| Canistel | |
| Pouteria campechiana | |
| a.k.a. Yellow Sapote, Egg Fruit |
A glowing yellow, waxy skinned fruit with a pulp that has the consistency of a hard-boiled egg yolk. Highly favored in the tropics, the canistel is rarely grown in the United States. Fruits can be highly variable in size and shape--ranging from round to pointed and ovaloid.
Description: A mid-sized tree, usually 20-40ft, but up to 100ft. Leaves are slender, glossy, and sharply tapered at the base. Branches contain a gummy latex. Seedling trees produce in 3-6 years, grafted or air layered trees a year or two earlier. Fruiting generally occurs during the winter months and on into spring.
Hardiness: Primarily tropical. Grows quite well in Florida and is frost tolerant. Grows outdoors in Southern California, but fruit production is low.
Growing Environment: Tolerant of a wide variety of soils, and can grow in poor soil. Grow in part-shade or full sun. Water regularly.
Propagation: Propagation is by seeds, grafting and air-layering. Seeds loose viability within a few days and will usually sprout within a few weeks.
Uses: Eaten fresh out of hand. Sometimes used in custards, pies, milkshakes and other desserts.
Native Range: Native to Southern Mexico, Belize, Guatemala and El Salvador. Cultivated in Florida, Central America and throughout the West Indies.