How to Ripen and Cut Egg Fruit | Golden, Buttery Eggfruit
HOW TO
RIPEN & CUT EGGFRUIT
About Eggfruit
"Eggfruit,"
often written as one word, is a tropical fruit also known as canistel. It is
considered as a beloved fruit in many parts of the world and it is enjoyed for
its nutritional benefits. It's a native to southern Mexico, Central America,
and parts of the Caribbean. While it's not as widely cultivated in India, but
can be found in certain southern regions like Kerala, Tamil Nadu, and parts of
Karnataka, where the climate supports its growth. The fruit earns its nickname
from its yellow pulp, which resembles the texture of hard-boiled egg yolk. If
you ever get the chance, it's definitely worth trying—especially for those who
enjoy creamy, sweet fruits!
Recipe by: cooktwirl
Photography by: cooktwirl
3 Reason
You’ll Love Egg fruit
Appearance: Eggfruit usually has smooth, bright
yellow or orange skin. Its shape can range from oval to round, and it is
roughly the size of an egg.
Texture: When sliced open, the flesh of the
fruit is golden, thick, and has a creamy, custard-like consistency. It has a rich consistency that melts
in the mouth, with a slight firmness near the seed and a velvety, almost
buttery feel when fully ripe.
Taste: Eggfruit has a sweet and mildly
earthy flavor, with a rich, custard-like texture. Its sweetness is often
compared to that of a ripe sweet potato or pumpkin, but with a smoother,
creamier consistency. The flavor has hints of vanilla, with a light tropical
touch.
Ingredients
Eggfruit
Recipe Step-by-Step
How to ripen Eggfruit - (Paper Bag Method)
Step-1
Choose an unripe eggfruit that is firm.
Step-2
Place the eggfruit in a brown paper bag. Ensure the bag is
not too tight, as air circulation is necessary.
Step-3
Close the paper bag and leave it at room temperature,
preferably in a dark place away from direct sunlight.
Step-4
Check the eggfruit daily. In 1 to 3 days, it should soften
and be ready to eat.
How
to cut the Eggfruit
Step-1
First, check
if the eggfruit is ripe by gently pressing on the skin. A ripe eggfruit will
yield slightly to pressure, similar to a ripe avocado. (If it feels hard, it's
under-ripe, and if it's too soft or mushy, it may be overripe.) Rinse the
eggfruit under cool water to remove any dirt or residue from the skin.
Step-2
Peel the
skin of the eggfruit carefully using a knife, removing a thin layer.
Step-3
Cut the
eggfruit lengthwise in half, taking care to cut around the large seed in the
center.
Step-4
Once the
eggfruit is halved, remove the large, smooth, flat seed from the center.
Step-5
The fruit is
now ready to be eaten raw, blended into smoothies, or used in desserts or
savory dishes.
Watch the Recipe Video on How to ripe and a Cut Eggfruit 👇
Tips
When choosing eggfruit, it should be firm but not hard. If
it's too hard, it will take longer to ripen.
To speed up the ripening process, add an ethylene-producing
fruit, such as an apple, mango, papaya or banana, to the paper bag. The bag traps the
ethylene gas from these fruits, helping the eggfruit ripen faster.
If the fruit is still under-ripe, you can leave it at room
temperature for a couple of days to ripen, checking it daily for softening.
Check that the eggfruit is ripe before consuming, as unripe
fruit can be tough and unpleasant to eat.
Once ripe, eggfruit can be stored in the refrigerator to
extend its freshness, but it’s best consumed within a few days. If you have
leftover eggfruit, puree it, store it in an airtight container, and freeze it
for later use.
Equipment's Used for the Recipe
Paper bag
Knife
Cutting board
Conclusion
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