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    Home » Desserts » Egg Fruit Dessert Soup

    Egg Fruit Dessert Soup

    Published: Jan 26, 2021 · Modified: Feb 5, 2021 by HWC Magazine · 73 Comments

    Jump to Recipe Print Recipe
    Tropical egg fruit dessert soup step by step photos.

    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 egg fruit dessert soup in a blue bowl topped with star fruit with a spoon scooping out a bite.

    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?
    • Where Can You Find Egg Fruits (Canistel)?
    • When is an Egg Fruit is Ripe?
    • How to Eat Egg Fruit?
    • Egg Fruit Dessert Soup: Quick Hacks
    • Frequent Asked Questions (FAQ's)
    • More Delicious Dessert Soup Recipes
    Whole bright yellow orange canistel sitting on a cutting board.

    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.

    Fresh yellow sapote cut in half on a blue plate.

    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.

    Fresh ripe tropical canistel showing the inner flesh that looks like the consistency of a hard boiled egg yolk.

    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.
    Creamy egg fruit dessert soup in a blue bowl topped with star fruit with a spoon scooping out a bite.

    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…

    1. Cut yellow sapote in half from the stem to the tapered end.
    2. Remove the pit or pits. There are usually between one to four large brown pits in the center of the fruit.
    3. 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.

    How to prepare fresh yellow sapote with step by step photos showing removing the pits and scooping out the flesh.

    Egg Fruit Dessert Soup: Quick Hacks

    1. Cut yellow sapote in half and remove the pits.
    2. Scoop out the delicious fruit but discard the skin.
    3. 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.
    4. 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.
    5. 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.
    6. 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!
    Step by Step how to make egg fruit dessert soup.

    Frequent Asked Questions (FAQ's)

    What does egg fruit taste like?

    Canistel tastes like a sweet potato or pumpkin and has a strong cotton candy like musky smell to it.

    What can I do with egg fruit?

    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.

    How long can you store a sliced or peeled egg fruit (canistel)?

    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

    Hot Black Sesame Cereal

    Chinese Pear Dessert Soup

    Pacifying the Dragon with Tong Sui

    Be sure to check out our Chinese New Year Recipe Category for more delicious ways to celebrate.

    Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

    Creamy egg fruit dessert soup in a blue bowl topped with star fruit with a spoon scooping out a bite.

    Egg Fruit Dessert Soup

    Egg Fruit Dessert Soup is a smooth and creamy tropical canistel fruit sweetened soup recipe made with only 3 ingredients in under 15 minutes.
    5 from 12 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Chinese
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 308kcal
    Author: HWC Magazine

    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
    US Customary - Metric
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    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

    If you want your dessert soup smooth, place in a food processor. Egg fruit dessert soup is delicious at room temperature, chilled or warmed. We love it warmed, especially on cooler days. 
    How to determine when an egg fruit (canistel) is ripe?
    • 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.
    This delicious naturally sweet dessert soup is really nice paired with a bright, fresh and slightly sour fruit as a garnish or even just a little grated lemon zest to serve. We served ours with star fruit but raspberries, pomegranate seeds, passion fruit, goji berries, etc. would be a lovely garnish. Have fun and try something new!

    Nutrition

    Serving: 1g | Calories: 308kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 49mg | Fiber: 3g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

    More Desserts

    • Glutinous Rice Balls in Osmanthus Sweet Soup (Tang Yuan)
    • Black Sesame Cookies
    • Dairy Free Pumpkin Ice Cream Affogato
    • Spicy Chai Coconut Jelly

    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

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      Recipe Rating




    1. Heidi | The Frugal Girls says

      December 19, 2022 at 11:01 pm

      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.

      Reply
      • HWC Magazine says

        December 21, 2022 at 3:05 pm

        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.

        Reply
    2. Larry says

      March 10, 2021 at 5:06 pm

      5 stars
      Never seen this fruit before. I will keep an eye out for it. Looks very interesting

      Reply
      • HWC Magazine says

        March 12, 2021 at 4:11 am

        Thank you Larry. If you happen to visit a tropical climate, keep your eyes open at the farmer's markets.

        Reply
    3. Jake says

      February 27, 2021 at 3:55 pm

      5 stars
      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.

      Reply
      • HWC Magazine says

        February 28, 2021 at 2:00 pm

        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

        Reply
    4. Aubry says

      February 18, 2021 at 2:24 am

      5 stars
      I found these at the farmers market and never thought to make them into a desert. How yummy.

      Reply
      • HWC Magazine says

        February 18, 2021 at 3:36 am

        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

        Reply
    5. Ken says

      February 18, 2021 at 2:22 am

      5 stars
      What a strange fruit. I never had this or even seen this.

      Reply
      • HWC Magazine says

        February 18, 2021 at 3:15 am

        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.

        Reply
    6. mjskitchen says

      February 05, 2021 at 6:08 pm

      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.

      Reply
      • HWC Magazine says

        February 06, 2021 at 2:19 pm

        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.

        Reply
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