Egg Fruit Live Plants (Pouteria Campechiana)

The Egg Fruit, scientifically known as Pouteria Campechiana, is native to tropical and subtropical regions, specifically Southern Mexico and Central America, including Guatemala, El Salvador, and Belize. These fruits are of medium size and feature an oblong to bulbous shape, with a slight curve and sometimes tapering to a point on the end opposite the stem.

Their skin is smooth, thin, glossy, and waxy, initially green but ripening to a captivating golden, yellow-orange hue. The flesh, bright yellow to orange, is dry, thick, and creamy, possessing a smooth, crumbly texture reminiscent of a hard-boiled egg yolk. Within the flesh, you'll discover 1 to 4 hard, black-brown seeds, and the fruit emits a distinct musky aroma reminiscent of squash. Egg fruits offer a neutral, sweet flavor with subtle hints of sweet potato, pumpkin, mango, and various tropical fruits. The name "Egg Fruit" stems from the similarity in consistency to a hard-boiled egg yolk.

These fruits are a rich source of beta-carotene, a pigment found in the flesh that the body converts into vitamin A, contributing to an enhanced immune system and protection against vision loss. They also provide essential nutrients like calcium and phosphorus for stronger bones and teeth, as well as iron, which aids in hemoglobin production, responsible for oxygen transport in the bloodstream.

Egg fruits continue to ripen off the tree and should fully ripen at room temperature, with the ripening process taking anywhere from 3 to 10 days depending on the harvest time. Once ripe, they can be consumed immediately or stored in the refrigerator. The pulp can also be mixed with sugar and frozen for up to 6 months.

These fruits are known by various names, including Canistel, Amarillo, Yellow Sapote, Sapote Borracho, and Zapote.

Botanically, they are classified as Pouteria Campechiana and typically begin flowering and fruiting between 3 to 6 years after planting. Cultivating them involves a moderate level of maintenance.