Kendall Farms | Canistel

The History of Canistel

Hailing from Central America, the Canistel (pouteria campechiana) is a slender & erect tree with cream coloured fragrant flowers. The fruit is round to oval and matures to a yellow-orange colour hence its other common name of 'egg fruit'. It is an evergreen tree found from Mexico to Brazil and its botanical name is derived from the Mexican town of Campeche, where it is native.

The Kendall Farms Range

The plants thrive in tropical regions making them ideal for QLD growth. The fruits are very rich, the flesh can be dried and ground into a powder which is than used as a flavouring for sweet desserts. The trees will bear fruit in about 3 to 6 years. The tiny flowers grow in clusters, springing out from the young branches. These are very attractive trees and are ideal for landscaping features.

Cultivation Notes

These trees grow to 5-6m, are evergreen and self pollinating harvesting from March to July. When the fruit is ripe for eating, it will be soft, and its flesh will be yellowish-orange, smooth, and have a musky flavour. But, it needs to be picked when ripe but still firm: if left to ripen on the tree, it will fall off. It will soften after picking in 3 to 10 days, though it shouldn't be allowed to go mushy.

Health Benefits

Like most fruits, canistel fruits are rich in a number of vitamins and nutrients. They are particularly rich in carotene and niacin. They also have a good amount of ascorbic acid. Although they are not particularly common, many food scientists and nutritionists feel that they are a very healthy food, and should be incorporated into the diet if possible. 100g of Canistel flesh contains about 140 calories, 1.7g protein, 0.1g of fat, 37g carbohydrates, 37mg phosphorus, 58mg Vitamin C.

Interesting Facts

The yellow flesh has a sweet earthy flavour and a meaty texture similar to a boiled egg. The fruit is delicious eaten fresh out of hand with a little salt and lemon juice added. Can be eaten out of hand salted with lemon juice, or with pepper, or lime, or mayonnaise, but it easier to use it as an ingredient in dishes such as custards, ice creams and milk shakes.

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CRĔME DE CANISTEL ICE CREAM

Preparation

5 mins

Serves 2

Ingredients

1 cup canistel pulp

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Method

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.

CANISTEL PIE

Ingredients

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

Method

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.