All About Egg Fruit (Canistel)

Origin of Egg Fruit

Canistel originates in the southern parts of Mexico in the Yucatan Peninsula. The Aztecs and Mayans, for instance, enjoyed this heart-shaped fruit circa 800BC. The fruit is also native to northern Central America; more specifically, El Salvador, Belize, and Guatemala. Lucuma, a close relative of eggfruit, is a staple in the diets of Peruvians and Ecuadorians. South Africans also have an abundance of lucuma as well.

Though these countries have no wild strains, canistels grow in lower Central America from Costa Rica, Nicaragua, and Panama. Fruits also grow throughout the islands of Jamaica, Bahamas, Puerto Rico, and Cuba. Though many Americans are unaware of canistel, some Floridians grow the fruit on account of the state’s permitting weather.

When the fruit came to India isn’t exactly known, though it was likely around the time the Philippines received the fruit in 1924. Eggfruit’s popularity is limited to the regions of its origin, as it’s not well known in Europe and in most countries in Asia.

Availability of Egg Fruit in India

Eggfruit grows in Maharashtra throughout the Western Ghats, Kerala, limited parts of Tamil Nadu, and it’s also a hobby fruit in a few gardens of Auroville. The fruit does not have any serious farming efforts, and it generally sulks in the shadow of its immensely popular brother, the sapota. To add insult to injury, some Indians know the fruit as “yellow sapota.”

Eggfruit season in India is June through July, though some are available in December. Farmers have to pick individual ripe fruits off the tree, as they do not ripen uniformly. The eggfruit’s skin is also delicate, which causes an additional harvesting burden.

Where to find Eggfruit in India

Presently, canistel is an unknown, low supply, low demand fruit. As such, they are difficult to find—fruits hit the small markets in the areas in which they grow, but are not usually transported outside of this limited range. Even in Kerala, locals deem eggfruits a luxury. Too few Indian consumers are familiar with canistels, which makes it difficult for farmers to seriously consider cultivating them.

If in Chennai, one may have luck procuring the fruit through the organic gourmet store, Terra EarthFood.

Checking for Ripeness in Eggfruit

Canistels ripen on the tree and turn from green to gold. Unripe fruits may still bear a golden sheen, so the best indicator is the skin’s gloss and texture. Look for fruits with a dull, velvety texture that resembles a mango. Eggfruits should give to the touch, indicating that their smooth pulp is ready for consumption. Though some find the smell off-putting, canistels also emit a musky aroma when ripe.

Some canistels develop small brown spots and a slight reddish blush. Neither of these factors will adversely affect the fruit’s taste. Avoid eggfruits with wrinkled, sunken, decayed skin. Spoiled fruits also develop brown and black discoloration. Note: cut the fruit in half and check the pulp before discarding—if it’s still golden and soft, consider holding on to it. Like mango, canistels may develop an ugly exterior but still maintain its rich taste.

Taste of Eggfruit

Eggfruits are named as such because their texture resembles an egg yolk: soft, starchy, and somewhat creamy. The texture of the fruit evolves as one nears the center of the fruit—while the pulp is slightly tough and mealy under the skin, the pulp nearest to the center is softer and creamier.

Eggfruit also lives up to its namesake with its flavor as well, as it tastes like mashed egg yolks sprinkled with sugar. Canistels, with its subdued sweetness and mellow, agreeable flavor, also resemble sweet potato, yams and cooked pumpkin.

Nutritional Value of Egg Fruit

According to an analysis conducted at Havana’s Laboratorio FIM de Nutricion, 100g of egg fruit contains the following values:

138.8kcal

60.6g Moisture

1.68g Protein

.13g Fat

36.69g Carbs

.10g Fiber

.90g Ash

26.5mg Calcium

37.3mg Phosphorous

.92mg Iron

.32mg Carotene

.17mg Thiamine

.01mg Riboflavin

3.72mg Niacin

58.1mg Ascorbic Acid

28mg Tryptophan

13mg Methionine

85mg Lysine

Health Benefits of Egg Fruit

Like other orange-colored fruits, eggfruit is high in beta-carotene. This nutrient protects eyes, gives hair its lustrous sheen, and maintains glowing skin. Additionally, carotenoids fight cancers, age related degeneration, depression, headaches, heartburn, and high blood pressure.

One serving of eggfruit provides a good quantity of iron, a mineral essential for blood health due to its ability to facilitate proper oxygen circulation. Iron also promotes good memory, stable energy levels and overall strength.

Few scientific studies have been conducted on the health benefits of canistel, but studies report the following benefits of closely related variants:

--According to a 2013 study published in Metabolic Brain Disease, canistel’s relative Pouteria ramiflora extracts exhibit neuroprotective benefits against streptozotocin-induced rats.

--A Rutgers University study published in the Journal of Cosmetics Dermatology found potential in Pouteria Lucuma nut oil’s ability to promote skin regeneration.

--According to a 2009 study published in the Latin American Journal of Pharmacology, Pouteria ramiflora root extracts have pronounced antinociceptive and anti-inflammatory properties.

How to Open/Cut:

Eat canistels like sapotas: cut in half, remove the few shiny black seeds in the fruit’s center, and enjoy out of hand or scoop out the flesh for use in recipes. The thin rubbery skin is not edible.

Storage:

Eggfruits may be purchased unripe, as they will continue to ripen once picked from the tree. The fruits take no more than ten days to ripen at room temperature, and the process can be expedited by placing them in a brown bag with bananas.

Eggfruits keep for one to two months in the refrigerator at 14C and 80 percent relative humidity. It’s also possible to freeze the fruit pulp for up to six months. Mix with sugar before freezing for best results.

Egg Fruit Recipe Ideas and Uses:

Canistels maintain their taste and integrity when heated, thus allowing for several possibilities in soups, pancakes, pies, and curries.

--Make vegan eggnog by blending the fruit with soymilk or almond milk, cinnamon, nutmeg and vanilla.

--Create an eggfruit “cheesecake” by blending the fruit with silken tofu, sugar and maple syrup. Set in a graham cracker crust and bake.

--Dip quartered canistel flesh in chocolate

--Use in salads as an avocado substitute.

--Make a “cheese spread” by combining canistel with firm tofu, olive oil, garlic, salt and herbs like dill and basil. Use on sandwiches, as a dip, and spread on flax seed crackers.

--Make “deviled eggs” by substituting canistel for egg yolks—mash the fruit with paprika, vegan mayonnaise, salt, pepper, and mustard. Stuff inside baked mushroom caps.

(non-vegan) canistel recipes from
virtualherbarian.org

Flavor Complements:

Sapota, butterfruit, jackfruit, mamey sapota, sapodilla, mabolo, custard apple, bullock’s heart, durian

Herbs, spices, and oil: garlic, onion, chive, shallot, salt, dill, basil, thyme, bay leaf, marjoram, oregano, olive oil, cumin, turmeric, black pepper, paprika, Tabasco, chili powder, coriander, mustard, relish, chili, brown sugar, jaggery, maple syrup, coconut oil, vanilla, cinnamon, nutmeg, allspice, almond, walnut, pecan, peanut

Random Facts:

During World War II, British soldiers stationed in the Bahamas developed a great affinity for this fruit, often eating it in abundance.

Binomial Name:

Pouteria campechiana

Pouteria lucuma

Lucuma nervosa

Other Names:

Canistel

Eggfruit