Egg fruits are a close relative of the tropical fruit sapota, and are also called canistel or yellow sapote. This fruit is small and oblong with a bulbous shape sometimes tapering on the non-stem end. The glossy smooth skin is delicate and easily punctured. It ripens from a green to a golden yellow color, sometimes with brown patches. The flesh is bright yellow to orange with a dense, creamy, thick, and crumbly texture that is reminiscent of a hard-boiled egg yolk. The flesh also contains a few inedible seeds. The flesh has a squash-like aroma and the taste is neutral to sweet with notes of sweet potato, pumpkin and tropical fruit such as mango. Egg fruit is rich in vitamin A and calcium, along with other nutrients and is available fall through winter.
Ripening and Storage:
Egg fruit will ripen at room temperature. As it ripens it turns from green to a golden yellow color. It can take 3 to 10 days to fully ripen. Once ripe, the fruits should be used immediately or stored in the refrigerator. The flesh can also be mixed with sugar and frozen for up to 6 months.
The egg fruit can be cut in half and the flesh can be scooped out and eaten raw sprinkled with salt and lemon juice. Do not eat the skin or seeds.
Egg fruit can be eaten fresh raw or in a variety of applications. Try them crumbled over salads, spread onto toast, or dipped in chocolate. It can also be mashed with spices and blended into salad dressings, combined with herbs to make a sandwich spread and dip. During the holiday season, egg fruits can be blended with plant milk, nutmeg, cinnamon, and vanilla to make a vegan eggnog. The flesh retains its texture and flavor well when cooked, so it can used as a thickening agent in recipes such as curries, or incorporated into baked goods and desserts.