Eggfruit / Canistel is a fruit native to southern Mexico and cultivated in the Americas, Asia, and Africa. It’s commonly known also as eggfruit, because of its flesh that is bright egg yolk-yellow color and when ripe, is smooth and custardy, similar to a hard-boiled yolk.
Eggfruit can be stored at room temp until it is ripe when it feels very soft to the touch. Store in the fridge for a few days after ripening if you need to. Check out this quick video to see just how soft a ripened fruit will be: Eggfruit Ripening Guide
Eggfruit can be eaten out of hand when ripe, but it's commonly added to recipes for is sweet creamy texture! One popular way to use canistel is in an eggfruit nog: simply peel a ripe canistel fruit, remove the seeds and combine the flesh in a blender along with milk, sugar, a touch of vanilla extract, and a pinch of grated nutmeg. Blend until smooth.
Canistel also works great in custards, ice cream, spreads, pie fillings, and baked into bread, cakes, and pancakes. Or try it simply blended in with some almond milk, oat milk, or regular old milk for a satisfying smoothie. Lime and honey pair well with the soft notes of canistel, so add a touch according to your taste.