Egg Fruit / Canistel (Pouteria campechiana) (Kanisuteru) 卵、果物

Egg Fruit / Canistel (Pouteria campechiana) (Kanisuteru) 卵、果物

The “egg fruit” (scientific name: Pouteria campechinana) is a sweet, light fruit, originally from central America.  It is cultivated widely throughout Southeast Asia, including Okinawa.

It grows on a hardy evergreen,  (Sapotaceae family) and is a distant cousin of the shea nut from the African shea tree, (Vitellaria paradoxa).[, of which shea butter is made.

It’s flesh is not juicy. At best, it can be mousse-like and almost custardy.  At worst; chalky.  Most people describe the flesh of the egg fruit to be similar in texture and color, to the yolk of a hard-boiled-egg.  Thus, it’s name.

It holds two to six, large, shiny pits.

It can be eaten raw, added to smoothies, pureed into baked goods such as breads, pancakes or waffles, or frozen and added to fresh fruit sorbets.

An incredibly versatile fruit; the egg-fruit is a fascinating fruit for us Westerners to experience!







Shannon Vavich is a baby-wearing, homeschooling, mama of seven who is also a chef, a photographer and a freelance food writer. She follows her husband and his military career all over the world, and currently lives in Okinawa, Japan. She has a little dog named Paprika, and an Okinawan cat named Mochi. She wears red lipstick, loves rocky road ice cream and is learning how to care for orchids. She is currently writing a book on Okinawan and Japanese cuisine and cooking. More

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