Canistel is a fruit in the category of mostly unknown and low-demand fruits, but it has been around for a very long time. It’s known that the Aztecs and Mayans consumed it around 800 before Common Era.
Canistel originates in Central America and grows nowadays in Costa Rica, Panama, Nicaragua, Cuba, Jamaica, Puerto Rico, and U.S. Florida where the weather conditions allow the fruit to grow and ripe. Canistel was introduced to Florida in the early twentieth century and only a very limited amount is available commercially, most of the production representing fruit collections.
Canistel fruit facts – from shape and texture to storage, varieties and nutritional value
- Shape and texture
Canistel is a heart-shaped fruit known as the egg fruit, but the shape can vary depending on the variety. The fruits are either spindle-shaped, or round, or ovoid usually with a pointed apex and size that ranges from 3 to 5 inches and from 2 to 3 inches.
Canistel is named egg fruit because it comes with a similar texture to an egg yolk, which is soft and creamier closer to the center, while the pulp right under the skin is tougher and somewhat granular.
It has a chewy consistency, and it’s known to deliver an entirely different tasting experience to most fruits. Some people describe the flavor as resembling egg yolks with sugar, while others say it is closer to that of a sweet potato.
Harvested once it turns yellow orange, canistel should be allowed to ripen at room temperatures no higher than 82°F or 28°C for 3 up to 10 days.
- Varieties
Canistel fruits different varieties throughout the year and can even be grown in home gardens due to its resilience to wind and tolerance to sandy soils.
The varieties that grow in Florida have different textures and also differ in size, with some developing large sizes and dry flesh and others growing larger and providing good eating quality.
Florida varieties found year-round: Fairchild type 2.
Florida varieties found August through October and February through March: Bruce.
Florida varieties found September through October: Fairchild type 2.
Florida varieties found September through January: Fitzpatrick.
Florida varieties found in the winter months: Keisau.
Florida varieties found September through October and February through April: Oro.
Florida varieties found fall through winter: Ross; USDA 1.
Florida varieties found September, October, and February through May: Trompo.
Not all varieties are recommended for consumption. The ones that are include: Fairchild type 1, Fitzpatrick, Oro, and Trompo.
Canistel is best to consume when fully ripen. That’s when it can provide the creamiest texture, and that’s when it also peels a lot easier. It can be eaten fresh, but it’s more often added to smoothies, milk shakes, and ice creams.
In India, it is an ingredient in soups, curries, pancakes, and pies, including vegan recipes. It can replace sweeteners in baking products and baby desserts.
- Nutritional value
100 grams canistel fruit provide 1.68 grams protein, 0.13 grams fat, 36.69 grams carbohydrates and 139 kcal.
Vitamins and minerals content
Calcium: 26.5 mg
Phosphorus: 37.3 mg
Iron: 0.9 mg
Carotene: 0.32 mg
Niacin: 3.7 mg
Ascorbic acid: 58 mg
Canistel is a healthy fruit that promotes healthy vision, elevated moods, good blood pressure and can prevent serious conditions such as various cancers and age related degeneration. Containing beta-carotene in rich amounts, also a decent amount of iron, the fruit has anti-inflammatory properties and promotes skin regeneration.