Why We Love It: In the same family as mamey sapote, canistel is also called eggfruit because of its bright yellow color. About the size of a peach or small squash, canistel (Pouteria campechiana) has thin, smooth, waxy skin and golden pulp that’s firm and slightly starchy, similar to a cooked egg yolk. Creamy and sweet, the flesh can be cut into chunks and added to milkshakes, made into a custard or used like pumpkin in pies or quick breads. A little dark rum enhances its flavor.