Canistel or “egg fruit” has similar characteristics to cooked pumpkin. It is delicious when mixed with milk products, because it doesn’t sour the milk like many fruits do. It has a consistency of boiled egg-yolk. The yellow flesh is relatively firm and mealy with a few fibers.
The fruit matures from November through March. Canistel can be eaten fresh or used in pies, milkshakes, pudding and bread.
