, golden yellow color. Inside, the fruit is the exact same color, reminiscent of the inside of a sugar pumpkin. They’re the shape of a squat tomato with a pointed bottom, giving them the shape of a teardrop or upside down pear. In the center of each eggfruit are two to three shiny, black, chestnut-like seeds. These seeds are inedible and should be discarded. 

Big fans of this yellow sapote eggfruit find it to be a deliciously versatile piece of produce. It tastes like picking a fresh slice of pumpkin pie from a tree, and can be used as though it were a sweet avocado! Eggfruit goes in beverages like cocktails, juices and smoothies.It’s custardy texture and sweeter-than-sweet potato flavor is welcome in desserts, candies, jams, salads and savory meals.

Eggfruit, or canistel, is native to areas covering Mexico, Belize, Guatemala and El Salvador. Today you can find the eggfruit cultivated throughout the world, including the United States, India, South East Asia, Central America, the Caribbean, Nigeria and Australia.

The tree from which eggfruits grow is squat and shrubby, growing about eight feet high three feet thick. Its leaves are relatively long and pointed, and green with a shimmery sheen. The bark is known for its latex sap. Depending on where it’s cultivated, eggfruit comes into season from September through February, typically peaking in December or January.

On the outside, eggfruits have a thin peel with a bold, golden yellow color. Inside, the fruit is the exact same color, reminiscent of the inside of a sugar pumpkin.

It’s easy to tell when an eggfruit is ripe in a few simple steps. First, observe that the peel is completely golden yellow. You may also notice slight browning on the skin, which is perfectly natural. The eggfruit will feel a bit heavy for its size in your hand, and the flesh will easily yield to gentle thumb pressure.

Preparing eggfruit as a raw snack or for recipes is easy! Start by selecting a soft, ripe eggfruit. Slice it in half lengthwise, cutting around the large seeds in the center. Once halved, remove the seeds from the flesh of the eggfruit. Slice into quarters and bite into the fruit without eating the peel as a snack. Alternately, remove the peel completely from the eggfruit with a sharp paring knife, then further slice per your recipe directions.

In the center of each eggfruit are two to three shiny, black, chestnut-like seeds. These seeds are inedible and should be discarded.

Eggfruit, or canistel, is native to areas covering Mexico, Belize, Guatemala and El Salvador. Today you can find the eggfruit cultivated throughout the world, including the United States, India, South East Asia, Central America, the Caribbean, Nigeria and Australia.

Eggfruit (100g)

• Calories: 139
• Protein: 2g
• Carbohydrates 37g
• Calcium: 27mg
• Phosphorus: 37mg
• Niacin: 4mg

Depending on where it’s cultivated, eggfruit comes into season from September though February, typically peaking in December or January. The tree from which eggfruits grow is squat and shrubby, growing about eight feet high three feet thick. Its leaves are relatively long and pointed, and green with a shimmery sheen. The bark is known for its latex sap that has other uses.

Big fans of this yellow sapote eggfruit find it to be a deliciously versatile piece of produce. Use it as though it were a sweet avocado! Eggfruit goes in beverages like cocktails, juices and smoothies. Raw eggfruit is like picking a fresh slice of pumpkin pie from a tree! It’s custardy texture and sweeter-than-sweet potato flavor is welcome in desserts, candies, jams, salads and savory meals.

Eggfruit has the creamy texture of avocado, bold orange color of a butternut squash, and a sweet, custardy flavor that’s reminiscent of sweet potato pie. It has no acidity and a brown sugary sweetness, with mango colored juicy fruit. Legend has it that the canistel got the name “eggfruit” because its flesh has the color and texture of cooked egg yolks. While they’re some truth to this, eggfruit is much more special and delicious than the savory description suggests. Especially when perfectly ripe, eggfruit has rich flavor and smooth, juicy fruit.

Raw or cooked, you’ll never run out of ways to eat eggfruit! This exceptionally rich and sweet fruit is naturally delicious and is often consumed raw. Eat eggfruit as-is, or sprinkle it with salt, pepper and lime for a whole extra dimension of flavor. Eggfruit can be cooked into sweet and savory recipes using various cooking methods from candy to jams, cakes and pies, ice cream and savory meals.

Canistel, or eggfruit, is a delicious plant-based way to add creamy texture and sweet potato pie flavor to hard and soft drinks. Use the custardy fruit in smoothies and shakes, as a base for eggnog, or to add body to fresh cocktails. The smooth, golden flesh thickens craft beverages while adding bold color and brown sugary sweetness.

Eggfruit can be left on the countertop to ripen for up to 10 days, or in the refrigerator for 2-3 days longer. Keeping eggfruit in an airtight container can help them stay fresher for a few days longer. If you live in a warmer or more humid climate, you may find better storage success by keeping your fresh or dry eggfruit in the fridge.

To freeze eggfruit, wait until they are fully ripened. Remove the inedible peel and seeds, then freeze eggfruit flesh on a cookie sheet with space between each piece. Once frozen, store the fruit in an airtight container in the freezer for up to three months.

There isn’t a lot of reliable information out there about whether dogs can eat eggfruit, so we recommend keeping it away from your pooch. Clear any new fruits with your veterinarian before feeding them to your four-legged friends.

Eggfruit is a soft, succulent fruit with a bold gold color. If you drop eggfruit on clothing or other fabrics, it could leave a yellow stain. Treat fabrics quickly to help prevent a stain from setting in. Or do like the fruit pros do, and smock up before diving into fresh, ripe eggfruit.

Eggfruit is a soft, succulent fruit with a bold gold color. If you drop a bit of eggfruit on your clothing, table cloth or napkins, first treat the spot with a stain remover that’s safe for that particular fabric. Follow the directions on the product to prevent the spot from setting, and pop the item into the washer as soon as you can.

Eggfruit, also known as canistel or yellow sapote, is in the sapote fruit family. They have the creamy texture of avocado, bold orange color of a butternut squash, and a sweet, custardy flavor that’s reminiscent of sweet potato pie. Other sapote fruits include mamey, sapodilla and black sapotes.

Has your once sweet-smelling eggfruit gone from pleasant to pungent? It’s easy to get bad smells from eggfruit out of your house with a few simple steps.

First, discard any spoiled eggfruit and get it outside! Then, clean the area where eggfruit was stored with hot, soapy water or home cleaning spray. Let it dry thoroughly. Store whole, fresh fruit in a cool, clean and well ventilated area. See our section on how to store eggfruit for help on keeping them fresher for longer!

To prevent bad smells from fruit in your kitchen and home, keep an old-fashioned box of baking soda in your fridge and anywhere you store food every two to three months to prevent unpleasant aromas before they start.

If you’ve ever wondered where to buy eggfruit, we’ve got great news for you! FruitStand is proud to partner with small, specialty farmers to bring you exceptional quality, hard to find eggfruit (aka canistel). To be the first to know when FruitStand is shipping eggfruit harvests, join our email newsletter!