Canistel originates in Mexico and Central America where it has been cultivated since antiquity. It is now very common in Cuba and tropical America from Florida to Uruguay, it can also be found in the Philippines and Malaysia. The tree is typically managed between five and eight meters high. The fruit is five to ten centimeters long and round, or in the form of a egg with a point. The pulp is firm and almost powder, likened to the texture of a hardboiled egg yolk. It has a very rich flavor and texture. A fantastic fruit, in my opinion. I have heard that cheesecake made out of the fruit pulp is exceptional. Due to its almost powdery texture, the eggfruit is highly versatile and can be integrated into virtually any kind of blended drink or dish.
The fruit contains up to 40% carbohydrates, 2.5% protein, and is great source of Vitamins A, B3, and C.
Canistel is adaptable to a wide variety of soils and can be grown in both tropical and subtropical climates, as long as there is no freeze. It is very drought tolerant.