fruit · The Trophy Room
Egg Yolk Fruit
Cut one open and you see exactly where the name comes from — the flesh is the deep orange-yellow of a cooked egg yolk, and the texture matches: dense, dry, and crumbly-smooth like custard or sweet potato. Canistel, the egg fruit, is a dessert that grows on a tree.
Identifying
- glossy orange-yellow skin, often with a small beak, roughly egg-shaped
- inside, firm, dry, deep-yolk-orange flesh that mashes like cooked squash
- one to a few large glossy brown seeds
- ripe when it gives to a gentle press; hard fruit is chalky and astringent
Facts
- the pasty, low-moisture texture is why it's used more like a starchy dessert than a juicy fruit
- blends into custards, shakes, and ice cream where its yolk color and sweetness shine
- in the same family as sapote and the shellfish-scented lucuma
