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Eggfruit, also known as Canistel, is a fruit-bearing tree native to Southern Mexico and Central America. It is scientifically referred to as Pouteria campechiana, a part of the Sapotaceae family. Eggfruit is a rather strange fruit that is commonly consumed as a dessert because of its sweet, creamy, and custardy texture. It is also popularly used in preparing ice creams, cakes, and smoothies.

The eggfruit is named after its unique egg-like shape and yellow-orange color. The fruit’s exterior is usually tough and inedible, but once you cut it open, the soft, pale yellow flesh is visible. Its texture is compared to that of a boiled egg yolk or sweet potato. While the fruit starts as a firm-textured produce, it becomes soft and juicy as it ripens.

Eggfruits are an excellent source of vitamin C, carotenoids, and B vitamins, making them a healthy addition to your diet. They also have good amounts of potassium, calcium, and iron. A 100-gram serving of eggfruit contains 130 calories, 12 grams of carbohydrates, and 2.5 grams of protein.

The eggfruit tree is a tropical plant that requires a lot of sunlight, a warm climate, and well-drained soil to grow. It thrives in regions with an average annual rainfall of 1,000 to 1,500 millimeters. The tree can grow up to 35 meters tall, but its fruit is usually harvested when it is still young, about 3-4 months from planting.

Eggfruits are best enjoyed when they are ripe, which is usually when the fruit begins to soften and the skin turns a yellow-orange color. Unripe fruits have a chalky texture and less flavor. Ripe eggfruits can be eaten alone or used in making ice cream, batters, and pastries. They can also be blended with other tropical fruits like mango, pineapple, and papaya to make delicious smoothies.

eggfruit is a tropical and healthy fruit that is not only delicious but also versatile in preparation. Even though it is not widely available in several parts of the world, the eggfruit’s nutritional value and dining potential make it a must-try fruit.