Eggfruit goes by many names in English, including cupcake fruit, canistel and yellow sapote. 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.
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. Canistel, or eggfruit, has a reputation for having a dry consistency, when in fact the flesh resembles a juicy avocado when perfectly ripe.
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.
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.
Here at Fruitstand, we think eggfruit is a truly unique fruit experience, and we want to help you eat them like a pro! How to prepare your eggfruit will depend on the recipe you’re using. Here are the most common ways to prepare eggfruit for just about any recipe.