Egg Fruit

Egg fruits, botanically classified as Puteria campechiana, are an unusual, tropical to subtropical fruit found on an evergreen tree that reaches up to 8 meters in height, belonging to the Sapotaceae family. The bright yellow-orange fruits are favored for their distinct, creamy texture, and the name Egg fruit is derived from the fruit’s similarity in consistency to a hard-boiled egg yolk. Egg fruits are also commonly known as Canistel fruits and are a close relative of the well-known tropical fruit, sapota, or sapodilla. In Hawaii, egg fruit holds a strong place in the hearts of natives and tourists. This fantastic fruit was first found in Mexico and gradually became popular in Central and South America, the Caribbean, and Asia.

Averaging 7 to 12 centimeters in length, egg fruits are tiny to medium-sized and have an oblong to bulbous, curving shape with a point on the non-stem end occasionally. The skin is waxy, glossy, smooth, and readily penetrated. It ripens from green to a golden, yellow-orange color. The flesh is dry, brilliant yellow to orange, creamy, and thick underneath the skin, with a smooth, crumbly feel akin to a hard-boiled egg yolk. The flesh has a strong musk-like, squash-like scent and contains 1 to 4 firm, black-brown seeds. A balanced, sweet flavor with hints of sweet potato, pumpkin, mango, and other tropical fruits characterizes egg fruits.