Egg fruit

Egg fruit (Pouteria campechiana) is a tropical fruit native to Central America and the Caribbean. It is also known by other names such as canistel, yellow sapote, and zapote amarillo. The fruit is part of the Sapotaceae family, which includes other notable fruits like sapodilla and mamey sapote.

Description

The egg fruit is typically oval or spindle-shaped, with a smooth, glossy skin that turns bright yellow or orange when ripe. The flesh of the fruit is dense and creamy, with a texture similar to that of a cooked egg yolk, hence the name "egg fruit." The flavor is sweet and somewhat musky, often compared to that of a sweet potato or pumpkin.

Cultivation

Egg fruit trees thrive in tropical and subtropical climates. They prefer well-drained soils and can tolerate a range of soil types, from sandy to clayey. The trees are relatively drought-tolerant once established but benefit from regular watering during dry periods. They are typically propagated from seeds, which can take several years to bear fruit.

Uses

The egg fruit is versatile and can be eaten fresh or used in various culinary applications. It is often used in desserts, smoothies, and ice creams. The fruit can also be cooked and used in savory dishes. In some cultures, the flesh is blended with milk and sugar to make a sweet beverage.

Nutritional Value

Egg fruit is rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium. It is also a good source of dietary fiber and contains beneficial antioxidants.

Related Pages

• Sapotaceae
• Sapodilla
• Mamey sapote
• Tropical fruit
• Vitamin A
• Vitamin C
• Potassium