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 (14 oz). The flesh is somewhat … See more

Like the related lucuma, the canistel can be eaten fresh, and has the texture of a hard-boiled egg yolk. The ripe fruit can be made into jam, marmalade, pancakes, and flour. The ripe flesh is blended with milk and other ingre… See more

Its specific name is derived from the Mexican town of Campeche, where it is native.
In the numerous countries where it is cultivated or sold, it is known by many vernacular names; canistel is common, as are variatio… See more