WHAT THE EGG FRUIT!!!
Recently, a strange looking plant caught my eye as I strolled through the booths at a local health expo. “Was it a fruit or vegetable?” I wondered. “Was it edible?”
Luckily, a representative from the Department of Agriculture was on hand and quite knowledgeably informed me that this ‘thing’ known to many as the Egg Fruit, was being cultivated in Sage Mountains in the British Virgin Islands. So-called because it possesses the look and consistency of hardboiled egg yolk, the egg fruit is actually quite edible and delicious, he informed, though I was not allowed to taste the ones on display. Still intrigued by this ‘rare’ find, I decided to do some research and this is what I found.
The Canistel or Egg Fruit
In its native regions of southern Mexico, Belize, Guatemala and El Salvado it goes by the name Canistel. Its scientific name is Pouteria campechiana, but egg fruit is the popular name in tropical regions where it is found including Costa Rica, Nicaragua and Panama, Puerto Rico, Jamaica, Cuba, the Bahamas, southern Florida and the Florida Keys, and of course the Virgin Islands.
A tall evergreen tree, the fruit generally matures from September to January or February in the Caribbean, from November or December to February or March in Florida, although some trees produce more or less continuously throughout the year. Fruits can be highly variable in size and shape–ranging from round to pointed and ovaloid. When left to ripen on the tree, the fruits split at the stem end and fall off.
How its eaten
It is recommended that the mature but still firm fruits be clipped from the tree to avoid tearing the skin. When kept at room temperature, the fruits will soften enough to eat in three to 10 days. Ripe fruits can be kept in good condition in the refrigerator for several days, however they should not be allowed to become too soft and mushy before eating.
Its bright, yellow pulp can be eaten fresh but is mostly used in custards, pies, milkshakes or other desserts. The egg fruit is described by some as an acquired taste, perhaps due to its firm consistency. The fact that the egg fruit is not crisp and juicy like many other fruits seems to be a turnoff for some who sample it casually.
The egg fruit is rich in niacin and carotene (vitamin A) and have a fair level of ascorbic acid. It can be enjoyed with salt, pepper and lime or lemon juice or mayonnaise, either fresh or lightly baked. The pureed flesh may be used in pastries such as custards, pancakes, cupcakes, or used in jams and marmalade or added to ice cream. A rich milkshake, or “eggfruit nog”, is made by combining ripe egg fruit pulp, milk, sugar, vanilla, nutmeg or other seasoning in an electric blender.
Medicinal use
The egg fruit is also believed to have some medicinal value. In Mexico, the astringent decoction of the bark is used to reduce fever, while in Cuba it is applied on skin irritiations. A preparation of the seeds is used to treat ulcers.