Pouteria campechiana, a.k.a. The Canistel, originated in the dry subtropics of Mexico as well as tropical areas of Belize, Guatemala, and El Salvador. It was picked in the wild by the Native Americans for thousands of years, and was domesticated for farming in the 1920's. Some people describe the flesh of the the Canistel fruit as being similar to cooked egg yolks and has garnered it the dubious nickname of Egg fruit. I find it difficult to describe the texture, it's very dry for a fruit, kind of like an avocado, but not oily. The flavor of the fruit was sweet, and quite strong, and somewhat like that of a soft baked sweet potato.
When kept at room temperature, the Canistel will ripen in 3 to 10 days. You should use them before they become too soft and mushy. Ripe fruit can be kept in good condition in the fridge for several days.
1/4 teasp. ground Cinnamon
1 1/2 cups low-fat plain Yogurt
2 1/2 cups Canistel pulp, frozen
1 tablesp. Honey
Juice from half Lime
Combine all the ingredients in a blender, pulse until smooth and serve immediately. Serves two in about 10 minutes.
The Canistel fruit is green skinned, hard as a rock and indigestible when unripe, it doesn't reach its peak of flavor until the skin is completely yellow. Usually they're a bright lemon yellow, but can sometimes be a dark orangy yellow. You know it's ripe when it gives easily to thumb pressure, like a very ripe mango. In general the fruit of Canistel do not mature on the tree at the same time and some trees fruit all year.
Canistel Vanilla Milk Shake
1 cup Canistel pulp, frozen
1 1/2 cups Milk, very cold
1 3/4 cups Vanilla ice cream
1 teaspoon Vanilla Extract
Mint for Garnish is optional
Combine all the ingredients in a blender, starting with the frozen pulp and milk, pulse until smooth and serve immediately. Makes two servings in about 10 minutes.