Canistel
Fruit Information for Canistel
CANISTEL
| Plant | Leaf | Bloom | Young Fruit | Mature Fruit |
|---|---|---|---|---|
 |  |  |  | |
| Common Name: Canistel | Scientific Name: Pouteria campechiana | |||
| Other Names: Egg Fruit, Yellow Sapote | ||||
| PH Range: 5.5 to 7.5 | Salt Tolerance: Fairly good | |||
| Cold Tolerance: Damaged at 32 F, Killed at 26 F | Soil Type: Sandy or Shallow limestone soil | |||
| Size: up to 25 feet high | Varieties: Fairchild1, 9681, Hume | |||
| Comments: Some Floridians enjoy the fruit with salt, pepper and lime or lemon juice or mayonnaise, either fresh or after light baking. The pureed flesh may be used in custards or added to ice cream mix just before freezing. A rich milkshake, or "eggfruit nog", is made by combining ripe canistel pulp, milk, sugar, vanilla, nutmeg or other seasoning in an electric blender. | ||||