Canistel

Canistel, egg fruit, yellow sapote

(Pouteria campechiana, formerly L. nervosa and Lucuma rivicoa var. angustifoli — Family Sapotaceae)

The former generic name was derived from a Peruvian fruit, P. obvata, called ‘rucma’ by the natives, which was then adapted to ‘lucuma’ by the invading Spaniards.

The names for this fruit have a bewildering range amongst the locals, including: ti-es, kanis, kanizte, huicon, costiczapotl, and other such derivatives. Some of them mean “drunk”, as the fruit quickly ferments after falling to the ground.

Canistel remains popular in western Peru, and still grows wild in parts of southern Mexico and other Central American countries, where it is also cultivated.

Some Caribbean island countries, especially Cuba, also cultivate the fruit.

Its fruits are about the size of an orange, but can reach lengths of five inches.

The skin of the ripe fruit is a shiny lemon-yellow or orange-yellow.

Inside, the flesh is firm, but softer towards the center and has been likened to that of a hard-boiled egg.

The flavour is sweet, but slightly musky and similar to that of a baked sweet potato.