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.
Bella says
My favorite fruit! I’m sprouting the seed so I can grow a tree! Apparently they started producing fruit in two years. Can’t wait to have more of these and look out for more desert recipes! Mahalos for the share 🙏🏼✨🌺
HWC Magazine says
Hi Bella! We are so happy to hear this news. You must have a green thumb to be able to grow an egg fruit plant on your own. We hope your plant produces fruit soon so you can make our Egg Fruit dessert soup. Stay well and take care
Raymund says
I wish I can find egg fruit here so I can try this out. I had this long time ago in the Philippines and hopefully I can try this recipe of yours
HWC Magazine says
Hi there Raymund! I bet this dessert soup is making you miss the Philippines. Hoping you can go back for a visit soon.
Liz says
I've never even heard of egg fruit! But now I know what to do with them if I happen across them in the market! My mom was a huge fan of fruit soup and she passed her love down to me 🙂
Healthy World Cuisine says
We are delighted to introduce you to a new tropical fruit. Fruit soups are so refreshing and delicious. We love them too. Stay well and take care
Aarthi says
I've never heard of egg fruit, or might not have noticed it in the market, I'll have to look for it now. Love the beautiful color and rich texture of the this dessert , I want to add it to my smoothie and try it, I generally add mangoes, should alternative this and see, I'm sure my kids will like it too!
Healthy World Cuisine says
Hiya Aarthi! Please keep your eyes out as they are in season right now. You are probably more likely to find them in the wet markets or Farmer's markets. Egg Fruits are delicious in smoothies, so rich and creamy. We should have bought more...Stay well and take care
Michelle | Sift & Simmer says
I've never heard of egg fruit before, but now I'm intrigued! The dessert soup looks so rich and creamy. Thanks for sharing your knowledge! Glad to learn something new 🙂
HWC Magazine says
Thanks so much Michelle very happy to introduce you to a new exotic egg fruit. Our egg fruit dessert soup is a delicious and unique way to end a Chinese New Year celebration. Stay well and take care
John / Kitchen Riffs says
I've never had egg fruit! Or at least I've never had one in my kitchen -- it's possible I've had it in a restaurant at one point in the distant past. (Remember restaurants?!) Love the color of this -- just stunning.
HWC Magazine says
So happy to introduce you to a new tropical fruit John. The new restaurant is called "The Kitchen". Seriously do not even know how this place even stays in business. You have to buy your own food, cook it and then clean up. LOL (smiling)
Hannah Kaminsky says
Now this is a real treat! I've only been so lucky to find egg fruit when I was in Hawaii, and miss it so dearly. Actually, I developed a few recipes back then that I never shared and completely forgot about, so thank you for this delicious reminder! I'll have to get them on the blog soon.
HWC Magazine says
That is super cool Hannah! Can't wait to read your egg fruit recipe posts. Delighted to hear that you have tried them. Hawaii and Florida have them this time of the year.
Katerina says
Ohh, I've never seen a dessert soup recipe before and this looks amazing - just look at that colour! I have also not seen egg fruit around here but I will definitely look for it, its flavour sounds intriguing. Thank you for sharing this recipe!
HWC Magazine says
Thanks so much Katerina. This delicious exotic fruit is more common in warm tropical regions. However, you can sometimes find them in specialty markets and even online. Keep your eyes out for it and give it a try it you see it. We love showing our readers something new. Take Care
Priya says
Sounds very delicious. I have never tried this fruit before 🙂
HWC Magazine says
Thanks so much Priya. Egg Fruit Dessert Soup is the perfect naturally sweet comfort food. We hope you can find this tropical fruit and give it a try. Take Care
Eha Carr says
*biggest smile* Bobbi - you have caught me out also with this beauty I would so like to try !! Even went to have a chat with our MR Google only to be told somewhat tartly that if I wanted to try yellow sapote I* could jolly well grow it myself !!! Well, do like the look of it and shall keep my eyes open at the markets . . . perhaps someone had obeyed Mr G aways back . . . . hope all well where you are . . .
HWC Magazine says
OMG you are always cracking us up Eha! Let me know how that whole horticulture of yellow sapote planting idea pans out... LOL We actually saw these plants on sale on Etsy too. They are very tropical and like the warmer weather so keep your eyes open at the markets. You might just find one. If you do find one, you must give it a go as it is really not like anything you may have tried before. Really delicious as a soup and so comforting. Stay well and take care
Raul says
Not many ingredients for this -- thats surprising.
Goji Berries rock
HWC Magazine says
Hi there Raul! We did not even add any sweeteners as our egg fruit was naturally super sweet.
Bernice says
I never heard of an egg fruit - but I bet it is good!!
Hannah (BitterSweet) says
No way... I can't believe the coincidence! I just managed to get my hands on an eggfruit for the very first time, and was rather stumped about what to do with it. Your guidance is invaluable, and the timing couldn't be better. Of course, mine refuses to ripen, even 10 days after purchase.... but when it finally softens, I'll be ready and waiting now!
Healthy World Cuisine says
Hello Hannah that is so ironic and so happy that you found an egg fruit. Yours must have been picked very green as mine ripened in just 2 days. You will know it is ripe as the skin will become yellow and the fruit will slightly give in if you squeeze it, just like a mango. Have a super weekend.
bitsandbreadcrumbs says
I've never seen one of these but it looks so intriguing. And made into a luscious dessert soup...even better!
Monica says
I had no idea what this is and I've never heard or seen this! Thanks for the lesson - it's so interesting! I grew up on lots of dessert soups so I'm always interested in seeing a new recipe. Looks like you made great use of this exotic fruit! : )