Egg fruit, also known as Canistel or Pouteria campechiana, is a tropical fruit that is native to Central America and the Caribbean. It is named for its unique appearance, as its flesh has a texture similar to that of a hard-boiled egg yolk when ripe, hence the name "egg fruit".
Egg fruit has a deliciously sweet flavor with hints of pumpkin, sweet potato, and caramel. It is typically eaten raw, but can also be used in various culinary applications such as desserts, smoothies, and ice creams.
To eat egg fruit, simply cut the fruit in half lengthwise and scoop out the flesh with a spoon, or slice it into wedges and remove the skin. The flesh is usually eaten directly from the fruit, and it is best consumed when ripe and fully softened. Avoid consuming the seeds, as they are not edible.
As for when to eat egg fruit, it is usually harvested when it is fully ripe, which is indicated by its slightly wrinkled skin and soft texture. The fruit can be enjoyed year-round in tropical regions where it is grown, but it is more commonly available during the late summer and early fall months.
When it comes to storing egg fruit, it is best to keep it at room temperature until it reaches the desired ripeness. Once ripe, it can be stored in the refrigerator for up to a week, but it is best to consume it as soon as possible for the best flavor and texture.
In conclusion, egg fruit is a unique and delicious tropical fruit with a sweet flavor and a distinct texture. It can be enjoyed raw, used in various culinary applications, and should be consumed when fully ripe for the best taste. Store it at room temperature until ripe, and then refrigerate for optimal freshness. So why not give egg fruit a try and experience its unique taste and texture for yourself! Enjoy!