Canistel is colloquially called as "eggfruit". When it ripes, it is said to have a texture similar to the cooked egg yolk. The meat of the fruit is sweet and edible raw. It is soft, and it is not juicy. Inside the fruit are a few large polished black or dark brown seeds.

Taste-They have an excellent taste in ice cream. In milk shakes they taste like eggnog. They are much related in taste to the Lucuma from Andean countries.

Appearance -The exterior of a canistel fruit is a polished skin that, upon ripening, varies in yellow color and orange tones.

• 1 cup canistel pulp
• 1/4 cup blanched almonds
• 2 cups milk
• 2/3 cup heavy cream
• 3 egg yolks
• 1/2 cup sugar.

• Add the canistel, milk and heavy cream to a bowl and mix thoroughly together to a smooth mixture.
• In separate a bowl, mix the egg yolks and sugar until light and fluffy.
• Add the Canistel mixture and mix well with wooden spoon.
• Return the mixture to the saucepan.
• Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.
• Strain custard into a clean bowl and refrigerate until cold.
• Process custard in ice cream maker according to manufacturer's instruction.
• Transfer to covered container and freeze until firm.

• 1 1/3 cups mashed canistel
• 1 teaspoon lime juice
• 2/3 cup brown sugar
• 2 beaten eggs
• 1/2 teaspoon salt
• 1 1/4 cups low-fat evaporated milk
• 1/4 teaspoon nutmeg
• 1-9 inch pie crust
• 1 teaspoon cinnamon

• Mix dry ingredients first, add remaining ingredients, except pie shell.
• Pour into unbaked pie shell and bake at 230 degrees C for 10 minutes.
• Reduce heat to 120 degrees C and continue baking about 50 more minutes.
• Serve warm or chilled, with whipped cream.