History
Native to Belize, Guatemala, El Salvador and southern Mexico, eggfruit (Pouteria campechiana), is cultivated today in many countries of Latin America and the Greater Antilles. It is also called egg yolk in Reunion.
Its date of introduction in Martinique is unknown but is recently which would explain its rarity and the fact that the eggfruit remains unknown to much of the local population.
In Florida, it is eaten with salt, pepper and even mayonnaise!
Varieties
The tree reaches up to 10 meters and all its organs contain a white latex. From its greenish flowers bell-shaped born round or elongated fruit. The fruit is harvested when its skin is yellow-orange.
The pulp of the same color has quite a dry floury texture, reminiscent of the egg yolk. In English-speaking countries, it is called egg-fruit.
Health benefits
An astringent bark decoction is taken as a febrifuge in Mexico and is applied to skin rashes in Cuba. A seed preparation was used as a remedy for ulcers.
Uses
The fruit is eaten mostly raw. It has a sweet and musky taste. In Florida, egg-fruit is eaten with salt, pepper and even mayonnaise!
One can also use the fruit to make jelly or jam, or even flour!
