Canistel
Last Updated February 19, 2022
Why We Love It: In the same family as mamey sapote, canistel is also called eggfruit because of its bright yellow color. About the size of a peach or small squash, canistel (Pouteria campechiana) has thin, smooth, waxy skin and golden pulp that’s firm and slightly starchy, similar to a cooked egg yolk. Creamy and sweet, the flesh can be cut into chunks and added to milkshakes, made into a custard or used like pumpkin in pies or quick breads. A little dark rum enhances its flavor.
Find canistel: The season runs from November through March. Somewhat uncommon, canistel turns up in hyperlocal farmers markets from Bee Heaven Farm, Robert Is Here and LNB Groves.
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