100g raw canistel contains 138.8 calories.
95% carbs, 0% fat, 5% protein

Canistel, Egg Fruit, occurs wild only in southern Mexico (including Yucatan), Belize, Guatemala and

El Salvador. It is cultivated in these countries and in Costa Rica (where it has never been found wild), Nicaragua and Panama, Puerto Rico, Jamaica, Cuba (where it is most popular and commercialized in Pinar del Rio), the Bahamas, Hawaii, southern Florida and the Florida Keys.

Immediately beneath the skin the yellow-orange flesh is relatively firm and mealy with a few fine fibers. Toward the center of the fruit it is softer and more pasty. It has been often likened in texture to the yolk of a hard-boiled egg. The flavor is sweet, more or less musky, and somewhat like that of a baked sweet potato. The taste has also been likened to that of a pumpkin pie.

Canistel Recipe: Custard Tart

Ingredients:

Canistel

Papaya

Blueberries (optional for garnish)

Directions:

1. Blend canistel with papaya, with a little bit of water to ensure consistent blending.
2. Pour mixture into cups then place upside down, allowing mixture to set on the middle of their serving plates.
3. Refrigerate or freeze if not serving right away.*
4. Take away the cups shortly before serving.
5. Garnish: Chop blueberries in half and decorate custard tart with them.
6. Enjoy!

Hint: For garnishing: you can use slices of papaya, or substitute any other sweet or sub-acid fruit, or use fresh mint or similar leaves.

*If tart does not set properly, allow them to freeze before serving.