Pouteria campechiana, Egg Fruit is an evergreen tree. The shape and size of the fruit is highly variable, depending on the cultivar. The better selections consistently produce large, ovate fruit with glossy skin weighing upwards of 400 g. The flesh is somewhat pasty, although the best varieties have a creamy, mousse-like texture. The flavor is rich and is reminiscent of an egg custard. The fruit may contain one to six large, brown seeds. The canistel grows up to 10 m (33 ft) high. These trees come to fruit bearing in 2 to 3 years and the peak season of fruiting is June to July, and produces orange-yellow fruit when at immature stage, up to 7 cm (2.8 in) long, which are edible raw.
Benefits:
The ripe fruit can be made into jam, marmalade, pancakes, and flour. The ripe flesh is blended with milk and other ingredients to make a shake, and pureed, it is sometimes added to custards or used in making ice cream. It is also used in a milkshake known as “eggfruit nog”.
Sunlight:
Thrives in medium to bright indirect light, but can tolerate low indirect light.
Watering:
Young egg fruit trees should be watered regularly until fully established. In dry climates, water mature trees deeply at least every one or two weeks. Desert gardeners may have to water more frequently. Mulch the soil around the trees to conserve moisture. Weeding is also very important. Remove all weeds 1.5 meter around the plant.
Soil:
These trees can be prone to root rot. Dig a hole or choose a container that is at least twice as wide and twice as deep as the root-ball of the tree. Gently place the tree into the hole and cover with soil.
Fertilizer:
It is recommended that you fertilize at the same time as you water using a time released fertilizer 8-3-9 or similar to help your Canistel Eggfruit Trees grow and produce a substantial crop. These trees are moderate feeders and may require multiple feeding during the growing season. It is important to follow the fertilizers labeled instructions as to not burn or kill the tree.
