Egg Fruit Dessert Soup is a smooth and creamy tropical canistel fruit sweetened soup recipe made with only 3 ingredients in under 15 minutes.
Creamy, dreamy delicately sweet canistel dessert soup is the perfect healthy snack or sweet ending to a meal. Deliciously gluten-free and vegan too! You might not be familiar with dessert soups but after you try our Egg Fruit Dessert Soup, Hot Black Sesame Cereal, Chinese Pear Dessert Soup and Pacifying the Dragon with Tong Sui you will wonder why it took you so long to try it.
Table of Contents
What is Egg Fruit?
Have you ever eaten an egg fruit? Did you like it?
Egg fruit is an exotic tropical fruit commonly known as canistel or yellow sapote. On the streets of Hong Kong, they used to call this fruit jidan (鸡蛋果) in Chinese. In Spanish, egg fruit are sometimes called siguapa, zapotillo, zapote amarillo, sapote mante. However, in the Tagalog they are called tiesa. In Thai, egg fruit is sometimes called lamut kahamen, khe maa or to maa and many more.
The golden egg fruit is yellow – orange round with tapered end tropical fruit grown on an evergreen tree called the Pouteria campechiana plant. This plant can grow up to 8 feet in height and is a close relative to the sapota, or sapodilla.
Canistel fruits are about 3 inches (7cm) to 4 inches (10cm) in diameter. The outer skin of the egg fruit is smooth, thin, green- yellow color and shiny. As this exotic fruit ripens, it turns to a brighter yellow orange color, but the skin turns to a matte finish. Egg fruit’s inner flesh is bright yellow orange and has the consistency of a hard-boiled egg yolk. The texture is dry, smooth but yet slightly crumbly. It appears the texture of the fruit is creamier closer to the pit. Egg fruit tastes like a sweet potato or pumpkin and has a strong almost like cotton candy musky smell to it.
Where Can You Find Egg Fruits (Canistel)?
Canistel fruit loves to grow in tropical or subtropical regions. The harvest season for egg fruit is late fall through winter. It’s the perfect season, right now, to make Egg Fruit Dessert Soup! These exotic fruits are native to Southern Mexico and Central America. Eventually, they found their way around the world to Asia, USA, Africa and the Middle East.
If you live in Southern Mexico, Central America, Florida, Hawaii, Asia you can find them now at the Farmer’s markets, wet markets or in specialty markets. For those of you living in the cooler regions of the world, try Amazon, specialty online markets or even plant your own.
You can even buy your own yellow sapote plant on Etsy Canistel Yellow Sapote Egg Fruit Pouteria Campechiana Starter Plant Tree. If you like trying different exotic fruits, be sure to try our Ginger Citrus Dragon Fruit Smoothie or our Tropical Fruit Rambutan Cocktail.
When is an Egg Fruit is Ripe?
At the farmer’s market the other day, we received the whole mini-in-service on how to choose a perfectly ripe egg fruit from a professor from the University of Florida. Here is are the main points…
- Egg fruits (canistel) will continue to ripen even after they are picked. If you want to speed up the ripening process, you can place in a brown paper bag on the counter. Ripen at room temperature.
- The color of the skin is usually bright yellow orange in color and no longer green.
- Skin of the egg fruit will turn from a waxy shiny surface to a dull matte appearance when ripe.
- The egg fruit should give slightly all over when pressed. If does not leave a dent, it is not ready to eat.
- Canistel aroma will be lightly sweet smell from the stem end.
- Your egg fruit might have some little brown spots on it but that is okay as this does not affect the taste.
- An egg fruit should be so tender that you could, if you wanted to, break it apart with your fingers and hands and not need a knife. However, it is less messy to use a knife.
- If your fruit is ripe, it’s time to make Egg Fruit Dessert Soup.
- Whole, uncut canistel fruit can be stored in the refrigerator for up to 7 days
- You can also freeze egg fruit pulp in a freezer safe container for up to 3 months.
How to Eat Egg Fruit?
Golden egg fruits are delicious plain all on your own. Here is how to open one up and eat it…
- Cut yellow sapote in half from the stem to the tapered end.
- Remove the pit or pits. There are usually between one to four large brown pits in the center of the fruit.
- Scoop canistel’s golden egglike flesh with a spoon and enjoy. Do not eat the skin. The skin is tough.
There are many different ways to enjoy canistel fruit. Some of our favorite ways are as an egg fruit smoothie, ice cream, custards, pies, on toast, as an eggnog, inside a cheesecake, in salads, in guacamole, as a dip or spread. However, our favorite way to enjoy this delicious tropical fruit is an egg fruit dessert soup.
Egg Fruit Dessert Soup: Quick Hacks
- Cut yellow sapote in half and remove the pits.
- Scoop out the delicious fruit but discard the skin.
- Add nondairy or dairy of choice just until creamy. We like the texture thick almost like a custard. However, if you like a thinner consistency, add a little more milk or non-dairy, just until the desired consistency is reached. We added about ⅓ cup of soy milk to one whole canistel fruit.
- Feel free to add sugar, brown sugar or sugar alternative if needed and mix by hand or in a blender until smooth. Our egg fruit was naturally sweet. Therefore, no sugar was added or needed.
- Garnish with star fruit, lemon zest, raspberries or any fruit that is a little sour and a little sweet. We think that egg fruit dessert soup needs a little freshness to compliment the sweetness from this tropical fruit.
- This sweet dessert soup can be enjoyed at room temperature, hot and steamed or chilled. However, your spleen will love you if you keep it at room temperature or warm. You can read more about being good to your spleen in our article, “Feed Your Spleen: Nourish Your Body.” Enjoy!
Frequent Asked Questions (FAQ's)
Canistel tastes like a sweet potato or pumpkin and has a strong cotton candy like musky smell to it.
Egg fruit (canistel) is delicious in our Egg Fruit Dessert Soup, smoothies, cheesecakes, pancakes, ice cream, eggnog, guacamole, on toast, made into a jam, in salad dressings, in guacamole or even baked whole drizzled with a little cinnamon and maple syrup. Some like egg fruit lightly baked with mayonnaise, lemon juice, lime, pepper, or salt. The ideas are endless. However, don’t forget to try it fresh and cut open for a quick and nourishing treat.
You can store a sliced or peeled egg fruit in a sealed container in the refrigerator for up to 3 days on in the freezer for up to 3 months.
The canistel dessert soup is delicately sweet and warming and is just the perfect ending to a meal. It is at the end of the egg fruit season but what a perfect way to celebrate the end of your Chinese New Year’s meal or any time you want a quick and easy no-fuss dessert.
If you ever see an egg fruit at the market, we hope you buy one and give our egg fruit dessert soup recipe a try.
More Delicious Dessert Soup Recipes
Pacifying the Dragon with Tong Sui
Be sure to check out our Chinese New Year Recipe Category for more delicious ways to celebrate.
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Egg Fruit Dessert Soup
Equipment
- food processor, fork or potato masher
Ingredients
- 1 whole egg fruit pit and skin removed
- 1 tablespoon sugar or sugar alternative optional (our egg fruit was so sweet we did not add sugar)
- ⅓ cup non-dairy or dairy of choice (can also use almond milk, regular milk or even cream) -may need up to ¾ of dairy or non-dairy. The amount needed depends on how large the egg fruit is and the consistency you prefer.
- star fruit, lemon zest, raspberries, pomegranate seeds, passion fruit, goji berries, etc. garnish - optional
Instructions
- Cut the egg fruit in half. Remove the pit. Scrap the flesh of the fruit into a bowl or your food processor or mash with a potato masher or fork until it resembles small crumbs.
- Place non-dairy or dairy of choice into the egg fruit mixture and sugar or sugar alternative if desired and mix until smooth. Our yellow sapote was naturally sweet and we did not add any sugar at all. Start out with a teaspoon and add more to taste, if desired. We used a fork to mix but you could also put in in the food processor for a smoother texture. The amount of non-dairy or dairy of choice depends on how large your egg fruit is and what texture you prefer. We used only about ⅓ cup non-dairy soy milk for a thicker dessert soup. If you like your dessert soup thinner, add more dairy or non-dairy of choice. On the other hand, if you like your sweet desserts more like a pudding texture like us, add less.
- You can serve your Egg Fruit dessert soup at room temperature, cold or warm. If you like it warm, place the egg fruit mixture in a medium sauce pan and heat on medium heat for just about 5 minutes.
- Place the dessert soup into bowls. Garnish with star fruit, lemon zest, raspberries, pomegranate seeds, passion fruit, goji berries, etc. and Enjoy! (A bright slightly sour fruit pairs really well with this naturally sweet tropical dessert.)
- This dessert is best served the day prepared. However, it can be stored in the refrigerator in a sealed container for up to 3 days or frozen up to 3 months.
Notes
- Egg fruits (canistel) will continue to ripen even after they are picked. If you want to speed up the ripening process, you can place in a brown paper bag on the counter. Ripen at room temperature.
- The color of the skin is usually bright yellow orange in color and no longer green.
- Skin of the egg fruit will turn from a waxy shiny surface to a dull matte appearance when ripe.
- The egg fruit should give slightly all over when pressed. If does not leave a dent, it is not ready to eat.
- Canistel aroma will be lightly sweet smell from the stem end.
- Your egg fruit might have some little brown spots on it but that is okay as this does not affect the taste.
- An egg fruit should be so tender that you could, if you wanted to, break it apart with your fingers and hands and not need a knife. However, it is less messy to use a knife.
- If your fruit is ripe, it’s time to make Egg Fruit Dessert Soup.
- Whole, uncut canistel fruit can be stored in the refrigerator for up to 7 days
- You can also freeze egg fruit pulp in a freezer safe container for up to 3 months.
Heidi | The Frugal Girls says
This soup serves up some serious YUM! I love how this recipe only requires 3 ingredients... and using the food processor makes preparing this so so easy.
HWC Magazine says
Thank you Heidi. Egg fruit are in season right now and they are so creamy in an soup. Keep your eyes out for them in the market.
Larry says
Never seen this fruit before. I will keep an eye out for it. Looks very interesting
HWC Magazine says
Thank you Larry. If you happen to visit a tropical climate, keep your eyes open at the farmer's markets.
Jake says
These are very hard to come by in Texas. My mom can find them in Cali, and we always try to get them when we can. I think these are packed with vitimins.
HWC Magazine says
Hi there Jake. Egg fruits are a rare tropical fruit but they are loaded with vitamins. When they are in season and you see them, snag one and give our recipe a go. Take Care
Aubry says
I found these at the farmers market and never thought to make them into a desert. How yummy.
HWC Magazine says
So happy to hear that you found egg fruit Aubry. You must be living in a warmer climate. We hope you give our egg fruit dessert recipe soon. Stay well and take care
Ken says
What a strange fruit. I never had this or even seen this.
HWC Magazine says
Hiya Ken, they are the strangest fruit, right! However egg fruit are super sweet and tasty. If you happen to be in a tropical region, look for them at the the Farmer's markets.
mjskitchen says
Well this is certainly a new one for me. Have never heard of or seen and egg fruit. A very different and interesting fruit. Love what you have done in making a dessert soup with it. Sounds like a great idea and what beautiful dessert.
HWC Magazine says
So happy to introduce you to a new tropical fruit, MJ and thank you. One of our favorite things to do is snag up any fruits or vegetable we have not tried before. Trying new things or in this case something we know is delicious and making it into a dessert is so much fun. Wishing you a super weekend ahead.